Kung Pao Shrimp is a spicy Chinese shrimp dish made from prawns or medium size shrimps. This dish is similar to the famed Kung Pao Chicken although some cooking procedure varies. The Kung Pao sauce gives life and flavor to this dish. Ingredients such as soy sauce, vinegar, sesame oil, cornstarch, sugar, and water are necessary for you to be able to make your own homemade Kung Pao sauce.
This is one of my favorite Asian dishes because of its unique flavor and spice. I like the kick of the dried chilies and the crunchy texture of the peanuts. In my opinion, these ingredients bring more value to the dish.
The best way to eat kung pao shrimp is to top it over hot steamed rice. The rice help reduce the spice and it also balances the flavor. If you are looking for more taste and texture, eating this with fried rice would be a good idea. Before making your fried rice, make sure to check out our tips for best results.
Try this Kung Pao Shrimp Recipe and let us know what you think.
Kung Pao Shrimp
Ingredients
- 1 lb. shrimps cleaned and head removed
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 ounces roasted peanuts
- 10 pieces dried chilies
- 1 small onion quartered
- 1/4 cup green onions; cut in half inch length
- 4 tablespoons soy sauce
- 1 teaspoon cornstarch
- 4 tablespoons water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon rice vinegar
- 1 teaspoon sugar
- 3 tablespoons cooking oil
Instructions
- Make the Kung Pao sauce by first diluting the cornstarch in 4 tbsp water then combine soy sauce, rice vinegar, sugar, sesame oil, and the diluted cornstarch. Mix well then set aside.
- Heat a wok then pour-in cooking oil.
- When the oil is hot enough, add-in the garlic and ginger then stir fry until the color turns medium brown. The aroma should indicate that the next ingredients need to be added.
- Put-in the dried chilies, bell pepper, and onion and stir fry for 2 to 5 minutes or until the vegetables are done.
- Add the peanuts and stir-fry for a minute.
- Put-in the shrimp and cook for 2 minutes.
- Pour-in the Kung Pao sauce and stir. Make sure that all the ingredients are coated with sauce.
- Add the green onions, turn off the heat, and transfer to a serving plate.
- Serve hot. Share and enjoy!
Nutrition
fernando says
Shrimp lover and yes… tried it since was good to the last shrimp 🙂
You can I substitute “Cashew Nuts” works the same…
China_Blue says
Im sure my family would love this Kung Pao Shrimp recipe..thanks for sharing Chef Vanjo.GOD Bless!
Dina M. says
I tried it and it was so yummy! Thank you so much.
julie says
thank you so much. made my life so much easier 🙂
Panlasang Pinoy says
zacky, you may use cane vinegar as a substitute.
zacky says
thnks po
cholokoy says
what is 1lb if converted to kilo… ?
Elmer says
I noticed you mentioned bell pepper on the procedure but I don’t see it on the list of ingredients. How much belle pepper would we need on this recipe? Thanks a bunch.
Gracie Mizell says
I want to make the chicken one is the recipe different. Thanks.
Panlasang Pinoy says
Some steps are different gracie. We’ll try to post it soon.
Panlasang Pinoy says
Susan, I used pre cooked shrimp -- but it doesn’t matter. You can also use raw shrimp for this recipe.
meg says
wonderful recipe!!! have tried it and it was really yummy. everybody at home loves it!! great recipe to impress my brit friends!! thanks!
gyzel says
thanks a lot for sharing..may bago na namn akong recipe.my husband and i really love shrimp..
Panlasang Pinoy says
Thanks for the notification Ellen, try to use 1 teaspoon for each.
maiko says
well here in japan they call it ebi chili,..ebi means shrimp!!anyway thanks for sharing,..