• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Shrimp Kung Pao

[heart_this] · Jun 5, 2008 · 66 Comments

Shrimp Kung Pao

I had been seeing a lot a great looking Kung Pao recipes (such as here or here ) and I just had to try making it. I liked the fact that the recipes called for sichuan peppercorns which I had recently acquired in Chinatown and I had been interested in using again. Chinese black vinegar is another ingredient that I had been wanting to try using. I was also interested in trying a dish that included whole dried chilies. Given my current obsession with prawns I decided to do a shrimp kung pao. Everything about the kung pao dish sounded really tasty!
Though the list of ingredients is a bit long, if you prepare everything before you start cooking and have it on hand it is pretty easy to make. The shrimp kung pao turned out great! It was one of the tastiest meals that I have had in a while. I really enjoy the fragrance of the toasting sichuan peppercorns and chilies. Up till now I had ground the sichuan peppercorns before adding them to the dish and this recipe called for them to be used whole. The fact that the recipe also contains peanuts made me want to chew each bite well to enjoy the peanuts. That meant that I also got to chew most of the whole sichuan peppercorns and fully enjoy their mouth numbing effect. The sichuan peppercorn effect and the heat of the chilies was a really nice combination. I served the shrimp gong bao on rice the first night and I tried serving the leftovers on some whole wheat pasta. I am thinking that when I make this again I will try adding some vegetables.

Shrimp Kung Pao

Shrimp Kung Pao

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 4
ingredients
  • 1 pound shrimp (peeled and deveined)
  • 1 teaspoon corn starch
  • 1 teaspoon water
  • 2 teaspoons soy sauce (gluten free for gluten free)
  • 2 teaspoons Shao Xing rice wine
  • 1 tablespoon oil
  • 10 dried red chilies or to taste (cut in half)
  • 1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted
  • 5 green onions (sliced)
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon ginger (grated)
  • 1 teaspoon dark soy sauce (gluten free for gluten free)
  • 1 teaspoon light soy sauce (gluten free for gluten free)
  • 3 teaspoons Chinese black vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon chicken stock
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 handful roasted peanuts (roughly chopped)
directions
  1. Mix the shrimp, cornstarch, water, soy sauce, and rice wine in a plastic bag and let marinate for 10-20 minutes.
  2. Heat the oil in a pan.
  3. Add the red chilies and sichuan peppercorns and fry until fragrant, about a minute.
  4. Add the shrimp and saute for a minute.
  5. Add the white part of the green onions, garlic and ginger.
  6. Add the soy sauce, vinegar, sesame oil, chicken stock, sugar and corn starch and cook until the shrimp is cooked and the sauce thickens, a couple of minutes.
  7. Serve garnished with the peanuts and the green part of the green onions.
Note: If you are new to Sichuan peppercorns you might want to start with 1 teaspoon and build up to the full tablespoon that I go with.
Similar Recipes:
Kung Pao Chicken
Dan Dan Mian
Mapo Tofu
Pad Thai
Mapo Tofu

Chinese, Food, Gluten-free, Low-carb, Main Course, One-Pan, One-Pot, Pasta, Recipe, Seafood, Shrimp

eCookbook Bundle Cover

Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. diva says

    June 5, 2008 at 11:02 pm

    that looks awesome! i’m loving the roasted peanuts.

    Reply
  2. Erika says

    June 5, 2008 at 11:38 pm

    That looks so good! What is Black vinegar like? I have never heard of it.

    Reply
  3. Kevin says

    June 5, 2008 at 11:42 pm

    erika: I find that the Chinese black vinegar tastes a bit like worcestershire sauce.

    Reply
  4. Raquel says

    June 5, 2008 at 11:50 pm

    I love Kung Pao anything! This sounds very nice, Kevin.

    Reply
  5. Adam says

    June 5, 2008 at 11:50 pm

    Nice looking dish Kev. I like Kung Pao because it can have quite a kick to it. And thanks for checking out my site. I wish I could update as frequently as you.

