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Kung Pao Shrimp

User Rating 4.5 Star Rating (4 Reviews)


Kung Pao Shrimp
Gnawme/Flickr/CC BY-ND 2.0
Serves 4

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes


  • 1 pound shrimp
  • 1 egg white
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 3 tablespoons chicken broth
  • 2 teaspoons red wine vinegar or rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon granulated sugar
  • 1 1/2 cups oil, or as needed
  • 6 to 8 small red chilies, or 2 teaspoons chile paste
  • 1 teaspoon minced ginger
  • 1/2 cup cashews


Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.

Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.
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User Reviews

Reviews for this section have been closed.

 4 out of 5
Kung Pao Shrimp, Member kellylmccarty

This is a great shrimp dish with a little spark from the garden fresh kung pao peppers I used. Served over brown rice was just right!!

12 out of 13 people found this helpful.

See all 4 reviews

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