Chinese🐟 Seafood

Kung Pao Shrimp

Name: Kung Pao Shrimp
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 238 g zucchini; 1/8 tsp salt; 0.06 tsp sugar; 483 g peeled shrimp; 1/8 tsp salt; ¼ tsp dark soy sauce; 1/8 tsp white pepper powder; 2 tsp cornstarch; 1 tsp sesame oil; 4 garlic; 5 slices ginger; 3 stalks green onion stem; 10 dried whole chili pepper; 1 tsp chili flakes; ½ tsp paprika; 1 tbsp rice wine; 1 tbsp soy sauce; 2 tsp dark soy sauce; 1½ tsp sugar; 1 tbsp black rice vinegar; ½ cup water; 1 tsp cornstarch; ½ cup roasted peanut; ¼ tsp white pepper powder; ~3 tbsp oil

⏱ 15 min🍽 Serves 4

A quick and flavorful stir-fried shrimp dish featuring tender, succulent shrimp coated in a savory sauce with a hint of spiciness. Combined with fresh vegetables and crunchy peanuts, this dish pairs perfectly with rice or noodles for an easy weeknight dinner.

High-proteinLow-cal

Adapted from a video by Cook! Stacey Cook

Kung Pao Shrimp Recipe | Flavorful, Tender And Juicy Shrimp Stir Fry With Vegetable

Watch on YouTube

Ingredients

zucchini238 g
saltfor zucchini1/8 tsp
sugarfor zucchini0.06 tsp
peeled shrimp483 g
saltfor marinating shrimp1/8 tsp
dark soy saucefor marinating shrimp¼ tsp
white pepper powderfor marinating shrimp1/8 tsp
cornstarchfor marinating shrimp

Steps

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1
Prepare all ingredients: mince 4 cloves of garlic and 5 slices of ginger; cut the white stem portions of green onion into half-inch sections; cut zucchini into bite-sized pieces; have whole dried chili peppers and roasted peanuts ready.
2
Marinate the shrimp: rinse peeled shrimp and pat dry, then season with salt, dark soy sauce, white pepper powder, and cornstarch, mixing evenly. Finish by drizzling sesame oil and mixing again.
3
Prepare the cornstarch slurry: mix cornstarch with cold water and stir until fully dissolved.
4
Stir-fry zucchini: heat oil in a hot pan over medium-high heat, add zucchini with a pinch of salt and sugar, stir-fry for about 30 seconds until half-cooked, then remove from pan.
5
Pan-fry the shrimp: add more oil to the pan if needed, spread out the shrimp and let it fry until the bottom is golden brown, then flip and fry the other side until also golden. Remove from pan.
6
Sauté aromatics: add minced ginger, garlic, and green onion segments to the pan and sauté for about 30 seconds, then add whole dried chili peppers and chili flakes, and continue cooking to release the flavors.
7
Return shrimp to pan: add the cooked shrimp back to the pan, sprinkle with paprika for color and aroma, then toss quickly to combine everything evenly.
8
Add rice wine: pour in rice wine and toss quickly to let the alcohol evaporate. You may skip this step if you cannot use wine.
9
Season: add soy sauce, dark soy sauce, sugar, and black rice vinegar, stirring several times to distribute the seasonings evenly.
10
Thicken the sauce: pour in the cornstarch slurry (make sure to stir it first since cornstarch settles), the liquid will quickly come to a boil and thicken into a sauce.
11
Finish the dish: add the cooked zucchini back to the pan along with roasted peanuts and white pepper powder, toss everything together until well combined, then serve.

Kung Pao Shrimp

Ingredients

Steps

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