Kung Pao Shrimp Recipe (Spicy Stir Fry)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tangy flavor.

Marinate the shrimp with 1 tablespoon soy sauce, 1 tablespoon rice wine, and 2 teaspoons corn starch. Mix well and set aside.

In a bowl, combine 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Chinese black vinegar, 2 teaspoons hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon honey, 1 teaspoon ground Sichuan peppercorns, and 1 teaspoon chili flakes. Optionally, add 2 teaspoons cornstarch mixed with water. Whisk together and set aside.

Heat a wok or large pan over medium to medium-high heat and add olive oil or sesame oil.

Add the marinated shrimp to the hot pan and stir-fry for about 3 to 4 minutes until mostly cooked through. Remove shrimp and set aside.

In the same pan, add 3 dried red chilies, 1 chopped red bell pepper, and 2 chopped jalapeno peppers. Stir-fry for 1 to 2 minutes.

Add 3 minced cloves of garlic and several sliced green onions. Stir-fry until fragrant.

Stir in some doubanjiang (Chinese chili bean paste) and cook for about 1 minute.

Pour in the sauce made earlier and add 1/2 cup dry roasted peanuts. Stir-fry for about 1 minute until the sauce thickens.

Return the shrimp to the wok and stir everything together. If the sauce is too thick, add a little water to loosen it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens