Kung Pao Shrimp

Lynnda Cloutier


Make sure you stir fry the nuts for this dish, so that the defining flavor comes through.source unknown


★★★★★ 1 vote



  • ·
    12 oz. large shrimp, peeled and deveined, tails left on
  • ·
    2 tbsp. dry sherry, divided
  • ·
    2 tbsp. low sodium soy sauce, divided
  • ·
    1/3 cup low sodium chicken broth
  • ·
    1 tsp. each rice vinegar, sugar, and cornstarch
  • ·
    4 tsp. canola oil, divided
  • ·
    1/3 cup roasted unsalted peanuts
  • ·
    1 tsp. red pepper flakes
  • ·
    1 large red bell pepper, sliced
  • ·
    2 tbsp. minced scallion whites
  • ·
    1 tbsp. each minced garlic and fresh ginger
  • ·
    1/4 cup sliced scallion greens

How to Make Kung Pao Shrimp


  1. Toss shrimp with 1 Tbsp. sherry and 1 Tbsp. soy sauce in a bowl; marinate about 10 minutes. Transfer shrimp to a plate; discard marinade.
  2. Mix broth, remaining 1 Tbsp. sherry, remaining 1 Tbsp. soy sauce, vinegar, sugar and cornstarch. Heat 2 tsp. oil in wok or large nonstick skillet over high heat. Add shrimp, peanuts, and pepper flakes; cook til shrimp are nearly opaque, 1 to 2 minutes. Transfer shrimp mixture to a plate.
  3. Cook bell pepper in remaining 2 tsp. oil in wok til it begins to soften, 1 to 2 minutes. Add scallion whites, garlic, and ginger and cook til fragrant, 30 seconds. Stir in broth mixture and shrimp mixture and cook til sauce is thick and syrupy, about 1 minute.
  4. Stir in scallion greens and serve. Serve with fried rice.
  5. Note: Adjust the amount of pepper flakes to suit your taste.

Printable Recipe Card

About Kung Pao Shrimp

Course/Dish: Fish Seafood
Regional Style: Asian

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