Kung Pao Shrimp: Wok This Way!
Wok This Way! This Kung Pao Shrimp recipe brings the fiery, nutty flavors of Szechuan cuisine to your kitchen. Easy, spicy, and ready in 35! Get the recipe now. ... Quick & Easy Weeknight
Recipe Introduction
Fancy some takeaway tonight? what if i told you there was a better option? this kung pao shrimp recipe is the answer.
It's got that spicy, nutty kick you crave but way fresher. you can have it on the table faster than deliveroo!
Kung Pao Shrimp: A Szechuan Sensation
This isn't your average shrimp stir-fry recipe , mate. we're talking proper szechuan flavours. kung pao dishes are from the sichuan province of china, famous for its bold and spicy tastes.
The combo of chili, peanuts, and that signature tingle from sichuan peppercorns is just divine! it's medium difficulty, takes about 35 minutes, and feeds 4 people.
Why You'll Absolutely Love This
Honestly, it's delicious, and that's enough for me! however, shrimp is pretty healthy. it is packed with protein. plus, making it yourself means you can control the spice level.
Perfect for a quick weeknight dinner or impressing your mates. this kung pao shrimp is something special. it hits all the right notes – spicy, savoury, and slightly sweet.
Ready to grab the ingredients to make the Easy Kung Pao shrimp for tonight?
Kung Pao Shrimp: Wok This Way! Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Kung Pao Shrimp – Wok This Way!
Right, let's talk gear and goodies for this kung pao shrimp recipe . don't stress, you probably have most of it already.
Honestly, this szechuan stir-fry shrimp is way easier than you think!
Main Ingredients: Shrimp-tastic!
Here's what you need. Remember, good ingredients make a good shrimp stir-fry recipe .
For the Shrimp Marinade:
- 1 pound ( 450g ) large shrimp, peeled and deveined. Fresh is best, innit? Look for firm shrimp without a strong fishy smell.
- 1 tablespoon ( 15ml ) soy sauce.
- 1 tablespoon ( 15ml ) cornstarch (cornflour for my British mates).
- 1 teaspoon ( 5ml ) Shaoxing wine (or dry sherry, if you're stuck).
- 1/2 teaspoon ( 2.5ml ) sesame oil.
For the Kung Pao Sauce:
- 2 tablespoons ( 30ml ) soy sauce.
- 2 tablespoons ( 30ml ) Chinese black vinegar (or balsamic, yeah?).
- 1 tablespoon ( 15ml ) sugar.
- 1 tablespoon ( 15ml ) Shaoxing wine (or dry sherry).
- 1 tablespoon ( 15ml ) cornstarch (cornflour).
- 1 teaspoon ( 5ml ) sesame oil.
- 1/2 teaspoon ( 2.5ml ) ground white pepper.
- 1/4 teaspoon ( 1.25ml ) red pepper flakes.
For the Stir-Fry:
- 2 tablespoons ( 30ml ) vegetable oil.
- 1/2 cup ( 50g ) dried red chilies, cut into 1-inch pieces.
- 1 teaspoon ( 5g ) Sichuan peppercorns. These are key for the tingle!
- 4 cloves garlic, minced.
- 1 inch ( 2.5cm ) ginger, minced.
- 1 cup ( 100g ) roasted peanuts.
- 2 green onions, chopped.
Seasoning Notes: Spice It Up!
Okay, the kung pao sauce recipe is where the magic happens. white pepper and a pinch of red pepper flakes really gives a spicy shrimp recipe a little kick.
Subbing the shaoxing wine? go for dry sherry or a bit of dry white wine. just keeps the flavour profile similar.
Equipment Needed: Keep It Simple
All you need is this and you are cooking a very easy Kung Pao shrimp :
- Wok or large skillet. Honestly, anything wide and deep will do!
- Small bowls for marinade and sauce.
- Measuring spoons and cups.
- Sharp knife and cutting board.
That's it! we're making kung pao shrimp with peanuts , not building a rocket. trust me, even if you're a bit of a klutz in the kitchen, you can nail this chinese shrimp recipe .
Using a wok shrimp recipe is the best!
Kung Pao Shrimp: Get Ready to Wok!
Ever crave that szechuan stir-fry shrimp flavor explosion? honestly, who doesn't? this kung pao shrimp recipe is your express ticket to flavour town.
I'm going to spill all the secrets on how to get that perfect sweet, spicy, and nutty balance. it’s easier than you think! i promise.
Prep Like a Pro: Mise en Place Magic
Before you even think about turning on the hob, get your mise en place sorted. it literally translates to "everything in its place".
It's a fancy french term. chop your veggies, measure your sauces. marinating the shrimp only takes 20 minutes . this easy kung pao shrimp comes together super quick if you are prepped and ready.
Step-by-Step: Wok This Way!
Okay, here's how to turn those ingredients into delicious Kung Pao shrimp with peanuts :
- Marinate the shrimp. It gives the shrimp a great coating to absorb flavor.
- Mix the Kung Pao sauce recipe . Set it aside, ready to pour.
- Heat 2 tablespoons of oil on high heat in a wok. We're talking proper heat!
- Stir-fry chilies and peppercorns for 30 seconds . Be careful not to burn them!
- Add garlic and ginger. Stir-fry until fragrant, another 30 seconds .
- Add the shrimp. Cook until pink, about 2- 3 minutes . Don't overcook!
- Pour in the sauce. Cook until thickened, about 1 minute .
