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Kung Pao Shrimp

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“Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
  2. Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
  3. In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
  4. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

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