Recipe

Kung Pao Shrimp Recipe

Tender shrimp and crisp peppers tossed in a bold, tangy sauce with toasted nuts deliver restaurant-quality Chinese flavor at home.

Kung Pao Shrimp Recipe

Total time

30 min

Servings

3

Net carbs

8g

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Ingredients

What you need

Adjust servings

3 servings
3
  • ¾ lb large shrimp (peeled and deveined)
  • ¼ tsp garlic powder
  • ⅛ tsp white pepper
  • ½ oz garlic (minced)
  • ¼ oz ginger (finely chopped)
  • 1 tsp Sichuan peppercorns (see notes)
  • 3-4 whole Chinese dry red chilis (use in whole or cut open & shake out the seeds (see notes))
  • 2 bulbs scallions (chopped)
  • 1 green bell pepper (diced)
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp arrowroot starch
  • 1 tsp Sichuan chili oil (optional, see notes)
  • 4 tbsp avocado oil
  • 2-3 tbsp toasted cashew nuts or pine nuts

Instructions

How to cook it

Prep timer

30:00

Cooking cue

Cook shrimp just until pink and opaque so they stay juicy.

  1. 1. Butterfly the shrimp by slicing shallowly down the back, pat dry, season with garlic powder and white pepper, and refrigerate while preparing other ingredients.
  2. 2. Arrange the garlic, ginger, Sichuan peppercorns, and whole or seeded dried chilis on one plate; place the scallions and bell peppers on another; mix the kung pao sauce ingredients in a bowl.
  3. 3. Preheat a wok or large stir-fry pan over medium heat until hot, add 2 tablespoons oil, increase to medium-high, and cook the shrimp in a single layer for 1 minute per side, then transfer to a plate with any juices.
  4. 4. Using the same pan over medium heat, add 2 tablespoons oil and sauté the garlic, ginger, peppercorns, and chilis with a pinch of salt for about 10 seconds.
  5. 5. Turn heat to medium-high, add the bell peppers and scallions with another pinch of salt, and sauté for 10 seconds.
  6. 6. Return the shrimp and nuts to the wok, stir the sauce once more, pour it in, and toss everything together for 10-15 seconds.
  7. Cook shrimp just until pink and opaque so they stay juicy.
  8. 7. Serve hot over steamed rice or cauliflower rice.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

I Heart Umami · IMPORTED

https://diet.driv.space/recipes/kung-pao-shrimp-recipeI Heart Umami reference: https://iheartumami.com/kung-pao-shrimp/

Rated 5/5 from 10 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.