Kung Pao Shrimp with Roasted Peanuts
Plump, juicy shrimp flash-fired in a wok with toasted peanuts, dried chilies, and Sichuan peppercorns in a sweet-sour-spicy sauce that hits every flavor note at once. This ocean-going twist on the Sichuan classic cooks in minutes and delivers a spectacular balance of heat, crunch, and brininess.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled and deveined
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
+ 14 more ingredients
Instructions
Toss the shrimp with Shaoxing wine, cornstarch, and salt. Set aside for 10 minutes while you prep everything else.
Whisk together soy sauce, black vinegar, sugar, and sesame oil in a small bowl. Set this sauce mixture aside.
Heat 2 tablespoons of vegetable oil in a wok over high heat until smoking. Add the shrimp in a single layer and sear for 1 minute per side until pink and just curled. Remove immediately to a plate. The shrimp should be slightly undercooked as they will finish in the sauce.
Add the remaining tablespoon of oil to the wok over medium-high heat. Add the dried chilies and Sichuan peppercorns, stirring for 30 seconds until the chilies darken and the oil is fragrant. Watch carefully to avoid burning.
Add garlic and ginger, stir for 15 seconds. Add the diced bell pepper and celery, stir-fry for 2 minutes until crisp-tender.
Pour in the sauce mixture and bring to a quick boil. Stir the cornstarch slurry and add it to the wok, stirring until the sauce thickens.
Return the shrimp to the wok along with the peanuts and scallion pieces. Toss everything together for 30 seconds until the shrimp are coated and heated through.
Serve immediately over steamed jasmine rice or alongside lo mein noodles.
Nutrition Estimate
Per serving • Estimated by Blinner AI