Kung Pao Shrimp

Prep Time: 30 Minutes
Yields: 4 Servings

This is a classic stir-fry dish found standard in most Chinese restaurants. Extra-large shrimp, peanuts and whole dried red chilies are the key ingredients to making a great kung pao shrimp.


1 pound (21–25 count) shrimp

1 tbsp dry sherry or rice wine

2 tbsps soy sauce

4 cloves garlic, minced

2 tsps minced fresh ginger

3 tbsps peanut or vegetable oil, divided

1/2 cup roasted unsalted peanuts

6 small whole dried red chilies

3/4 cup chicken stock

2 tsps black rice vinegar or plain rice vinegar

2 tsps Asian sesame oil

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 and 1/2 tsps cornstarch

1 medium red bell pepper, diced

3 medium scallions, thinly sliced


In a large mixing bowl, add shrimp, rice wine and soy sauce, tossing to coat well. Marinate until shrimp have absorbed flavors, about 10 minutes. In a small bowl, combine garlic, ginger and 1 tablespoon of oil, mix well and set aside. Combine peanuts and chiles in a small bowl then set aside. In a separate bowl, mix chicken stock, vinegar, sesame oil, oyster sauce, hoisin sauce and cornstarch then set aside. In a 12-inch skillet or wok, heat 1 tablespoon of oil over medium-high heat to almost smoking, 3–5 minutes. Add shrimp mixture and sauté shrimp 30–40 seconds. Add peanuts and chiles and continue cooking until shrimp are pink and curled and peanuts have darkened slightly, 30–40 seconds longer. Transfer shrimp mixture to a small bowl and set aside. Return skillet to burner and heat remaining oil over medium-high heat. Add red bell pepper and cook about 45 seconds or until slightly softened. Add garlic-ginger mixture and cook 10–15 seconds, blending well. Stir in broth mixture and blend well. Add reserved shrimp mixture, peanuts and chiles and cook about 45 seconds or until sauce has thickened to a syrupy consistency, stirring constantly. Stir in scallions. Transfer to a serving plate and serve immediately with white rice.