Kung Pao Shrimp

It was two years ago when I first shared a kung pao dish. The main ingredient was chicken and it has become a popular dish not only with my family but also with some of my friends. Just this weekend, I made a shrimp version of it. Although it uses different ingredients for its sauce, it still uses dried chillies and roasted peanuts, ingredients that a typical kung pao dish is famous for. This dish is easy to make; it was ready in 25 minutes. Just like any other seafood dishes, this kung pao shrimp was a hit with my family. It is definitely a keeper. Enjoy!

Cooking Tips for Perfect Kung Pao Shrimp

To get the best results with your kung pao shrimp, start with fresh shrimp. Look for shrimp that are firm and have a slight sheen. If you can, buy them with the shells on. This helps preserve their flavor and moisture. When you’re ready to cook, peel and devein them, but leave the tails on for a nice presentation. Marinating the shrimp for about 15 minutes in a mixture of soy sauce, cornstarch, and a splash of sesame oil enhances the flavor and gives them a nice texture. When it comes to cooking, use a high heat. A wok is ideal, but a large, heavy skillet works just as well. Preheat the pan before adding oil, then stir-fry the shrimp quickly. This keeps them tender and juicy. Don’t overcrowd the pan; if you have a lot of shrimp, cook them in batches. Finally, add your vegetables in the last few minutes to keep them crisp and colorful. Bell peppers, zucchini, or snap peas work beautifully in this dish.

Serving Suggestions and Variations

Kung pao shrimp is versatile and can be served in many ways. For a traditional approach, serve it over a bed of steamed jasmine rice or fluffy white rice. The rice soaks up the flavorful sauce and balances the heat from the chilies. If you want to be a bit adventurous, try pairing it with quinoa or cauliflower rice for a healthier twist. For a touch of freshness, garnish the dish with chopped green onions and a sprinkle of sesame seeds. If you’re looking to switch things up, consider adding different vegetables or proteins. Broccoli, carrots, or even water chestnuts can add extra crunch. For those who prefer a vegetarian option, replace the shrimp with tofu. Just make sure to press the tofu to remove excess moisture before cooking. You can also adjust the heat level based on your preference; add more dried chilies for spice or skip them altogether for a milder version. This dish can easily adapt to whatever ingredients you have on hand.

Ingredient Notes

For a truly authentic kung pao shrimp, consider using Sichuan peppercorns. They add a unique numbing spice that elevates the flavor profile. If you can’t find them, red pepper flakes are a good substitute. Also, feel free to experiment with different types of nuts; cashews can be a delicious alternative to peanuts.

Serving Suggestions

Serve your kung pao shrimp over steamed jasmine rice for a classic combination. If you want to keep it lighter, a bed of sautéed greens works well too. Adding a side of spring rolls or a simple cucumber salad can also enhance the meal, providing a refreshing crunch.

Frequently Asked Questions

What can I substitute for shrimp in this recipe?

If you’re not a shrimp fan, chicken or tofu can work really well in this recipe. Just adjust the cooking time accordingly, as chicken will take a bit longer to cook.

How should I store leftover kung pao shrimp?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat to keep the shrimp tender.

Can I make this dish ahead of time?

For the best flavor and texture, it’s best to make kung pao shrimp fresh. If you want to prep ahead, chop your veggies and marinate the shrimp in advance, then cook everything right before serving.

What should I serve with kung pao shrimp?

This dish pairs perfectly with steamed rice or quinoa to soak up that delicious sauce. You can also serve it with a side of stir-fried veggies for a colorful meal.

What are common mistakes to avoid when making kung pao shrimp?

One common mistake is overcrowding the pan, which can lead to steaming instead of stir-frying. Also, make sure the shrimp are cooked just until they’re opaque to keep them tender.

Kung Pao Shrimp

Liza A

Kung Pao Shrimp combines tender shrimp with a spicy kick from dried chilies, crunchy peanuts, and vibrant veggies, all tossed in a savory sauce for a quick, flavorful meal.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 3 -4 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 2 tbsp vegetable oil
• 1- inch piece ginger peeled and thinly sliced
• 1 small onion quartered
• 1 small green bell pepper cut into strips
• 8-10 mini dried red chilies or to taste
• 1 lb large shrimps peeled and deveined
• 1/3 cup roasted peanuts
• 2 green onions chopped

Sauce:

• 2 tbsp soy sauce
• 2 tbsp sweet soy sauce I used ABC Kecap Manis
• 1/2 tsp cornstarch
• 4 tbsp water
• 1/2 tsp sesame oil
• 1/8 tsp white pepper
• 1/2 tsp apple cider vinegar or rice vinegar
• 1/2 tsp sugar

Instructions

 

• In a bowl, combine all sauce ingredients; set aside.
• Place a skillet or wok over high heat. Add oil, swirling to coat sides. Add ginger; stir-fry for a few seconds. Add onion, green pepper, and dried red chilies. Stir-fry for 2 minutes or until vegetables are soft and chilies are fragrant.
• Add shrimps and roasted peanuts; keep stirring until shrimps are almost cooked.
• Give the sauce a quick stir and then add into the wok, stirring until sauce boils and thickens. Add green onions and stir to coat.
• Serve with steamed rice.
• Enjoy!

Notes

Recipe adapted: Rasa Malaysia

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 3gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 5g

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