Gong Bao Shrimp
Gong Bao Shrimp is a classic Szechuan dish featuring succulent shrimp, crunchy peanuts, and a vibrant sauce. This recipe balances sweet, savory, and spicy flavors for a delightful meal. It's relatively quick to prepare, making it perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 341 kcal
Allergen information: may contain crustaceans, fish, gluten, peanuts, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gshrimp, peeled, deveined, tails on or off
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 6 pcsred chili, dried, whole
- 1 tspsichuan peppercorns
- 2 tbsppeanut oil
- 0.5 cuproasted peanuts, unsalted
marinade
- 1 tbspcornstarch
- 1 tbspsoy sauce
- 1 tbspshaoxing wine
garnish
- 2 pcsgreen onion, sliced
sauce
- 2 tbspsoy sauce
- 1.5 tbspblack vinegar
- 1 tbspsugar
- 1 tbspshaoxing wine
- 1 tspsesame oil
- 2 tbspchicken broth
- 1 tspcornstarch
Equipment
wok · large skillet · mixing bowls · whisk
The method
Step by step
- 1
Pat the shrimp dry with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps the marinade adhere better and prevents steaming.
- 2
In a medium bowl, combine the shrimp with the marinade cornstarch, marinade soy sauce, and marinade shaoxing wine.
About 1 min
- 3
Toss to coat the shrimp evenly and set aside to marinate for at least 15 minutes.
About 15 min
Cook’s note: You can marinate for up to 30 minutes for more flavor.
- 4
While the shrimp marinates, prepare the sauce by whisking together the sauce soy sauce, black vinegar, sugar, sauce shaoxing wine, sesame oil, chicken broth, and sauce cornstarch in a small bowl.
About 3 min
Cook’s note: Whisk well to ensure the cornstarch dissolves completely.
- 5
Heat the peanut oil in a wok or large skillet over high heat until shimmering.
About 2 min
Cook’s note: Ensure the wok is very hot for a proper stir-fry.
- 6
Add the dried red chili and sichuan peppercorns to the hot oil and stir-fry for 15-20 seconds until fragrant.
Cook’s note: Be careful not to burn the chilies, as this will make them bitter.
- 7
Add the minced garlic and grated ginger, stir-frying for another 30 seconds until aromatic.
- 8
Add the marinated shrimp to the wok in a single layer and cook for 1-2 minutes per side until pink and almost cooked through.
About 4 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 9
Pour the prepared sauce over the shrimp and stir constantly until the sauce thickens and coats the shrimp, about 1 minute.
About 1 min
Cook’s note: The sauce will thicken quickly due to the cornstarch.
- 10
Stir in the roasted peanuts.
- 11
Remove from heat, garnish with sliced green onion, and serve immediately.
Cook’s note: Serve hot with steamed rice.
Per serving
Nutrition
- Calories
- 340.8kcal
- Protein
- 33.2g
- Carbs
- 12.1g
- Fat
- 18.4g
- Fibre
- 2.2g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Gong Bao Shrimp in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the microwave until warmed through.
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