Thai kung pao shrimp that tastes just like the real thing. Juicy, tender shrimp cooked in a sauce that is spicy, sweet, sour, and savory, with crunchy peanuts and pepper. The dish you need to make for dinner tonight is colorful, filling, and full of well-balanced heat. It can also be made gluten-free.
Kung pao chicken is one of the most popular dishes made with kung pao sauce, but I like kung pao shrimp when I want seafood cooked in a spicy sauce. My version of kung pao shrimp uses a rich kung pao sauce that I ate growing up. Chinkiang vinegar, soy sauce, sugar, chili pepper, and peppercorns are used to make it taste rich but well-balanced. I remember that the kung pao dish I ate in China only had peanuts and scallions on top of the protein. But I like to add pepper to my kung pao shrimp for color and texture.
With its addictive sweet, spicy and salty flavors contrasted by crunchy veggies and nuts, it’s easy to see why Kung Pao Shrimp has become a beloved Chinese takeout staple. But what exactly goes into making this mouthwatering stir fry? Let’s unpack the essential elements that give Kung Pao Shrimp its signature taste and texture.
As a Chinese food aficionado, Kung Pao Shrimp is one of my all-time favorite dishes on any menu. The combination of succulent shrimp, crisp vegetables, toasted nuts, and that spicy, gingery sauce is hard to resist! But there’s much more to this classic Sichuan recipe than meets the eye.
By exploring the key ingredients that make up a proper Kung Pao Shrimp, you’ll better appreciate each component’s role in creating a well-balanced and authentic stir fry. Read on for an inside look at what this flavorful dish is really made of.
The Main Star: Shrimp
It goes without saying that plump, tender shrimp are the undisputed star in any Kung Pao Shrimp. Fresh, large shrimp are typically used, often around 21-25 count per pound. Opt for wild caught shrimp when possible for the best texture and flavor.
Shrimp lend Kung Pao its soft succulent protein element. Their sweet brininess pairs perfectly with the other components. Ensure top quality by purchasing raw shell on shrimp and peeling/deveining them just before cooking.
Crispy Veggies for Crunch
While the shrimp may get top billing, the veggies in Kung Pao Shrimp play a crucial role too. Typically, you’ll find:
- Diced red bell peppers
- Slivered scallions
- Roughly chopped yellow onions
- Sliced water chestnuts
- Diced zucchini or celery (sometimes)
These hardy, crunchy vegetables provide texture contrast and fresh flavor. Red bell peppers are most common, adding a pop of color, subtle sweetness, and juicy bite.
Onions and scallions lend a savory, aromatic edge. Water chestnuts add refreshing crispness. Together, the veggie medley balances the shrimp and sauce.
Toasted Nuts for Decadence
What takes Kung Pao Shrimp from great to extraordinary are the crunchy toasted nuts. Peanuts, cashews and almonds are popular options.
Nuts provide these delicious textural elements
- Rich, meaty crunch
- Subtle nutty essence
- Toasty, roasted flavor
They also impart protein and healthy fats. Just a quarter cup of nuts amps up Kung Pao’s satisfaction factor tenfold.
Punchy Chili Peppers for Heat
No Kung Pao would be complete without spicy chili peppers. They supply the signature heat and zing.
The most common types used are:
- Small red chiles
- Dried chiles like chiles de arbol
- Sichuan peppercorns (for their unique lip-numbing quality)
Adjust the quantity and variety of chiles to control your preferred spice level. They infuse Kung Pao with addictive chili flavor to excite your palate.
Dynamic Sauce for Binding
What brings all the components of Kung Pao Shrimp together is the quick sauce. It has a rich umami flavor and glossy texture.
A typical Kung Pao sauce contains:
- Soy sauce
- Rice wine
- Chicken or vegetable stock
- Cornstarch
- Rice vinegar
- Toasted sesame oil
- Ginger
- Garlic
Once tossed with the stir-fry ingredients, the sauce coats each bite, unifying the dish. It also provides a wonderful savory-sweet flavor punch.
The Takeaway
With protein, crunchy vegetables, spice, and a dynamic sauce binding it all together, these ingredients form the framework of a perfect Kung Pao Shrimp.
Understanding what goes into this iconic stir fry allows you to truly appreciate the thoughtful balance and complexity behind the recipe. Next time you order takeout Kung Pao Shrimp, you’ll look at the dish in a whole new way!
One word about the peanut
Fried peanuts are often used in kung pao shrimp restaurants. To make them, you need to deep fry raw peanuts in oil until they are crispy. I found that to be very time consuming and it uses a lot of oil. I simply used store-bought roasted peanuts and the result was great.
Ingredients for making kung pao shrimp
My list of ingredients may seem a bit long, but trust me—the dish will taste so good and make you want more!