Kung Pao Shrimp
宫保虾球
The seafood cousin of Kung Pao Chicken — plump shrimp wok-tossed with peanuts, dried chilies, and that signature sweet-spicy-numbing sauce.
📋 Ingredients
What Is Kung Pao Shrimp?
💡 Ingredient Notes: Kung Pao Shrimp (宫保虾球, gōng bǎo xiā qiú) is the seafood version of the famous Kung Pao Chicken — plump shrimp stir-fried with roasted peanuts, dried red chilies, and Sichuan peppercorns in a sweet, sour, and mildly spicy sauce. The 'shrimp balls' (虾球) refers to shrimp that curl into round shapes when cooked. This dish has all the iconic Kung Pao flavor — that addictive combination of málà (numbing-spicy), sweet, sour, and savory — but cooks in half the time of the chicken version. A weeknight favorite in China.
Ingredients You'll Need
For the Shrimp
- 400g (¾ lb) large shrimp, peeled and deveined
- 1 egg white
- 1 tsp cornstarch
- ½ tsp salt
- Pinch of white pepper
For the Sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
- 2 tbsp water
For the Stir-Fry
- 8-10 dried red chilies, cut into 2cm pieces (seeds removed for less heat)
- 1 tbsp Sichuan peppercorns
- ½ cup roasted peanuts (unsalted)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 scallions, cut into 2cm pieces
- 3 tbsp cooking oil
📝 Instructions
Marinate the shrimp
Toss the shrimp with egg white, cornstarch, salt, and white pepper. The egg white-cornstarch coating keeps the shrimp tender and silky. Let sit for 10 minutes.
Mix the sauce
Combine black vinegar, both soy sauces, sugar, cornstarch, sesame oil, and water. Stir until sugar dissolves. Set aside.
Toast the aromatics
Heat 2 tablespoons oil in a wok over low heat. Add the dried chilies and Sichuan peppercorns. Fry gently for 30-60 seconds until the chilies darken and smell incredibly fragrant — this releases the málà oils. Don't burn them or they become bitter. Remove from the wok with a slotted spoon and set aside.
Sear the shrimp
Crank the heat to high. Add 1 more tablespoon oil. Add the marinated shrimp in a single layer. Sear for 30 seconds without stirring, then stir-fry until just pink and curled (about 1-2 minutes total — don't overcook). Remove and set aside.
Combine everything
Return the wok to high heat. Add the garlic and ginger, stir 10 seconds. Return the shrimp, toasted chilies and peppercorns, peanuts, and scallions. Give the sauce a stir and pour it in. Stir-fry vigorously for 30-60 seconds — the sauce will thicken and glossy-coat everything.
Serve
Transfer to a plate and serve immediately with steamed rice. The peanuts should still be crunchy.
💡 Pro Tips
- 💡💡 Toast the chilies and Sichuan pepper over LOW heat. High heat burns them and makes them bitter. You want to gently release the aromatic oils.
- 💡💡 Don't overcook the shrimp. They cook in 1-2 minutes — pull them when they're just pink and curled. Overcooked shrimp become rubbery.
- 💡💡 Add the peanuts at the very end so they stay crunchy. If added too early, they absorb moisture and soften.
- 💡💡 Use roasted peanuts, not raw. If you only have raw, toast them in a dry pan first until golden.
📊 Nutrition Facts
❓ Frequently Asked Questions
How spicy is this? Medium spicy with a numbing kick. The dried chilies provide heat, the Sichuan peppercorns the numbing sensation (málà). To reduce heat, use fewer chilies and remove all seeds. To increase, leave the seeds in.
Can I use chicken instead of shrimp? Yes — this is essentially Kung Pao Chicken. Use 400g diced chicken thighs and adjust the cooking time to 3-4 minutes.
Can I substitute the peanuts? Cashews work well too. Toasted pine nuts are an elegant variation. Avoid soft nuts like walnuts — they don't have the right crunch.
