You’re about to ignite your taste buds with our Kung Pao shrimp recipe. This Sichuan-inspired dish combines succulent shrimp, crunchy peanuts, and aromatics in a savory and spicy sauce. To get started, marinate your shrimp in Shaoxing wine, salt, and cornstarch, then cook them in peanut oil with chili peppers, garlic, and ginger. Next, add Sichuan peppercorns, red pepper, and green onions, followed by a stir-fry sauce made with Chinkiang vinegar, soy sauce, and sugar. Finish with a drizzle of chili oil and a sprinkle of roasted peanuts. Now, take the next step to perfecting this spicy, nutty, and utterly addictive recipe.
Ingredients
Kung Pao Shrimp Ingredients
To make a delicious Kung Pao Shrimp dish, you’ll need the following ingredients:
For the Shrimp:
* Fresh or frozen shrimp, peeled and deveined (you can also use pre-cooked shrimp as a shortcut)
For the Marinade:
* Shaoxing wine
* Salt
* White pepper
* Cornstarch (helps to tenderize the shrimp and add flavor)
For the Sauce:
* Water
* Chinkiang vinegar or rice vinegar
* Shaoxing wine
* Light soy sauce
* Dark soy sauce (optional)
* Sugar
* Cornstarch
For Stir-Frying:
* Peanut oil
* Aromatics:
+ Garlic
+ Ginger
+ Sichuan peppercorns (optional)
* Stir-fry ingredients:
+ Green onions
+ Red pepper
+ Roasted peanuts
+ Chili oil (optional)
With these ingredients, you can create an authentic Kung Pao Shrimp dish that’s sure to impress!
Instructions
Marinating the Shrimp
You’ll start by marinating the shrimp in a mixture of Shaoxing wine, salt, white pepper, and cornstarch. This helps to tenderize the shrimp and add flavor.
Cooking the Shrimp
Heat peanut oil in a wok or large skillet over high heat. Add dried Chinese chili peppers, garlic, and ginger. Cook until fragrant to develop a complex flavor profile.
Adding Aromatics and Peppercorns
Add Sichuan peppercorns (if using) and cook for a few seconds. Then, add red pepper and green onions. Cook until they’re tender-crisp.
Returning the Shrimp and Adding Sauce
Return the shrimp to the wok, pouring in the prepared sauce. Stir-fry until the shrimp are coated.
Finishing Touches
Add roasted peanuts and chili oil (if using). Serve immediately.
Mastering Kung Pao Shrimp
Tips and Variations
Tips and Variations
To make a delicious Kung Pao Shrimp, make sure to have all the ingredients ready before starting to cook. This dish cooks quickly and requires timely additions of ingredients.
Enhance the Flavor:
Add more Sichuan peppercorns to the sauce for a zingier taste.
Use cashews instead of peanuts if you’re allergic to them.
Substitute Chinkiang vinegar with rice vinegar for a milder flavor.
Cooking Techniques:
Stir-fry the ingredients quickly over high heat to achieve the signature wok-seared flavor.
Add more dried Chinese chili peppers or chili oil to taste if you prefer a spicier dish.
Cook the shrimp until just pink and opaque to prevent overcooking.
Allergen Considerations:
If you’re cooking for a group with peanut allergies, use a peanut-free alternative.
By following these tips and variations, you’ll be able to create a delicious and tailored Kung Pao Shrimp dish that suits your taste preferences and dietary needs.
Nutrition Information
Nutrition Information
Kung Pao Shrimp Nutrition Profile
Understanding the nutritional profile of your Kung Pao Shrimp dish is crucial for making informed choices. Shrimp is a lean protein source that provides a good amount of protein without excessive calories.
Healthy Fats and Sodium Content
The use of peanut oil and peanuts in Kung Pao Shrimp contributes healthy fats to the dish. However, soy sauce and other seasonings can impact the sodium content.
Maximizing Dietary Benefits
To maximize the dietary benefits, consider making some ingredient substitutions:
- Choose low-sodium soy sauce or decrease the amount used in the recipe.
- Opt for unsalted peanuts or cashews as a replacement to further reduce the sodium content.
