Kung Pao Shrimp

Submitted by: admin on April 2, 2020

Serves 4


3⁄4 cup low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons Chinese black vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1-1⁄2 teaspoons cornstarch
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
1 tablespoon dry sherry or Chinese rice cooking wine
2 teaspoons soy sauce
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 tablespoons vegetable oil
1⁄2 cup dry-roasted peanuts
6 small whole dried red chiles (each about 2 inches long)
1 red bell pepper, stemmed, seeded, and cut into 1⁄2-inch pieces
3 scallions, sliced thin


  1. FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
  2. FOR THE SHRIMP: Toss shrimp with sherry and soy sauce in medium bowl and let marinate 10 minutes. Meanwhile, mix garlic, ginger, and 1 tablespoon oil in small bowl. Combine peanuts and chiles in second small bowl and set aside.
  3. Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add shrimp and cook, stirring about every 10 seconds, until barely opaque, 30 to 40 seconds. Add peanuts and chiles and continue to cook until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer. Transfer mixture to bowl and set aside.
  4. Add remaining 1 tablespoon oil to skillet and return to high heat until just smoking. Add bell pepper and cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of skillet, add garlic mixture, and cook, mashing into pan, until fragrant, 10 to 15 seconds. Stir mixture into peppers until combined.
  5. Stir sauce to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles. Cook, stirring and scraping up any browned bits, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve immediately.


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