Kung Pao Shrimp

barbara lentz


This is so good. I didn't have any peanuts so the pic doesn't show them but normally I put them on.


☆☆☆☆☆ 0 votes

5 Min
5 Min
Stove Top


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1/2 lb
shrimp peeled and deveined
1 tsp
each corn starch and water
2 tsp
soy sauce and shao xing rice wine
dried red chilies rehydrated in boiling water seeds removed and minced
1 Tbsp
scallions chopped with white and green parts separated.
1 Tbsp
each chopped garlic and ginger
1 tsp
each dark soy sauce, light soy sauce, sesame oil, and cornstarch
3 Tbsp
each chinese black vinegar and sugar
1 Tbsp
chicken stock
1/2 c
roasted peanuts

How to Make Kung Pao Shrimp


  • 1Mix the shrimp, cornstarch, water, soy sauce and wine in a plastic bag and let marinate for 30 minutes.
  • 2Mix the white parts of the scallions with the garlic, ginger. and red chilies. Set aside.
  • 3Mix the dark soy sauce, light soy sauce, black vinegar, sesame oil, chicken stock, sugar and cornstarch together in a bowl. Set aside.
  • 4Add oil to saucepan. Add the scallion, garlic, ginger and red chilies. Cook until fragrant about a minute. Add the shrimp and the soy sauce mixture. Cook until shrimp in cooked and the sauce has thickened.
  • 5Serve with the green parts of the scallions and peanuts tossed on top.

Printable Recipe Card

About Kung Pao Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Asian
Other Tag: Quick & Easy

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