    Reply
  6. Peter M says

    June 6, 2008 at 12:17 am

    Remarkable dish…it’s says, “Kung Pao” – in your face – eat me!

    Reply
  7. VeggieGirl says

    June 6, 2008 at 1:02 am

    Mmm, chilies!! They pack sooo much heat into dishes – love it.

    Reply
  8. Mrs Ergül says

    June 6, 2008 at 1:06 am

    Wow, so yummy looking! I might just make this tonight cuz I have all the ingredients except the black vinegar, I have rice vinegar and wine vinegar, do you think one of this can replace the black version?

    Reply
  9. Kevin says

    June 6, 2008 at 1:11 am

    Mrs Ergül: The rice vinegar should work.

    Reply
  10. noobcook says

    June 6, 2008 at 1:24 am

    shrimp kung pao!! Why have I, self-proclaimed #1 shrimp fan, not thought of this before! This is clever 😉

    Reply
  11. noble pig says

    June 6, 2008 at 1:39 am

    Wowzer, this is one beautiful dish…yahoo Kevin!

    Reply
  12. Gloria says

    June 6, 2008 at 2:21 am

    This look delicious Kevin and you know I love shrimp and prawns ar really tasty.I saw this Black vinegar Kevin!!! Is good to know that I may use for this. Gloria

    Reply
  13. Marie Louise says

    June 6, 2008 at 2:24 am

    Looks absolutely yummy. In fact, scrolling down your page is making me hungry – and I’ve already had dinner!

    Reply
  14. Jasi says

    June 6, 2008 at 2:31 am

    You’re just fabulous.

    I just found your blog and I want to try everything.

    Reply
  15. Cara says

    June 6, 2008 at 2:43 am

    wow, that is a lot of ingredients. It looks delicious though!

    Reply
  16. I Cook4Fun says

    June 6, 2008 at 2:43 am

    That is one good looking Kung Pao Shrimp. Better looking than the one from the take out place here.

    Reply
  17. Manggy says

    June 6, 2008 at 2:43 am

    Kung Pao is hands-down my favorite dish! You can check out my version, but I’m not sure if you’ll like it as it is sweet (with sugar and hoisin) and the peppercorns are ground up throughout the sauce. The way you served it is awesome!

    Reply
  18. Leslie says

    June 6, 2008 at 2:44 am

    mmmm.that looks super yummo

    Reply
  19. Elly says

    June 6, 2008 at 3:00 am

    Kevin, this is the most gorgeous thing I have seen in my Reader in a while 🙂 I LOVE kung pao and this looks incredibly flavorful.

    Reply
  20. Kelly Mahoney says

    June 6, 2008 at 3:01 am

    That looks lovely, I’m going to have to get some dishes like that. They seem to really highlight the food.

    Reply
  21. Marc @ NoRecipes says

    June 6, 2008 at 3:26 am

    Looks way better than the rubbish they call Kung Pao Shrimp at the “chinese” restaurants around here. This is going on my list to try.

    Reply
  22. Proud Italian Cook says

    June 6, 2008 at 3:39 am

    I love everything about this Kevin, the hotter the better! That second picture is amazing!

    Reply
  23. magpie says

    June 6, 2008 at 4:24 am

    OOo I’ve been looking for a good King Pao recipe – I’ll use this one!

    Reply
  24. christine says

    June 6, 2008 at 4:34 am

    Great looking dish! Your kung pao shrimp puts our takeout version to shame, really.

    Reply
  25. renaedujour says

    June 6, 2008 at 5:01 am

    Wow. That looks really good. You must have had some tasty left overs.

    Reply
  26. Bridgett says

    June 6, 2008 at 5:22 am

    This dish looks not only mouthwatering, but the colors as well are gorgeous. The long list of ingredients must be worth it.

    Reply
  27. Jan says

    June 6, 2008 at 5:28 am

    This is my first visit to your blog, Kevin, and I have to say that kung Pao looks fab.

