Kung Pao Shrimp 宮保蝦
Kung pao shrimp is a quick Sichuan stir-fry combining tender shrimp, crunchy roasted peanuts, and dried chiles in a savory, numbing sauce that comes together in under 20 minutes.
Kung pao shrimp is a quick Sichuan stir-fry combining tender shrimp, crunchy roasted peanuts, and dried chiles in a savory, numbing sauce that comes together in under 20 minutes.
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Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes.
Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside.
Combine peanuts and chiles in small bowl; set aside.
Mix chicken broth, vinegar, sesame oil, oyster sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke.
Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts and chiles, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer.
Transfer shrimp, peanuts, and chiles to bowl; set aside.
Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined.
Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds.
Stir in scallions; transfer to serving plate and serve immediately.
Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently in a skillet over medium heat, adding 1–2 tablespoons broth to restore sauce consistency; do not microwave, as shrimp will toughen.
Yes. Rice vinegar or cider vinegar works as a substitute; use the same 2 teaspoons. Black vinegar adds a deeper, slightly smoky note, but the dish will still taste good without it.
Cook until almost completely opaque, about 30–40 seconds after adding the peanuts and chiles. Overcooked shrimp becomes tough; they finish cooking slightly as the sauce thickens.
Substitute 1 teaspoon dried red pepper flakes as the recipe notes. You'll get the heat but lose some visual appeal and subtle flavor complexity.
Prepare all components (marinated shrimp, sauce, prepped vegetables) up to 4 hours ahead and refrigerate separately. Cook the stir-fry just before serving to keep the shrimp tender and sauce glossy.
Yes, but the heat is layered: Sichuan chiles provide a tingly, numbing sensation rather than pure heat. Reduce or omit the dried chiles if you prefer milder flavor.
