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)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
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.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
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.