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Katherine Peterson

Easy Sichuan Kung Pao Shrimp

This Kung Pao Shrimp features quickly seared shrimp tossed in a savory, tangy sauce with garlic, ginger, dried chilies, scallions, and crunchy roasted peanuts. Adjust the heat to your liking and serve hot over steamed rice for a flavorful homemade meal.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For Roasting the Peanuts
  • - 1 teaspoon neutral oil
  • - 1 cup raw peanuts shelled, with or without the skin
  • Alternatively use already roasted, shelled, unsalted peanuts and skip the roasting step.
For the Shrimp
  • - 1 pound large shrimp peeled and deveined
  • - 1 teaspoon neutral oil
  • - 1 teaspoon Shaoxing wine
  • - ¼ teaspoon salt
  • - ⅛ teaspoon white pepper powder
  • - ½ teaspoon cornstarch
For the Sauce
  • - 3 tablespoons water
  • - 1 tablespoon rice wine vinegar
  • - 1 tablespoon light soy sauce
  • - 1 teaspoon sugar
  • - 1 teaspoon cornstarch
  • - ½ teaspoon Sichuan peppercorn powder
  • - ½ teaspoon dark soy sauce
For the Stir-Fry
  • - 3 tablespoons neutral oil divided as directed
  • - 3 garlic cloves smashed and sliced
  • - 1 tablespoon minced ginger
  • - 2–4 dried red chilies deseeded and chopped; adjust the quantity to your preferred spice level
  • - 6 scallions white parts only, cut into ½-inch (approximately 1 cm) pieces
  • - 1 cup roasted peanuts prepared as described above

Equipment

  • Wok
  • Medium mixing bowl for the shrimp
  • Medium bowl for the sauce
  • Small bowl for holding the cooked shrimp
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board
  • Wooden spoon or wok spatula
  • Small spoon or brush for removing chili seeds, if needed

Method
 

  1. Roast the Peanuts: Heat 1 teaspoon of neutral oil in a wok over medium heat.
    Add the raw peanuts and stir constantly for 4–5 minutes to prevent burning.
    Turn off the heat and continue stirring for another minute using the wok’s residual heat.
    Transfer the peanuts aside to cool completely; they will become crunchy as they cool.
    If using roasted, shelled, unsalted peanuts, skip this step.
  2. Prepare the Shrimp: Butterfly each shrimp by making a shallow cut along its back without slicing all the way through.
    Place the shrimp in a bowl and add 1 teaspoon neutral oil, Shaoxing wine, salt, and white pepper powder.
    Mix to coat, then leave to marinate for 15 minutes.
  3. Mix the Sauce: In a medium bowl, combine the water, rice wine vinegar, light soy sauce, sugar, 1 teaspoon cornstarch, Sichuan peppercorn powder, and dark soy sauce. Stir until combined, then set aside.
  4. Coat the Shrimp with Cornstarch: Immediately before cooking, add ½ teaspoon cornstarch to the marinated shrimp and mix thoroughly so the shrimp are evenly coated.
  5. Sear the Shrimp: Heat the wok over high heat until it just begins to smoke. Add 2 tablespoons of neutral oil, followed by the shrimp.
    Quickly sear the shrimp on both sides until they turn light pink, then transfer them to a bowl.
    Avoid cooking them for longer than necessary at this stage, as they will return to the wok later.
  6. Cook the Aromatics: Reduce the heat to low and add the remaining 1 tablespoon of neutral oil.
    Add the sliced garlic, minced ginger, chopped dried chilies, and scallion whites.
    Stir-fry for 1–2 minutes, keeping the heat low, until the aromatics become fragrant.
  7. Return the Shrimp to the Wok: Increase the heat to high and return the seared shrimp to the wok.
    Stir-fry for 30 seconds to combine them with the aromatics.
  8. Add the Sauce: Stir the prepared sauce again immediately before using, as the cornstarch settles at the bottom of the bowl.
    Pour the sauce into the wok and stir-fry for another minute, allowing it to thicken quickly and coat the shrimp.
  9. Finish with Peanuts: Add the roasted peanuts and mix everything together until the shrimp, aromatics, sauce, and peanuts are evenly distributed. Turn off the heat.
  10. Serve Immediately: Transfer the Kung Pao Shrimp to a serving dish and serve hot while the shrimp are tender and the peanuts retain their crunch.

Notes

  • Choose large shrimp: Use 1 pound of large shrimp, peeled and deveined, for the best balance of tender seafood and flavorful sauce.
  • Butterfly carefully: Make a shallow cut along the back of each shrimp without cutting all the way through. This follows the source method and helps the shrimp open slightly as they cook.
  • Marinate for 15 minutes: Season the shrimp with neutral oil, Shaoxing wine, salt, and white pepper, then let them rest for the specified time before cooking.
  • Roast the peanuts carefully: Stir the peanuts constantly over medium heat for 4–5 minutes to prevent burning. Continue stirring for another minute after turning off the heat, then let them cool completely so they become crunchy.
  • Adjust the heat level: Use 2 dried red chilies for a milder result or up to 4 for a spicier dish. Remove the seeds before chopping, as directed in the source.
  • Prepare everything before stir-frying: Measure the sauce ingredients and prepare the garlic, ginger, chilies, and scallions before heating the wok. The final cooking stages move quickly.
  • Add cornstarch at the right time: Mix the ½ teaspoon of cornstarch into the marinated shrimp immediately before searing.
  • Stir the sauce before pouring: Cornstarch settles at the bottom of the bowl, so mix the sauce again just before adding it to the wok.
  • Avoid overcooking the shrimp: Sear them until light pink, remove them temporarily, and return them to the wok for the final cooking stages.
  • Serve promptly: Add the peanuts at the end and serve the dish hot to preserve their crunchy texture.