kung pao shrimp

Kung pao (gong bao) shrimp

1 March 2013

I love my mom. After a week away from the house, she does not for one second contemplate toast for dinner. She washes rice for the rice cooker, throws some frozen shrimp in a bowl of cold water, scavenges bits of onion, carrot and cabbage from the near-empty refrigerator. After a fragrant stir fry with garlic and dried chili peppers, a simple sauce made of soy sauce, vinegar and sugar, she serves up a tangy, spicy dish of kung pao shrimp, garnished with crunchy peanuts and feathery handfuls of cilantro freshly pulled from her garden.

When my mom cooks this dish with chicken, she marinates the chicken first for better flavor and, like restaurants do, flash-fries the meat in hot oil to seal in juiciness. With shrimp she skips both these steps, making kung pao shrimp the easy version I like to make.

It’s hard to find good shrimp these days. Shrimp farming has become a huge industry in Asia and Mexico, and crowded conditions result in overuse of antibiotics, pesticides and other chemicals used in processing. Wild-caught shrimp may taste better, but the environmental impact of indiscriminate ocean trawling is grim. Safest is shrimp from the United States, where regulations prohibit the carcinogenic chemicals used freely in foreign shrimp farms. Unfortunately the 2010 BP oil spill in the Gulf of Mexico contaminated a major source of domestic shrimp.

Unless you are buying locally-caught shrimp, it’s best to buy frozen (shrimp sold “fresh” is more likely just thawed frozen shrimp). My mom has good results buying shrimp from Mexico and Vietnam, but she’s stopped buying shrimp from Thailand because it tastes like chemicals instead of the sea.

Frozen shrimp is a great ingredient to keep on hand – it defrosts so much faster than chicken. A few minutes in cold water is all it takes. Then drain.

raw shrimp

You could leave the shrimp whole, but for stir fry it’s nice to have everything in bite-sized pieces. With really big shrimp like these (16-20 per pound), you can halve the shrimp lengthwise first. Otherwise just cut into bite-sized pieces.

bite sized shrimp

Vegetables, too, in bite-sized pieces that will cook quickly. Sweet peppers are great, but you can also use thin diagonal-cut carrots and celery, or small-diced zucchini. A bit of onion is good, or scallions or shallots.

prepped vegetables

Just before cooking, a little cornstarch coating for the shrimp helps seal in juices during cooking.

cornstarch coating

It takes a little more time to cook the shrimp and vegetables separately, but each one cooks very quickly, and this way everything gets cooked just right.

Hot oil is very important for cooking the shrimp. You’ll need less oil if you use a wok or small pan – enough oil to look like a low puddle, not just wet pavement. Like an iron wok, a cast iron pan holds heat very well. This is a small one.

cooking shrimp

Gray to pink only takes a minute or two with these small pieces. They’ll be coming back to the pan one more time, so better to undercook a bit than overcook.

cooked shrimp

Onion starts the vegetables.

saute onion

And the rest.

cooking vegetables

Now the fast finish: A little oil and heat to bring out the fragrance of garlic and dried hot peppers (break the peppers first for more heat). You can also use ginger if you have it – a slice to flavor the oil or minced for a stronger accent.

garlic and dried peppers

Pour in the sauce, just soy sauce, vinegar and a little sugar.

kung pao sauce

Right away everything goes back in. Shrimp.

shrimp in sauce

Vegetables.

shrimp and vegetables

During the week we were gone, the baby cilantro in my mom’s garden grew up. So she threw in a bunch at the end.

cilantro

And just like that – dinner’s ready.

kung pao shrimp

Mom likes to serve some peanuts as garnish and more on the side. They eventually get soggy in the dish, so adding them as needed keeps the crunchy effect.

serving kung pao shrimp

I thought the kids might get spoiled living with my mom this year. But really it’s me. Thanks, Mama.

kung pao shrimp

Kung Pao Shrimp
This is my mom’s fresh, simple recipe for kung pao shrimp. Shrimp defrosts faster than chicken and doesn’t need to marinate first.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons cornstarch
  • Cooking oil
  • 1/4 cup chopped onion
  • 1 1/4 cups vegetables, cut thin/small enough to cook quickly (eg diced green/red bell pepper or zucchini, thinly diagonal-sliced carrot or celery)
  • 1 clove garlic, chopped
  • 1 slice ginger, minced (optional)
  • 2 dried red chili peppers
  • 1/4 cup roasted peanuts, plus more for serving alongside
  • Cilantro, for garnish (optional)

