Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs medium peeled and deveined shrimp; 1 tablespoon dry sherry; 1 tablespoon cornstarch; ½ teaspoon salt; ⅛ teaspoon white pepper; oil (for frying); 4 small red dried hot chili peppers; ½ cup unsalted peanuts; 1 teaspoon garlic (minced); 1 teaspoon ginger (minced); 2 green onions (sliced); 2 tablespoons soy sauce; 1 tablespoon white wine vinegar; 1 tablespoon dry sherry; 3 tablespoons chicken broth; 2 teaspoons sugar; 2 teaspoons cornstarch

Servings: persons

1 12 lbs medium peeled and deveined shrimp
1 tablespoon dry sherry
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon white pepper
oil (for frying)
4 small red dried hot chili peppers
½ cup unsalted peanuts
1 teaspoon garlic (minced)
1 teaspoon ginger (minced)
2 green onions (sliced)
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth
2 teaspoons sugar
2 teaspoons cornstarch

1
In a bowl combine sherry, cornstarch salt and pepper.
2
Mix well.
3
Add shrimp and stir to coat.
4
Let marinate in the refrigerator for at least 15 minutes.
5
In another bowl combine all sauce ingredients, mix well, cover and refrigerate until needed.
6
Heat the wok to medium heat, all a tablespoon of oil and add dried chilies and stir fry until the pepper began to char (just starting to turn black but do not completely char them).
7
Remove from pan and set aside.
8
Add a tiny bit more oil.
9
Add garlic and ginger stir fry for 15 seconds.
10
Add shrimp and stir fry until shrimp turn pink (about 2 minutes).
11
Add peppers, peanuts and green onions to the pan.
12
Increase the heat and pour the sauce into the pan and stir until thickened and bubbly.
13
Serve with white rice.

226

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 17 ingredients. The key ingredients include: 1 12 lbs medium peeled and deveined shrimp, 1 tablespoon dry sherry, 1 tablespoon cornstarch, ½ teaspoon salt, 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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