Spicy Sichuan stir-fry with peanuts and dried chilies
Kung Pao Shrimp
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Kung Pao Shrimp
Spicy Sichuan stir-fry with peanuts and dried chilies
★4.5(22)
Plump shrimp tossed in a fiery, tangy sauce with roasted peanuts and numbing Sichuan peppercorns. A classic Sichuan dish that delivers bold heat and addictive crunch in every bite.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Kung pao shrimp swaps the traditional chicken for succulent shrimp, creating a lighter yet equally satisfying version of this Sichuan classic. The sauce balances sweet, sour, salty, and spicy in perfect harmony.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Kung Pao Shrimp special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 dried red chilies, snipped and seeded
- 1/2 tsp Sichuan peppercorns
- 1/3 cup roasted peanuts
- 2 tbsp soy sauce
- 1 tbsp Chinkiang black vinegar
Instructions
- 1
Toss shrimp with 1 tbsp cornstarch and a pinch of salt; set aside for 10 minutes.
- 2
Mix soy sauce, vinegar, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp cornstarch into a sauce.
- 3
Heat oil in a wok over high heat. Stir-fry dried chilies and Sichuan peppercorns until fragrant, about 30 seconds.
- 4
Add shrimp and stir-fry until pink and curled, about 2 minutes. Add diced celery and scallions, toss briefly.
- 5
Pour in the sauce, stir until glossy. Fold in peanuts and serve immediately over steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ShrimpFirm tofu cubes
Pan-fry tofu first until golden for best texture
Sichuan peppercornsBlack pepper + lemon zest
Approximates the numbing citrusy tingle
Tips & Storage
Pro Tips
Remove seeds from dried chilies if you prefer less heat without losing smoky flavor.
Toast Sichuan peppercorns in a dry pan before grinding for the most intense numbing sensation.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in an airtight container for up to 2 days. Peanuts will soften overnight.
Reheating
Stir-fry in a hot wok for 2 minutes. Add a splash of water to refresh the sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (180mg) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates14g
Fat20g
Fiber780mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken instead?
- Yes, cube boneless thighs and increase stir-fry time to 4 minutes.
- What is Chinkiang vinegar?
- A mellow Chinese black vinegar; substitute balsamic vinegar in a pinch.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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