Sauce ingredients

  • 2 tablespoons soy sauce (Kikkoman or dark)
  • 2 tablespoons white vinegar
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch

Directions

  1. Prepare vegetables and set aside.
  2. Cut shrimp into bite-sized pieces (for very large shrimp, it can help to cut the shrimp lengthwise in half first). Toss shrimp with cornstarch.
  3. Heat a wok or small skillet on high. Add low pool of cooking oil (like a low puddle, not just wet pavement) and add shrimp. Stir shrimp as it cooks quickly from gray to white-pink. Remove shrimp to bowl and set aside.
  4. Place pan back on heat. Add a bit more cooking oil to pan if necessary. Add onion and cook until translucent. Add other vegetables and cook briefly until crisp-tender. Remove vegetables to bowl.
  5. In a small bowl, mix soy sauce, vinegar and sugar.
  6. Place pan on heat again and add a bit more oil. Add garlic, ginger (optional) and hot pepper (break in half if you want a spicier dish); heat briefly until aromatic. Add sauce and stir. Add back vegetables and shrimp and stir to distribute sauce evenly. If sauce needs thickening, mix 1 teaspoon cornstarch with 2 teaspoons water and add to pan, stirring until sauce thickens.
  7. Remove to plate and top with roasted peanuts and cilantro, if using. Serve hot, with steamed rice.

Serves 2 hungry people or 4 as part of a multicourse meal.

Notes

  • If using chicken: marinate bite-size pieces in a tablespoon soy sauce and tablespoon sherry if you have it.
  • Good shrimp that tastes of the sea, not chemicals, is hard to find these days. US shrimp is best if you can find it. My mom recommends frozen shrimp from Mexico and Vietnam over Thailand.

Here’s the link to a printable version.

This work is licensed under a Creative Commons Attribution 4.0 International License.

{ 10 comments… read them below or add one }

KathieB 4 March 2013 at 10:51 am

Tried this and it was delicious!

Reply

cg 4 March 2013 at 4:46 pm

hi kathieb – you are doubly awesome, for trying the recipe and for sharing back. many thanks!

Reply

BK 18 March 2013 at 10:40 am

One of my favorite meals!

Reply

Marie Annette Fischer 24 March 2013 at 5:05 am

Lillian,
Loved the Kung Pao Shrimp. It was easy to make and sooooo delicious. I added more soy sauce as I used organic less salt kind. The next day, the leftovers were even more delicious. I have tasted your mother’s fried dumplings once, and they were delicious. Please tell her thank you and I would love more chinese recipies. Thank you Lillian, love your site.
Marie

Reply

cg 26 March 2013 at 10:49 pm

hi marie – i will share with my mom, thanks so much for letting us know it worked out for you! i love thinking of you cooking my mom’s recipe half a world away. =)

Reply

Kim Monsalve 15 April 2013 at 7:06 pm

This was amazing!! My kids loved it. Will need to double recipe at the very least next time. What kind of oil did you use?

Reply

cg 16 April 2013 at 9:15 am

hi kim – so glad you guys liked it! we use a lot of grapeseed oil these days for high heat, though my mom used to always used corn oil for chinese cooking because she likes the flavor. grapeseed has a high smoking point and great taste – can be hard to find good, reasonably priced grapeseed oil, though. costco carries it sometimes, but other times i order it on Amazon.

Reply

Lisa Yuen 18 May 2013 at 4:49 pm

Delicious! I made this tonight and we LOVED it! The only bad thing is that Kev and I ate the WHOLE thing by ourselves! Can you believe that!? 1/2 a pound of shrimp a person! Egads. Too delicious . . .

Reply

cg 21 May 2013 at 2:03 am

ha, good for you and kev – you guys need all the energy you can get. love that you loved the shrimp!

Reply

Lisa Yuen 19 June 2013 at 6:57 am

Thanks CG! Trying the chicken version for dinner tonight!

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