Updated 1/12/2025
Kung Pao shrimp is a variation of the traditional Szechuan dish Kung Pao chicken. It includes stir-fried celery, red and green bell peppers and either peanuts or cashews. The shrimp and stir-fried ingredients are combined with a delicious sauce that’s aromatic, spicy, sweet and savoury. As an option, add some Szechuan peppercorns for their distinctive numbing heat.
Tips for making Kung Pao Shrimp
This dish cooks up quickly, so make sure to have all your ingredients ready to go before heating up the oil. Either use the suggested vegetables or add your own mix. Your dish will be spot on when the stir-fried vegetables are done to a delicate crunch and the shrimp is not over cooked.
Ever wonder how stir-fried shrimp at Chinese restaurants is so fresh, plump, and crunchy textured? Well, it’s in the way the shrimp is prepared. And brining is the secret to perfect Chinese restaurant style shrimp.
How to brine shrimp
Ingredients
- ¾ pound (340 g) frozen pink shrimp. I find 21-25 count to be the ideal size.
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups ice cold water
Instructions
- Add the frozen shrimp to a medium-sized mixing bowl. Place in the sink and run cold water over the shrimp. Let stand in the cold water for a few minutes until the shrimp have thawed.
- Peel and discard the shells and tails from the shrimp.
- Pour off any water remaining in the bowl.
- In a mixing cup, stir to dissolve the sugar, salt and baking soda with the ice water.
- Pour the brine mixture over the shrimp in the mixing bowl. Place in the refrigerator for about 1 hour.
- Once you’re ready to cook the shrimp, drain the brine from the shrimp. Dry off the shrimp by patting with paper towels.
Also remember that shrimp cooks quickly. Toss it in the pan only long enough for it to cook but remain moist and tender. That’s about 3-4 minutes total on both sides. The FDA has more tips on selecting and safely cooking shrimp.
Spice and aromatic options
As with many Szechuan dishes, this recipe is moderately spicy. You can adjust it to your preferred spice level by reducing or increasing the garlic, ginger and chili.
I prefer to use sambal oelek (chili paste) in this recipe since it does a good job at evenly distributing the spice. One tablespoon of sambal gives a moderate level of spice. Adjust up or down to suit the spice tollerance of you and your dining campanions.
In traditional variations of this dish, three dried whole birds eye chili peppers (Thai chili pepper) are used. Another substitute is to use one finely chopped fresh birds eye chili pepper to equal the spice level of one tablespoon of sambal.
Kung Pao Shrimp
Ingredients
Stir Fry
- 1 green pepper, diced
- 1 red bell pepper diced
- 2 ribs celery diced
- ½ cup cashews, whole
- ¼ cup peanut oil
- ¾ lb large shrimp (340g prawns), raw, peeled and deveined, (preferably brined)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled, minced
- 1 tbsp Szechuan pepper (optional)
- 1 green onion, chopped for garnish
Szechuan Sauce
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sambal oelek (chili paste) or to taste
- 1 tbsp sugar
- 1 tbsp corn starch
Instructions
- In a bowl or large measuring cup, stir together all of the sauce ingredients until the starch and sugar have dissolved. Set aside.
- Heat the oil in a wok or large pan and stir fry the bell peppers and celery are tender(about 5 minutes).
- Add the cashews and continue stir frying for an extra minute, then transfer the peppers, celery and cashews to a dish with a lid to keep warm.
- If needed, add a little more oil to the wok and fry the shrimp for about 1½ to 2 minutes per side (3-4 minutes total). They are cooked when they become opaque and their internal temperature reaches 145℉. Transfer the cooked shrimp to the dish with the other ingredients.
- Add the garlic and ginger to the pan and heat for about 30-60 seconds.
- Add the sauce mixture to the pan and cook on medium high, stirring frequently until sauce has thickened.
- Return all other ingredients to the pan to heat and coat with the sauce.
- Garnish with the green onions and serve immediately.
Notes
Nutrition
Per serving Calories: 281kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Fiber: 3g | Sugar: 5g | Iron: 1mgDid you make this recipe?
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8 replies on “Kung Pao Shrimp (Szechuan)”
[…] Kung Pao Shrimp […]
We have always had a taste of the recipes at Kevin’s. However, this is one recipe we never tasted at Kevin’s. But having tried numerous of Kevin’s recipes at the invitation to his home. I knew this one would be a success. And, what a success it was (thank you again Kevin).
I actually added a few extra veg and made a ‘Pad Thai’ by using noodles.
Was great.
I really like your suggestion to add noodles and more veg Mike. Thank you so much for your 5-star rating.
[…] Kung Pao Shrimp […]
[…] Kung Pao Shrimp […]
[…] Kung Pao Shrimp […]
[…] Kung Pao Shrimp […]
[…] Kung Pao Shrimp […]