Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb medium shrimp, shelled and deveined; 2 tablespoons cornstarch; 1 egg white, lightly beaten; ⅓ cup vegetable oil; ½ cup skinless roasted peanuts; ¼ teaspoon crushed red pepper flakes; 6 ounces Chinese pea pods; 1 (8 ounce) can sliced water chestnuts, drained; 3 scallions, chopped; 2 garlic cloves, minced; 1 teaspoon chili paste; ¼ cup soy sauce; 3 tablespoons dry sherry; 1 teaspoon red wine vinegar; 2 teaspoons sugar; ½ cup chicken broth; 1 tablespoon cold water

Servings: persons

34 lb medium shrimp, shelled and deveined
2 tablespoons cornstarch
1 egg white, lightly beaten
⅓ cup vegetable oil
½ cup skinless roasted peanuts
¼ teaspoon crushed red pepper flakes
6 ounces Chinese pea pods
1 (8 ounce) can sliced water chestnuts, drained
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon chili paste
¼ cup soy sauce
3 tablespoons dry sherry
1 teaspoon red wine vinegar
2 teaspoons sugar
½ cup chicken broth
1 tablespoon cold water

1
In a medium bowl, combine the shrimp with 1 tablespoon cornstarch and egg white.
2
Toss to mix thoroughly.
3
In a skillet, heat oil over high heat until hot.
4
Add shrimp and stir-fry until pink and loosely curled, 1-2 minutes.
5
With a slotted spoon, remove shrimp to a bowl.
6
Add peanuts to oil in skillet and fry for 30 seconds.
7
Remove and drain on paper towels.
8
Drain off and discard all but 2 tablespoons of oil from the skillet.
9
Add hot pepper flakes, pea pods, water chestnuts, scallions and garlic.
10
Stir-fry over medium-high heat for 2 minutes.
11
Return shrimp to the pan and stir-fry for 1 minute longer.
12
Mix in chili paste, soy sauce, sherry, red wine vinegar, sugar and chicken broth until well blended.
13
Dissolve remaining cornstarch in cold water and add to pan.
14
Cook over high heat, stirring, until sauce boils and thickens, about 2 minutes.
15
Add peanuts and mix well.
16
Serve immediately.

4303

kcal

Calories

Fat

Carbs

947

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: 34 lb medium shrimp, shelled and deveined, 2 tablespoons cornstarch, 1 egg white, lightly beaten, ⅓ cup vegetable oil, 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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