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Overhead bowl of kung pao shrimp with dried red chilies, peanuts, and scallions on a dark slate surface

Kung Pao Shrimp

A fast, high-protein take on the Sichuan classic. Tender shrimp tossed with dried chilies, roasted peanuts, and a sweet, sour, lightly numbing sauce. 40g protein per serving, ready in under 30 minutes.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Calories: 370
Ingredients Method

Ingredients
  

  • 1.5 lb large raw shrimp, peeled and deveined about 680g, 16/20 or 21/25 count
  • 1 tbsp Shaoxing wine for the shrimp
  • 1 tsp cornstarch for the shrimp
  • 2 tbsp neutral oil such as canola or peanut oil
  • 8 dried red chilies, halved seeds shaken out for less heat
  • 1 tsp Sichuan peppercorns optional, lightly crushed
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 stalks celery, diced optional, for crunch
  • 4 scallions, cut into 1-inch pieces
  • 0.5 cup roasted unsalted peanuts about 70g
  • 2 tbsp low-sodium soy sauce for the sauce
  • 1 tbsp Chinese black vinegar (Chinkiang) for the sauce
  • 1 tbsp Shaoxing wine for the sauce
  • 2 tsp sugar for the sauce
  • 1 tsp cornstarch for the sauce
  • 1 tsp toasted sesame oil for the sauce
  • 2 tbsp water or chicken stock for the sauce

Method
 

  1. Pat the shrimp very dry, then toss with 1 tbsp Shaoxing wine and 1 tsp cornstarch. Let it sit while you prep everything else.
  2. Mix the sauce in a small bowl: soy sauce, black vinegar, Shaoxing wine, sugar, cornstarch, sesame oil, and water or stock. Stir until the cornstarch dissolves.
  3. Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tbsp oil, then the shrimp in a single layer. Sear about 1 minute per side until just pink, then remove to a plate. They will finish cooking later, so do not overdo it.
  4. Add the remaining 1 tbsp oil to the pan. Drop in the dried chilies and Sichuan peppercorns and fry for 10 to 15 seconds until fragrant, watching so the chilies do not burn.
  5. Add the garlic, ginger, and celery. Stir fry for 1 minute, then add the scallions and peanuts and toss for 30 seconds.
  6. Return the shrimp to the pan. Give the sauce a quick stir, pour it in, and toss for about 1 minute until the sauce thickens and glazes everything. Serve right away over rice.