Szechuan Kung Pao Shrimp

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

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

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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.