DinnerMain Course

Gong Bao Shrimp

Name: Gong Bao Shrimp
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: sichuan, chinese
Ingredients: 450 g shrimp peeled, deveined, tails on or off; 1 tbsp cornstarch; 1 tbsp soy sauce; 1 tbsp shaoxing wine; 3 clove garlic minced; 1 tbsp ginger grated; 6 pcs red chili dried, whole; 1 tsp sichuan peppercorns; 2 tbsp peanut oil; 0.5 cup roasted peanuts unsalted; 2 pcs green onion sliced; 2 tbsp soy sauce; 1.5 tbsp black vinegar; 1 tbsp sugar; 1 tbsp shaoxing wine; 1 tsp sesame oil; 2 tbsp chicken broth; 1 tsp cornstarch

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

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

70%Score

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

Storage

Store any leftover Gong Bao Shrimp in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat or in the microwave until warmed through.