Chinese Kung Pao Shrimp Recipe: One Pan, So Many Flavors—You Have to Try This!
If you’ve ever craved the perfect balance of savory, sweet, and spicy flavors in one dish, look no further than Chinese Kung Pao Shrimp. This vibrant dish, with its crispy shrimp, crunchy peanuts, and punchy sauce, will transport you straight to a bustling Chinese kitchen.
While Kung Pao is typically known for using chicken, shrimp is a perfect protein for this dish – it cooks quickly and soaks up all the delicious sauce in every bite.
Ready to bring this classic Chinese favorite into your kitchen? Let’s dive into the recipe and show you how easy it is to make.
Ingredients
To make a stellar Kung Pao Shrimp, here’s what you’ll need:
- Shrimp: About 1 lb of large, peeled, and deveined shrimp. Fresh is always better, but frozen shrimp works just fine as long as you thaw it properly.
- Peanuts: 1/4 cup, roasted and unsalted. These add that satisfying crunch that’s key to this dish.
- Vegetables: A handful of green onions (scallions), chopped, and 1 red bell pepper, diced.
- Aromatics: 2 cloves of garlic and 1-inch piece of fresh ginger, both finely minced.
- Chilies: 6-8 dried red chili peppers. These bring the heat – but don’t worry, you can adjust the spice level based on your preference.
- Soy Sauce: 2 tablespoons, the backbone of our sauce for that deep umami flavor.
- Hoisin Sauce: 1 tablespoon, to add a touch of sweetness.
- Rice Vinegar: 1 tablespoon, bringing in a slight tang that rounds out the flavors.
- Cornstarch: 1 teaspoon, to thicken the sauce and give it that glossy sheen.
- Sugar: 1 teaspoon, to balance the savory and spicy with just a hint of sweetness.
Preparation
Before we get cooking, let’s prep everything so the process is smooth and quick. Start by prepping the shrimp – if they’re frozen, make sure they’ve been thawed and patted dry. Dry shrimp will give you that perfect crispy sear when you cook them.
Next, chop up the veggies – dice the bell pepper into bite-sized pieces and slice the green onions. For the sauce, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch in a bowl. Set that aside – this sauce is your secret weapon.
Now, the fun part – let’s get cooking!
Cooking Instructions
Sear the Shrimp: Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil (vegetable or peanut oil works best) and let it heat up. Toss in the shrimp in a single layer and let them cook for 2-3 minutes per side until they’re golden and cooked through. Once they’re done, remove them from the pan and set them aside.
Cook the Aromatics and Veggies: In the same pan, add a little more oil if needed and toss in the dried chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic! After that, throw in the bell pepper and cook for another 2 minutes until they’re slightly tender but still vibrant in color.
Make the Sauce: Give the sauce you prepared earlier a quick stir, then pour it into the pan with the veggies. Stir everything together, and let it bubble for 1-2 minutes, thickening into a rich sauce.
Combine Everything: Return the cooked shrimp to the pan, along with the roasted peanuts. Toss it all together so the shrimp are coated in that luscious sauce. Cook for another minute, just to heat everything through.
Garnish and Serve: Sprinkle the chopped green onions on top and serve immediately, ideally with steamed rice or noodles to soak up that incredible sauce.
Serving Suggestions
There’s nothing better than serving Kung Pao Shrimp with a side of fluffy steamed jasmine rice. The rice absorbs the tangy, sweet, and spicy sauce perfectly. You could also try pairing it with noodles, but rice really lets the shrimp shine.
Garnishing with a few extra green onions adds a fresh, crisp bite that complements the rich dish. If you like an extra layer of flavor, a sprinkle of sesame seeds can do wonders. It’s an easy way to take this meal to the next level.
Tips and Variations
- Adjusting the Spice: If you’re not a fan of spice, you can reduce the amount of dried chili peppers. You could even leave them out completely and opt for a bit of chili sauce or Sriracha to control the heat level.
- Protein Swap: While shrimp is our star here, don’t hesitate to swap it for chicken or tofu if you prefer. For tofu, use firm tofu and make sure to press out the excess moisture before cooking. It’ll soak up the sauce just as well as shrimp.
- Gluten-Free? No problem. Just use tamari instead of soy sauce to keep the dish gluten-free.
- Make It Vegan: Swap the shrimp for tofu or extra veggies, and make sure to use a vegan hoisin sauce (some versions contain fish sauce). You’ll still get all the great flavor without the animal products.
Conclusion
There you have it – a simple, delicious, and easy-to-make Kung Pao Shrimp recipe that’s sure to impress. The combination of sweet, spicy, and savory flavors makes this dish a standout, and it’s perfect for a weeknight dinner or a weekend gathering.
With just a few ingredients and steps, you’ll be able to whip up this Chinese classic in no time.
Don’t forget to have fun with it! Adjust the heat, add extra veggies, or even swap the shrimp for another protein. This recipe is all about finding the perfect balance of flavors for you and your family.
FAQs
Q: How do I store leftovers of Kung Pao Shrimp?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over medium heat until warmed through.
Q: Can I freeze Kung Pao Shrimp for later use?
While you can freeze the cooked shrimp, the texture might change a little once reheated. To freeze, allow the dish to cool completely before transferring it to an airtight container. It should last for up to 2 months. When ready to eat, thaw and reheat in a pan.
Q: What are the best types of shrimp for this recipe?
Look for large, wild-caught shrimp, which tend to have better flavor and texture. You can use frozen shrimp, but just make sure to thaw and dry them thoroughly before cooking to get that nice sear.
Now go ahead, fire up the stove, and get ready to enjoy the best Kung Pao Shrimp you’ve ever had!