Kung Pao Shrimp

Kung pao shrimp ready in 30 minutes! The recipe is an easy stir fry of chopped vegetables and hot peppers with succulent seafood. I toss each piece of shrimp in a sweet and spicy sauce for maximum flavor.

Are you a spicy seafood lover? Well, then you’re in luck! This Kung pao shrimp recipe is a tasty Chinese meal that delivers both, with restaurant-quality results. I use the classic stir-fry technique to quickly cook the vegetables, protein, and sauce, all in one pan.

A mix of mild and spicy dried peppers cook first. The vegetables become crisp-tender, while the capsaicin (spicy compounds) infuses into the frying oil. Shrimp is a crustacean that cooks within minutes, so timing is essential. They briefly saute to prevent overcooking, then simmer in a spicy sauce until tender.

Marinate the shrimp

I use extra jumbo-sized shrimp,16 to 20 count (pieces per pound). This size provides a nice two to three bite portion that doesn’t cook too quickly in the hot wok. After peeling and deveining, I briefly marinate the shrimp with salt, pepper, soy sauce, and sesame oil to enhance the slightly sweet taste.

Add vegetables and aromatics

Chop the crisp white onions, red and green bell peppers into large pieces. This technique adds a nice texture contrast to the dish while providing an attractive pop of color. The vegetables saute first in a wok over moderate heat, just to soften the cell walls. 

Minced garlic and ginger are traditional aromatics to use in Chinese cuisine. The intense flavors add depth and warmth to the stir-fry. They cook briefly, just enough time to add a fragrant aroma without burning the delicate ingredients.

Make it spicy

To add a lingering heat that gradually builds, I use dried red chili peppers. To release the spicy capsaicin from plant membranes, carefully cut them in half. Inside the hollow shells are the hot seeds.

I remove them because I find that stir-frying the peppers in the hot fat is hot enough. However, you could add some of the seeds for a spicier kick. The heat level is easier to control, kept in larger pieces, so the taste is balanced and not difficult to eat. 

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Don’t overook the shrimp

Once the vegetables are crisp-tender, add the shrimp to the pan. The goal is not to brown the meat as I would do for my kung pao chicken recipe. Instead, to prevent it from turning tough and rubbery, stir-fry for two minutes, just until it starts to turn opaque. The cooking process will complete while simmering in the sauce.

Homemade kung pao sauce

To make a balanced sweet and savory sauce, add equal ratios of water, soy sauce, rice vinegar, honey, plus a smaller amount of sesame oil. If you want to make it spicy, add some red chili flakes, chili oil, or sriracha. Place the sauce in the wok, then heat until it simmers so that the hot liquid can thicken the cornstarch slurry.

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Thicken the sauce

I use a cornstarch slurry to thicken the sauce. It’s essential to hydrate the starch molecules in double the amount of water before adding to hot liquid. This technique makes it much easier to disperse while preventing clumping of the cornstarch. Stir the sauce as you add the slurry to help distribute the mixture. 

You’ll notice the consistency of the sauce rapidly changes as the starches absorb the water and swell. Once it turns into a sticky, shiny glaze, it’s ready to serve. I like to add roasted peanuts and sliced green onions on top for garnish.

Serve this with

• Steamed white rice or brown rice
• Cauliflower rice
• Bok choy