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


  • 1/2 lb
    shrimp peeled and deveined
  • 1 tsp
    each corn starch and water
  • 2 tsp
    soy sauce and shao xing rice wine
  • 3
    dried red chilies rehydrated in boiling water seeds removed and minced
  • 1 Tbsp
  • 5
    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


  1. Mix the shrimp, cornstarch, water, soy sauce and wine in a plastic bag and let marinate for 30 minutes.
  2. Mix the white parts of the scallions with the garlic, ginger. and red chilies. Set aside.
  3. Mix the dark soy sauce, light soy sauce, black vinegar, sesame oil, chicken stock, sugar and cornstarch together in a bowl. Set aside.
  4. Add 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.
  5. Serve 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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