Kung Pao Shrimp (Gong Bao Xia Ren — 宫保虾仁) is a delicious twist on the famous Sichuan classic, Kung Pao Chicken. This version uses tender shrimp stir-fried with crunchy peanuts, dried chilies, and a sweet-spicy-tangy sauce that packs incredible flavor in every bite. It’s a restaurant favorite — but it’s surprisingly easy to make at home in under 30 minutes.

📝 Dish Name

Kung Pao Shrimp (Gong Bao Xia Ren — 宫保虾仁)

🕒 Time Required

Prep Time: 15 minutes

Cooking Time: 15 minutes

Serves: 3–4 people

🦐 Ingredients

For the Shrimp:

Large shrimp (peeled and deveined) – 500 g

Salt – ½ tsp

White pepper – ½ tsp

Shaoxing wine – 1 tbsp

Cornstarch – 1 tbsp

Oil – 1 tbsp (for frying)

For the Kung Pao Sauce:

Light soy sauce – 2 tbsp

Dark soy sauce – 1 tbsp

Black vinegar (or rice vinegar) – 1 tbsp

Sugar – 2 tbsp

Hoisin sauce – 1 tbsp (optional for extra depth)

Cornstarch slurry – 1 tsp cornstarch + 2 tsp water

For Stir-Fry:

Dried red chilies – 8–10 (cut into halves)

Sichuan peppercorns – 1 tsp (optional but authentic)

Garlic – 3 cloves (chopped)

Ginger – 1 tbsp (chopped)

Green onions – 2 (chopped)

Roasted peanuts – ½ cup

👨‍🍳 How to Make Kung Pao Shrimp

1. Marinate the Shrimp

In a bowl, mix shrimp with salt, white pepper, Shaoxing wine, and cornstarch.

Let it marinate for 10–15 minutes to enhance flavor and keep the shrimp tender.

2. Make the Sauce

In a small bowl, combine light soy sauce, dark soy sauce, vinegar, sugar, and hoisin sauce.

Stir in cornstarch slurry and set aside.

3. Stir-Fry the Shrimp

Heat oil in a wok over medium-high heat.

Add shrimp and stir-fry for 1–2 minutes until they just turn pink.

Remove and set aside (they’ll cook more later).

4. Cook the Aromatics

In the same wok, add a little more oil if needed.

Add dried red chilies and Sichuan peppercorns. Stir-fry until fragrant (be careful not to burn them).

Add garlic and ginger, stir quickly.

5. Combine Everything

Return the shrimp to the wok.

Pour in the prepared sauce and stir-fry for 1–2 minutes until the sauce thickens and coats the shrimp.

Add green onions and roasted peanuts. Toss well to mix evenly.

🥢 Serving Suggestions

Serve hot with steamed jasmine rice or fried rice.

Great as a main dish for lunch or dinner.

Can be paired with stir-fried vegetables for a balanced meal.

🧡 Pro Tips

Don’t overcook the shrimp — they should be just tender and juicy.

Adjust the number of chilies to control the heat level.

Add cashews instead of peanuts for a variation in texture.

A touch of Sichuan peppercorn gives the dish its authentic numbing-spicy flavor.

✨ Kung Pao Shrimp (Gong Bao Xia Ren) is a perfect blend of sweet, spicy, and savory flavors — a quick and flavorful stir-fry that turns an ordinary dinner into something special. With its glossy sauce and crunch from peanuts, this dish is a crowd-pleaser every time!