- Stir in peanuts and green onions. Boom! Done.
Pro Tips for Kung Pao Perfection
Want to take your shrimp stir-fry recipe to the next level? Here are a couple things I've learned along the way.
- Hot wok, fast cook! That's the mantra, folks.
- Don't overcrowd the wok. It's like a mosh pit, there's no space. Do it in batches. You'll end up steaming the shrimp instead of stir-frying.
- For a spicy shrimp recipe , add more red pepper flakes. If you like it sweet, add more sugar.
- Spice things up with optional Sichuan pepper for that tingling sensation!
So, there you have it, my friends. An amazing Chinese shrimp recipe that's surprisingly easy. Go forth and wok!
Recipe Notes: Nailing Your Kung Pao Shrimp
Right then, before you dive into making this awesome kung pao shrimp recipe , let's chat about a few things.
This isn't just any old shrimp stir-fry recipe ; it's about bringing that authentic szechuan kick home. i've made this a gazillion times, and honestly, a little tweak here and there makes all the difference.
Serving Suggestions: Plating like a Pro
Honestly, presentation matters, right? for plating, think simple but elegant. a bed of fluffy rice, your glistening kung pao shrimp with peanuts piled high, and a sprinkle of those fresh green onions.
You could even add a few extra peanuts for that textural contrast. it’s dead easy!
For sides, something light and refreshing works wonders against the spicy shrimp recipe . how about some steamed bok choy or a simple cucumber salad? a light beer or a crisp white wine goes down a treat, too.
It cuts through the richness of the kung pao sauce recipe perfectly.
Storage Tips: Keepin' it Fresh
Got leftovers? ace! let the szechuan stir-fry shrimp cool completely before popping it into an airtight container. it'll keep happily in the fridge for up to 3 days.
When you want to reheat it, either microwave it briefly or give it a quick sizzle in a wok. just don't overcook the shrimp, or it'll go rubbery.
Freezing this easy kung pao shrimp isn't ideal, to be fair. the shrimp tends to get a bit watery. but if you must , freeze it in a single layer on a baking sheet before transferring to a freezer bag.
It might be better to cook and eat on the same day to make sure everything tastes fresh.
Variations: Gettin' Creative
Fancy a change? if you’re cutting back on carbs, serve the wok shrimp recipe over cauliflower rice or zucchini noodles.
Want to go veggie? tofu works brilliantly in place of the shrimp. just make sure to press it well to remove excess moisture.
During the autumn, try adding some roasted butternut squash to the shrimp and peanut stir-fry for a seasonal twist. it adds a lovely sweetness.
Remember if the spice level is too much for you, you can always reduce the amount of red pepper flakes.
Nutrition Basics: Goodness in Every Bite
Okay, let's be real – this isn't exactly health food, but it's not terrible either. shrimp is a great source of protein, and peanuts offer healthy fats.
Just watch out for the sodium and sugar in the kung pao sauce .
This Chinese shrimp recipe provides a decent dose of protein and some essential nutrients. If you make it at home and cook it following the Kung Pao shrimp recipe , you can always control the amount of salt and sugar you use, so don't be scared to experiment!
So, there you have it! Now go forth and conquer that Kung Pao shrimp ! You've got this. Happy cooking!
Frequently Asked Questions
What exactly is Kung Pao Shrimp, anyway? Is it like something I'd get from my local takeaway?
Kung Pao Shrimp is a classic Szechuan stir-fry dish featuring tender shrimp, peanuts, dried chilies, and a savory, slightly sweet, and spicy sauce. It's a more elevated version of what you might find in your local takeaway; think of it as the difference between a pint down the pub and a fancy cocktail bar! The key is the balance of flavors – the "ma la" (numbing and spicy) sensation from the chilies and peppercorns.
Can I make Kung Pao Shrimp less spicy? I'm a bit of a wimp when it comes to chili heat!
Absolutely! The heat level in Kung Pao Shrimp is totally customizable. The easiest way to reduce the spice is to remove the seeds from the dried red chilies before cooking, or use fewer chilies overall. You can also skip the Sichuan peppercorns if you’re particularly sensitive to spice, but they add a nice tingle!
Help! I don't have Shaoxing wine. Is there anything else I can use in my Kung Pao Shrimp?
No worries, we've all been there! If you don't have Shaoxing wine on hand, dry sherry makes a perfectly acceptable substitute. You could also use a dry white wine in a pinch. The wine adds depth and complexity to the sauce, so don’t skip it entirely if you can help it!
How long can I store leftover Kung Pao Shrimp, and how should I reheat it?
Leftover Kung Pao Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. Microwaving is an option, but it can make the shrimp a bit rubbery, so the skillet method is preferable.
Can I use frozen shrimp for this Kung Pao Shrimp recipe?
Definitely! Frozen shrimp are a convenient option. Just be sure to thaw them completely before marinating and pat them dry with paper towels to remove excess moisture. This will help them brown nicely in the wok and prevent the sauce from becoming watery.
Is Kung Pao Shrimp healthy? What's the nutritional breakdown?
Kung Pao Shrimp can be part of a balanced diet! Shrimp is a great source of protein, and the dish includes vegetables. However, it can be high in sodium and sugar, depending on the sauce recipe. Our recipe offers estimated nutritional information (around 350 calories per serving) to help you make informed choices. Serve with brown rice and plenty of veggies for a healthier meal.
