Kung Pao Shrimp
A vibrant Kung Pao Shrimp that blends spicy dried chilies, aromatic Sichuan peppercorns, and a sweet‑savory sauce. The dish comes together quickly, making it perfect for a weeknight dinner that feels like a restaurant‑style treat.
Recipe by Kenji Lopez-Alt (The Wok)· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 lb shrimp
- 12 dried chilies
- 1 tsp Sichuan peppercorns
- 5 garlic cloves
- 6 scallions
- 3/4 cup roasted peanuts
Marinade
- 1 tsp Shaoxing wine
- 1 tsp oil
- 1/2 tsp cornstarch
- 1/8 tsp white pepper
- a pinch salt
Sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp honey
- 1 tbsp Chinese black vinegar
- 1/2 tsp dark soy sauce
- 1 tbsp water
- 1 tsp cornstarch
Instructions
- 1In a large bowl, combine the shrimp with 1 tsp Shaoxing wine, 1 tsp oil, 0.5 tsp cornstarch, 1/8 tsp white pepper, and a pinch of salt; mix well and let it marinate for 10 minutes.
- 2While the shrimp marinates, prepare the sauce: in a small bowl whisk together 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp honey, 1 tbsp Chinese black vinegar, 0.5 tsp dark soy sauce, 1 tbsp water, and 1 tsp cornstarch until smooth. Set aside.
- 3Heat a wok or large skillet over high heat until a drop of water sizzles, then add a splash of oil (about 1 tsp).
- 4Add the 12 dried chilies (seeds removed) and 1 tsp Sichuan peppercorns; stir‑fry for 30 seconds until fragrant, being careful not to burn them.
- 5Add the sliced garlic cloves; stir‑fry for another 10 seconds.
- 6Add the marinated shrimp to the wok in a single layer; cook, stirring constantly, for 2–3 minutes until the shrimp turn pink and opaque.
- 7Stir in the white parts of the scallions and the roasted peanuts; cook for an additional 1 minute to heat through.
- 8Give the prepared sauce a quick stir (the cornstarch may have settled) and pour it over the shrimp mixture.
- 9Continuously stir the wok for 1–2 minutes; the sauce will thicken and coat the shrimp and vegetables evenly.
- 10Remove from heat and transfer to a serving dish. Serve immediately over steamed rice or noodles.
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Frequently asked questions
- How long does it take to make Kung Pao Shrimp?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Kung Pao Shrimp recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Kung Pao Shrimp recipe come from?
- It was shared by Kenji Lopez-Alt (The Wok) on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.