Szechuan Kung Pao Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 10 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

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