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Best Easy Kung Pao Shrimp Recipe

Name: Best Easy Kung Pao Shrimp Recipe
Total time: 25 min
Yield: 180 g
Ingredients: large shrimp, peeled and deveined 1 lb; roasted unsalted peanuts 0.33 cup; scallions, sliced 4 pieces; dried red chilies 8 pieces; red bell pepper, diced 0.5 cup; Sichuan peppercorns 1 tsp; soy sauce 2 tbsp; rice vinegar 1.5 tbsp; hoisin sauce 1 tbsp; sugar 2 tsp; cornstarch 1 tbsp; water 2 tbsp; sesame oil 1 tsp

Plump shrimp are wok-tossed with peanuts, dried chilies, and Sichuan peppercorn in a sweet-savory sauce. This high protein variation of the Sichuan classic is lower in calories than its chicken counterpart and great for weight loss.

Cook 25 min Difficulty NORMAL 220 kcal

#high protein #low calorie #quick dinner #shrimp recipe

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Ingredients

Main ingredients

large shrimp, peeled and deveined 1 lb
roasted unsalted peanuts 0.33 cup
scallions, sliced 4 pieces
dried red chilies 8 pieces
red bell pepper, diced 0.5 cup

Seasonings/Sauce

Sichuan peppercorns 1 tsp
soy sauce 2 tbsp
rice vinegar 1.5 tbsp
hoisin sauce 1 tbsp
sugar 2 tsp
cornstarch 1 tbsp
water 2 tbsp
sesame oil 1 tsp

Nutrition summary

Carbohydrates 17 g 31%

Protein 24 g 44%

Fat 7 g 25%

Serving size 180g

Cooking steps

1

In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, water, and sesame oil to create the sauce; set aside.
2

Pat the shrimp dry and toss with 1/2 tablespoon of the prepared sauce and a pinch of cornstarch—this helps the shrimp sear quickly without excess moisture.
3

Heat a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chilies; stir-fry for 30–45 seconds until fragrant but not burnt (monitor heat closely).
4

Increase the heat to high; add shrimp in a single layer. Sear for 1–2 minutes per side until just opaque, then immediately remove to a plate to avoid overcooking.
5

Lower the heat to medium, stir-fry bell pepper and scallions for 1 minute, then return the shrimp along with peanuts. Pour in the sauce, tossing constantly for 45 seconds to 1 minute until glossy and the shrimp are just cooked through. Serve immediately.

Personalized Q&A

Q. What is the key ingredient in this Kung Pao Shrimp recipe?

The star ingredient is large shrimp, which provides the dish's juicy, meaty texture as well as the main protein source. Roasted peanuts, dried chilies, and Sichuan peppercorns give Kung Pao its distinctive flavor and classic Sichuan-style zing.

Q. What cooking steps are most critical for authentic Kung Pao Shrimp flavor?

Proper wok heat control is essential: first, toast Sichuan peppercorns and chilies on medium-high until fragrant but not burnt; then sear shrimp quickly on high heat to lock in their tenderness. This layering of heat unlocks the iconic aroma and keeps the shrimp perfectly cooked.

Q. How do I avoid overcooking the shrimp?

Sear the shrimp on high heat just until opaque—about 1–2 minutes per side—then remove them from the wok while finishing the vegetables and sauce. Returning the shrimp just at the end helps maintain their springy texture and prevents them from turning tough or rubbery.

Q. How many calories and macros are in each serving?

Each 180g serving of Kung Pao Shrimp contains approximately 220 kcal, with 24g protein (44% calorie contribution), 17g carbohydrates (31%), and 7g fat (25%). This balance makes it especially suitable for high-protein, weight-conscious meals.

Best Easy Kung Pao Shrimp Recipe

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