Kung Pao Shrimp

Kung Pao Shrimp Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.


4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 485
Caloriesfromfat 28 %
Fat 15 g
Satfat 1.7 g
Monofat 7 g
Polyfat 4.7 g
Protein 29.9 g
Carbohydrate 54.8 g
Fiber 3.4 g
Cholesterol 172 mg
Iron 57 mg
Sodium 603 mg
Calcium 77 mg


1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons water
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
3/4 teaspoon cornstarch
1/2 teaspoon dark sesame oil
Remaining ingredients:
2 tablespoons canola oil
1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 to 4 small dried hot red chiles, broken in half and seeded
1/4 cup chopped unsalted, dry-roasted peanuts
3 cups hot cooked short-grain rice


1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.

2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).

3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.

Linda Lau Anusasananan,

Cooking Light

September 2008
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