Szechuan Kung Pao Shrimp
A bold and spicy Sichuan dish featuring tender shrimp tossed in a fiery sauce with peanuts, dried chilies, and toasted Sichuan peppercorns. This chinese-inspired seafood ready in about 25 minutes pairs shrimp (large, peeled and deveined), soy sauce, rice wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb shrimp (large, peeled and deveined)
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp Sichuan peppercorns (toasted, crushed)
- 10 pieces dried red chilies (slit)
- 1/2 cup peanuts (roasted, chopped)
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 2 tbsp vegetable oil
Instructions
- Step 1: In a large bowl, combine 3 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp toasted and crushed Sichuan peppercorns, and 1/2 cup roasted and chopped peanuts. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 10 slit dried red chilies and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 3: Add 1 tbsp grated ginger and cook for another 30 seconds. Reduce heat to medium-high and add 1 lb large shrimp. Cook for 2-3 minutes until the shrimp turn pink and opaque.
- Step 4: Pour in the prepared sauce and stir well to coat the shrimp. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Step 5: Add 1/2 cup roasted peanuts and stir to combine. Cook for another 1-2 minutes until the peanuts are heated through. Serve immediately, garnished with additional Sichuan peppercorns if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Szechuan Kung Pao Shrimp take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Szechuan Kung Pao Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Szechuan Kung Pao Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Szechuan Kung Pao Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Szechuan Kung Pao Shrimp?
Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
