Skip to main content
Epicurious
Cookbooks

Kungpao Shrimp

5.0

(1)

Kung pao shrimp with cashews in a bowl.
Photo by Yudi Ela Echevarria

A classic flavor profile in Sichuan cuisine, kungpao is characterized by a balance of spicy, savory, sour, and sweet tastes. The make-ahead sauce is versatile and can be applied to many canvases, most famously on chicken. I’ve made everything from kungpao eel to venison to tofu, but the version I frequently make is shrimp, since it comes together quickly. Take caution when you fry the dried chiles. Depending on how hot your chiles are, the room and your lungs might fill with smoke, so try not to take any deep breaths and definitely turn on the exhaust fan and open the windows.

This recipe was excerpted from ‘The Book of Sichuan Chili Crisp' by Jing Gao. Buy the full book on Amazon.

What you’ll need

Recipe information

  • Yield

    Serves 4

Ingredients

For the Kungpao Sauce

2 Tbsp. granulated sugar
2 Tbsp. chicken stock or water
2 tsp. Shaoxing wine
2 tsp. light soy sauce
1 tsp. dark soy sauce
2 Tbsp. black vinegar
1⁄2 tsp. cornstarch

For the shrimp

2 Tbsp. neutral oil
5 or 6 pieces dried chiles, cut into 1-inch segments
1 tsp. whole Sichuan pepper
1 Tbsp. minced ginger
1 Tbsp. minced garlic
3 scallions, white parts only, cut into 1⁄2-inch segments
2 celery stalks, cut into 1⁄2-inch segments
1 lb. shrimp, peeled, tails on
1⁄2 cup Kungpao Sauce
1⁄2 cup roasted cashews or peanuts
Microgreens or edible flowers for garnish (optional)
White rice for serving

Preparation

  1. Make the Kungpao Sauce

    Step 1

    In a small bowl, mix all sauce ingredients together until well-combined. Transfer to an airtight container and store in the refrigerator for up to 2 weeks. When ready to use, make sure to mix well again before cooking.

  2. Make the Kungpao Shrimp

    Step 2

    In a wok or frying pan over high heat, add the oil and heat until smoking. Add the chiles and Sichuan pepper and fry quickly so they don’t burn, 10 to 20 seconds. Add the ginger, garlic, and scallions and fry until fragrant. Add the celery and shrimp and flash-fry for about 3 minutes, until the shrimp start to turn pink.

    Step 3

    Pour in the sauce, stirring to make sure it coats all the ingredients evenly for 1 minute. The sauce will thicken as soon as it hits the heat, so move quickly here. Stir in the cashews at the very end before transferring to a serving platter.

    Step 4

    Garnish with the microgreens (if using) and serve immediately with rice.

The Book of Sichuan Chili Crisp-COVER.jpg
Reprinted with permission from The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen by Jing Gao, copyright © 2023. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book on Amazon or Penguin Random House.
TagsCookbooksMainDinnerShrimpShellfishSeafoodStir-FryChileVegetableSichuaneseChineseEast AsianAsianSichuan PeppercornHerbs & SpicesGingerWokQuick

See Related Recipes and Cooking Tips

Read More
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Spicy Cumin Tofu
In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.
Peruvian-Style Tofu With Creamy Cilantro Sauce
The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.
Thai-Style Fish Curry
Low effort, big flavor, and ready in under an hour.
Cioppino Seafood Stew With Shrimp and Clams
A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.
Tofu Breakfast Burritos
Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.