Authentic Kung Pao Shrimp (Better than Chinese Takeout)

Kung Pao Shrimp is a beloved dish that originates from the Sichuan province of China. This mouthwatering stir-fry combines succulent shrimp, crunchy peanuts, and a flavorful sauce, resulting in a delightful blend of sweet, savory, and spicy flavors. In this article, we will explore the history, traditional recipes, variations, health benefits, and serving suggestions of authentic Kung Pao Shrimp.

Is Kung Pao Shrimp Healthy?

This dish offers a great amount of vitamins, minerals, and essential amino acids. This recipe provides a lot of protein while minimizing the fat you might find in a restaurant, and makes a perfect high protein and low carb meal.

Shrimp is America’s favorite seafood item, so the next time you have some shrimp in your freezer, just try this absolutely delightful recipe, which takes less than 30 minutes to make. Enjoy!

Kung Pao Shrimp

YIELD: 2 people | PREP: 15 minutes | COOK: 5 minutes | TOTAL: 20 minutes

Ingredients Needed to Make Authentic Kung Pao Shrimp

  • 2 tablespoons oil
  • 1 inch ginger, peeled and thinly sliced
  • 1/4 onion (quartered)
  • 1/2 green bell pepper (cut into pieces)
  • 10 mini dried red chilies ((5 regular-sized dried chilies))
  • 10-12 oz. big shrimp, shelled, peeled, and deveined
  • 1/4 cup roasted peanuts
  • 3 stalks of scallions (use the white parts only)

Kung Pao Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons sweet soy sauce 
  • 1/2 teaspoon cornstarch
  • 4 tablespoons water
  • 1/2 teaspoon sesame oil
  • 3 dashes of white pepper
  • 1/2 teaspoon Chinese black vinegar (rice vinegar or apple cider vinegar)
  • 1/2 teaspoon sugar

Instructions for Making Perfect Kung Pao Shrimp

  1. Mix the Kung Pao sauce ingredients and set aside.
  2. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
  3. When the shrimp are almost cooked, add the Kung Pao sauce to the wok, and keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out, and serve hot.

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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