Kung Pao Shrimp

Kung Pao Shrimp

A quick and easy Kung Pao Shrimp stir fry with tender shrimp, zucchini, peanuts, and a savory-spicy sauce.

Succulent shrimp, crunchy zucchini, and roasted peanuts tossed in a spicy, savory Kung Pao sauce. Ready in under 30 minutes.

prep time

prep time

15 min.

cook time

cook time

15 min.

serving

serving

4 servings

Tags: Shrimp Chinese Stir Fry Spicy

Instructions

Prep Ingredients

Mince 4 cloves garlic and 5 slices ginger.

Cut green onion stems into 1/2-inch sections.

Slice zucchini into bite-sized pieces.

Prepare dried whole chili peppers (optional for presentation).

Measure roasted peanuts.

Ingredients for this step

  • 4 cloves garlic
  • 5 slices ginger
  • 3 stalks green onion stems
  • 238 g zucchini
  • 10 pcs dried whole chili pepper
  • 0.5 cup roasted peanuts

Marinate Shrimp

Rinse shrimp under cold water and pat dry.

Season with salt, dark soy sauce, white pepper powder, and cornstarch.

Mix evenly, then add sesame oil.

Ingredients for this step

  • 483 g shrimp
  • 0.125 tsp salt
  • 0.25 tsp dark soy sauce
  • 0.125 tsp white pepper powder
  • 2 tsp cornstarch
  • 1 tsp sesame oil

Prepare Cornstarch Slurry

Mix cornstarch and water until dissolved.

Ingredients for this step

  • 1 tsp cornstarch
  • 0.5 cup water

Stir Fry Zucchini

Heat oil in a pan over medium-high heat.

Add zucchini with a pinch of salt and sugar.

Stir fry for about 30 seconds.

Remove zucchini to avoid overcooking.

Ingredients for this step

  • 238 g zucchini
  • 0.125 tsp salt
  • 0.0625 tsp sugar

Pan Fry Shrimp

Add oil to pan if needed.

Spread shrimp and pan fry until golden on both sides.

Remove shrimp from the pan.

Ingredients for this step

  • 483 g shrimp

Cook Sauce

Add garlic, ginger, and green onion to the pan. Sauté 30 seconds.

Add dried whole chili peppers and chili flakes. Sauté briefly.

Return shrimp to the pan, add paprika and toss evenly.

Add rice wine and let alcohol evaporate.

Season with soy sauce, dark soy sauce, sugar, and black rice vinegar.

Add cornstarch slurry (stir before pouring) and let sauce thicken.

Ingredients for this step

  • 4 cloves garlic
  • 5 slices ginger
  • 3 stalks green onion stems
  • 10 pcs dried whole chili pepper
  • 1 tsp chili flakes
  • 483 g shrimp
  • 0.5 tsp paprika
  • 1 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 tsp dark soy sauce
  • 1.5 tsp sugar
  • 1 tbsp black rice vinegar
  • 1 tsp cornstarch (slurry)
  • 0.5 cup water (slurry)

Final Step

Add zucchini back to the pan.

Add roasted peanuts and white pepper powder.

Toss everything evenly and serve hot.

Ingredients for this step

  • 238 g zucchini
  • 0.5 cup roasted peanuts
  • 0.25 tsp white pepper powder

Ingredients

Vegetables & Aromatics
  • 238 g zucchini, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 5 slices ginger, minced
  • 3 stalks green onion stems, cut into 1/2-inch sections
  • 10 pcs dried whole chili pepper
  • 1 tsp chili flakes
Shrimp & Marinade
  • 483 g peeled shrimp
  • 0.125 tsp salt
  • 0.25 tsp dark soy sauce
  • 0.125 tsp white pepper powder
  • 2 tsp cornstarch
  • 1 tsp sesame oil
Sauce & Seasonings
  • 0.5 tsp paprika
  • 1 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 tsp dark soy sauce
  • 1.5 tsp sugar
  • 1 tbsp black rice vinegar
  • 0.25 tsp white pepper powder
Cornstarch Slurry
  • 0.5 cup water
  • 1 tsp cornstarch
Garnish
  • 0.5 cup roasted peanuts