Kung Pao Shrimp

Course: Entree

Cuisine: Chinese, Chinese / American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 237kcal

Author: Kris Longwell

This Kung Pao Shrimp is a little spicy, a little sweet, and a whole lot of yummy. Shrimp, chilis, garlic, cashews, and Szechuan peppercorn powder (easily ordered online) make this dish come to life. Serve over rice. So amazingly good! You can cook this in a wok, or a large skillet.

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Equipment

Wok or large saucepan

Ingredients

For the Sauce

2 tablespoon water
2 teaspoon corn starch heaping tsps
2 teaspoon soy sauce
1 tablespoon chili garlic sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
2 tablespoon chicken broth
1 teaspoon sugar

For the Shrimp

1 lb extra-large shrimp peeled and deveined
Salt and pepper
2 tablespoon vegetable oil
6 dried red peppers arbol peppers work well
3 cloves garlic minced
1 cup onion roughly chopped
1 red bell pepper stemmed, seeded and cut into ½-inch pieces
½ cup cashews whole, roasted
3 scallions sliced into thin pieces, divided
1 tablespoon Szechuan peppercorn powder optional (but really good)

Instructions

Whisk all the sauce ingredients together in a small bowl and set aside.
2 tablespoon water, 2 teaspoon corn starch, 2 teaspoon soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon sesame oil, 1 tablespoon hoisin sauce, 2 tablespoon chicken broth, 1 teaspoon sugar
Season the shrimp with salt and pepper all over.
1 lb extra-large shrimp, Salt and pepper
Heat the oil over high heat in your wok or a large sturdy skillet.
2 tablespoon vegetable oil
Add the chilis and cook for 1 minute. Toss in the garlic and cook for 15 to 30 seconds, stirring constantly with a wooden spoon.
6 dried red peppers, 3 cloves garlic
Add the shrimp and cook, stirring frequently, until pink and curled, about 2 to 4 minutes.
Add the onion, bell peppers, and cashews and stir, cooking for another 2 minutes.
1 cup onion, 1 red bell pepper, ½ cup cashews
Pour in the sauce, stirring continuously, and cook for another 1 to 2 minutes, until the sauce is slightly thickened.
Turn off the heat and stir in half of the scallions and a pinch of the peppercorn powder (add a little, taste, and add more if you want more spice).
3 scallions, 1 tablespoon Szechuan peppercorn powder
Serve with steamed rice and the remaining scallions for garnish.

Video

Notes

Mise en Place is super important here. This means to be sure and have everything prepped and ready to go before you start cooking! The dish comes together very quickly, and you won't have time to stop and chop or run to the pantry!

Chicken, pork, steak, or tofu can be substituted for shrimp. Cut into bite-size pieces and cook as you would the shrimp; however, you'll need to add more time when sautéing, as they will not cook through as quickly as shrimp does.

The Szechuan peppercorn powder is not 100% necessary, and the dish is still delicious without it. However, it does add the desirable 'slow heat' taste that is so distinct in Szechuan dishes. It can be ordered online or found at Asian markets.

The sauce heats up nicely the next day in a skillet over low heat. Keep leftovers in an air-tight container in the fridge for up to 5 days.

Nutrition