Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces medium raw shrimp, shelled and deveined; 2 teaspoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons cooking oil; 1/2 onion, cut into 1/2 inch squares; 1 small red jalapeno chile, sliced; 2 ounces diced bamboo shoots; 1/2 cup unsalted dry roasted peanuts; Sauce; 1/2 teaspoon sechuan peppercorn; 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 1 tablespoon dark soy sauce; 1/2 teaspoon dried red pepper flakes

Servings: persons

12 ounces medium raw shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
1/2 onion, cut into 1/2 inch squares
1 small red jalapeno chile, sliced
2 ounces diced bamboo shoots
1/2 cup unsalted dry roasted peanuts
Sauce
1/2 teaspoon sechuan peppercorn
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1/2 teaspoon dried red pepper flakes

1
In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
2
Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
3
In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
4
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces medium raw shrimp, shelled and deveined, 2 teaspoons cornstarch, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and more.

Yes, Kung Pao Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Shrimp

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