    My husband is a kung pao fiend so I’m sure he would love this

    Reply
  28. cakebrain says

    June 6, 2008 at 6:00 am

    hee hee I’m Asian and have never ordered Kung Pao anything. I have often made a somewhat similar dish at home with chicken, cashews and whole dried chili peppers. The sauce I make does use vinegar too. I’m wondering if what I’ve been making at home is a kung pao dish but I didn’t know it. Now I’m thinking I should try adding sichuan peppercorns in there.

    Reply
  29. Kitt says

    June 6, 2008 at 6:16 am

    Wow, that’s ambitious! Kung pao is usually what I order when trying a new Chinese place. If they can do good kung pao, I figure the rest of them menu is going to be good, too. It’s hard to get right. Yours looks delish!

    I’ll be back. 😉

    Reply
  30. Mochachocolata Rita says

    June 6, 2008 at 6:36 am

    yumma yumma yumma…i love anything kung pao 😉

    Reply
  31. carine says

    June 6, 2008 at 7:51 am

    wow! for someone whose meals were ‘boring’ until not too long ago you’ve certainly turned things around! your food looks amazing – beatiful photography too. i’ve spotted more than one recipe i’ll be trying out! i’ll defintely be checking in again. thanks for your comment on mine x

    Reply
  32. Anonymous says

    June 6, 2008 at 8:24 am

    This looks super delicious! I have to try this one out.

    Reply
  33. Grace says

    June 6, 2008 at 9:54 am

    kung pao is fun to say, and even more fun to eat! great recipe!

    Reply
  34. Jan says

    June 6, 2008 at 10:14 am

    Kevin that looks sooooo good!
    Your photos are making me want to eat that now!

    Reply
  35. Kim says

    June 6, 2008 at 11:49 am

    Kevin it looks fabulous! I love Kung Pao and haven’t had some in ages. Thanks for a great recipe.

    Reply
  36. Happy cook says

    June 6, 2008 at 11:51 am

    Oh yes I have bookmarked this recipe.
    It looks so delicious. I have had t with chicken, but never with scampis.
    With 10 dry chillies that is surley going to be a hit in my place.

    Reply
  37. canarygirl says

    June 6, 2008 at 12:54 pm

    OMG YUM! The shrimp take this to a whole ‘nuther level, Kevin. Thanks for the mention, too! 🙂

    Reply
  38. LyB says

    June 6, 2008 at 1:05 pm

    Man, that sounds like one spicy dish! It looks wonderful Kevin!

    Reply
  39. Astra Libris says

    June 6, 2008 at 1:28 pm

    Positively gorgeous!! Your plating and photographs are ingeniously inspired!

    Reply
  40. JennDZ - The Leftover Queen says

    June 6, 2008 at 2:01 pm

    it really looks beautiful Kevin. The colors are stunning and I love the two ways you served it.

    Reply
  41. Pearlsofeast says

    June 6, 2008 at 2:23 pm

    Fantastic recipe Kevin. We have it every time we go to a Chinese Restaurant.I also wanted to make this recipe.Kung pao with shirmps sounds better.

    Reply
  42. Parker says

    June 6, 2008 at 2:29 pm

    Great flavors in this dish. Looks nice.

    Reply
  43. Elle says

    June 6, 2008 at 2:53 pm

    Oh Kevin! I think you’ve outdone yourself. This looks absolutely incredible!

    Reply
  44. Ruth Daniels says

    June 6, 2008 at 4:02 pm

    That really does looke awesome. Will give it a go this weekend. Thanks for sharing.

    Reply
  45. Amy says

    June 6, 2008 at 4:23 pm

    Holy Crap! That looks amazing! Yum!

    Reply
  46. Maya says

    June 6, 2008 at 6:27 pm

    Ohmy, Kevin – you are something else! That looks amazing!

