Kung Pao Shrimp Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (11)

Kung Pao Shrimp Recipe

NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 45%
CARBS 22G25% OF CAL
3G FIBER8G OTHER11G TOTAL SUGAR
FAT 20G52% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plump shrimp stir-fried with peppers and peanuts in a savory, spicy Kung Pao sauce. Quick and aromatic, served over rice for a complete meal.

mainchinesestir fryshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine (or use dry sherry)
  • 2 teaspoons cornstarch
  • 1 pound shrimp (peeled and deveined)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar (or use balsamic vinegar)
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1 teaspoon chili flakes
  • 1 tablespoon corn starch ((mixed with 2 tablespoons water to form a slurry) - optional, for a thicker sauce)
  • 2 tablespoons vegetable oil (or use sesame oil)
  • 10 dried Chinese peppers, whole (or use chili de arbol or other small dried red chilies)
  • 1 fresh red bell pepper (chopped)
  • 1-2 jalapeno peppers (chopped (optional, for a spicier version))
  • 2 tablespoons doubanjiang
  • 4 scallions (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup roasted peanuts
  • Extra roasted peanuts, chopped scallions, spicy chili flakes
PREP
10M
SODIUM
1483MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.