15-Minute Kung Pao Shrimp

By Sprig Originals ✓ · cooked up in Sprig

A weeknight version of the Sichuan classic that takes about as long as rice takes to steam. Dried chiles and Sichuan peppercorn bloom in hot oil, the sauce reduces to a glossy coat in under a minute, and the shrimp go in dead last so they stay plump and snappy instead of turning rubbery. Roasted peanuts and scallion whites go in at the end for crunch.

Ingredients

• 1 1/4 lb large shrimp (26/30), peeled and deveined, tails off
• 2 tsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1/4 tsp kosher salt

• 2 tbsp low-sodium soy sauce
• 1 tbsp Chinkiang black vinegar (or rice vinegar)
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 3 tbsp water or unsalted chicken broth

• 2 tbsp neutral oil, such as peanut or grapeseed
• 8 dried red chiles (Tianjin or chile de árbol), halved, seeds shaken out
• 1 tsp Sichuan peppercorns, lightly crushed
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, minced
• 1 red bell pepper, cut into 3/4-inch squares
• 4 scallions, whites cut into 1/2-inch pieces, greens thinly sliced
• 1/2 cup roasted unsalted peanuts
• Steamed jasmine rice, for serving

Instructions

1. Pat the shrimp very dry with paper towels, then toss in a bowl with the Shaoxing wine, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Set aside while you prep everything else — 5 minutes is plenty.
2. Whisk all the sauce ingredients together in a small bowl or measuring cup until the cornstarch fully dissolves. Keep it next to the stove; you'll pour it in fast.
3. Set out the chiles, Sichuan peppercorns, garlic, ginger, bell pepper, scallion whites, and peanuts in separate piles near the stove. Once the pan is hot there's no time to chop.
4. Heat a 12-inch carbon steel skillet, wok, or heavy nonstick skillet over medium-high until a drop of water skitters and evaporates in about 2 seconds. Add the oil and swirl to coat.
5. Add the dried chiles and Sichuan peppercorns and stir constantly for 20 to 30 seconds, just until the chiles darken a shade and smell toasty. Do not let them blacken — pull the pan off the heat for a few seconds if they're moving fast.
6. Add the garlic, ginger, bell pepper, and scallion whites. Stir-fry over medium-high for 1 1/2 to 2 minutes, until the peppers are blistered at the edges but still crisp.
7. Push the vegetables to the side, raise the heat to high, and add the shrimp in a single layer. Sear undisturbed for 45 seconds, then flip and cook 30 seconds more — they should be pink outside with a faint translucent center.
8. Give the sauce a final stir and pour it around the edge of the pan. Toss everything constantly for 45 to 60 seconds; the sauce will thicken and turn glossy, coating each shrimp, and the shrimp will finish cooking to just opaque.
9. Kill the heat, add the peanuts and most of the scallion greens, and toss twice. Serve immediately over steamed jasmine rice with the remaining scallion greens scattered on top.

Chef's tips

Nutrition (per serving, estimated)

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