    Reply
  47. Cookie baker Lynn says

    June 6, 2008 at 6:40 pm

    Oh my gosh, that looks fabulous! I love kung pao chicken, but have never thought of trying it with shrimp. Brilliant! Please drop by my blog to pick up an award. 🙂

    Reply
  48. Diana Evans says

    June 6, 2008 at 8:17 pm

    holy Kevin….this looks amazing…your art in the kitchen blows my mind!!!

    hope you have a wonderful weekend cooking up yummy treats!!!

    Reply
  49. Half Baked says

    June 6, 2008 at 8:50 pm

    Beautiful! wish I had a plate of that Kung Pao right now:)

    Reply
  50. Deborah says

    June 6, 2008 at 9:11 pm

    I was actually just looking through a cookbook and ran across a recipe for Kung Pao Chicken that I made years ago and I’ve been craving it. The shrimp version sounds delicious!

    Reply
  51. Pam says

    June 7, 2008 at 12:21 am

    This recipe looks so good. I love the pictures.

    Reply
  52. Anonymous says

    June 7, 2008 at 2:21 am

    that dish looks delish! i love your food blog. most of the recipes you posted are the kinds i’ve been wanting to whip up (i’m a food blogger newbie). plus seeing all these asian dishes made by you puts me to shame…i’m asian and i can’t cook asian food as good as yours. haha. kudos!!

    Reply
  53. Donna says

    June 7, 2008 at 2:23 am

    the last comment was mine…i accidently put my comment on anonymous. 🙂

    Reply
  54. Anonymous says

    June 7, 2008 at 2:25 am

    I never would have thought to use shrimp in a kung pao dish. Great idea! Photo looks great, by the way.

    Reply
  55. Helene says

    June 7, 2008 at 5:28 am

    This is what I should have for dinner because it looks terrific. You get better and better every day.

    Reply
  56. chriesi says

    June 7, 2008 at 12:52 pm

    MMm I adore Kung Pao! I am going to try this. Yummy.

    Reply
  57. Bobby says

    June 7, 2008 at 4:52 pm

    Kevin,

    this is awesome. Infact, I want some right now. Looks like one of these days I will have to do a kung pao recipe. Thanks for the inspiration!

    Reply
  58. Lori says

    June 7, 2008 at 11:51 pm

    Wow that kung pao looks amazingly good! I just want to scoop my fork into it right now.

    Reply
  59. Lori says

    June 7, 2008 at 11:54 pm

    You need to enter this dish in Equal Opportnity’s Kitchen- event!

    Reply
  60. HoneyB says

    June 8, 2008 at 7:40 am

    Yup, I’m up because I can’t sleep, and what do I do? I look at all your delicious food and now I want to EAT. LOL. Great looking photos!

    Reply
  61. Rosie says

    June 9, 2008 at 1:41 pm

    WOW oh WOW this is an awesome dish – so bookmarked Kevin!!

    Rosie x

    Reply
  62. Jaime says

    June 30, 2008 at 3:53 am

    this looks even better than what you’d get at a chinese restaurant!

    Reply
  63. Anonymous says

    July 31, 2008 at 12:36 am

    i am having a hard time concentrating just looking at those juicy shrimps with the dried chillies… love it!

    Reply
  64. Shohag B. says

    January 21, 2012 at 8:17 am

    Yummmmmmmmmmmy !looks delicious ! is it Chinese food?

    Reply
  65. Blogiposa says

    April 15, 2012 at 1:14 am

    Just finished eating the Kung Pao Shrimp made from your recipe. While tasty found the whole bits of peppercorns a bit overwhelming. Is the recipe correct with 1 tablespoon of the peppercorns because you only see a few scattered about in your photos?

    Reply
  66. Kevin says

    April 19, 2012 at 10:00 am

    Blogiposa: Yes, that is right but you can reduce the amount if you prefer. You can also grind them in a mortar and pestle first.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2022 – FREE eCookbook

The Best of Closet Cooking 2020 Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2022, Closet Cooking Ltd. All Rights Reserved.