Go Back
–+ servings
wok cooked kung pao shrimp with carrots, zucchini and peanuts

Wok Seared Kung Pao Shrimp on the Kamado Joe

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Lunch, Main
Cuisine: Asian, Chinese, Wok
Keyword: 5 Spice, Chili Flakes, Kamado Joe, Kung, Kung Pao, Pao, Peanuts, Seared, Shrimp, Spicy, Wok, Wok Hei
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Spice level can be adjusted by adding or removing the chili flakes.
Dry chili pods can be substituted for chili flakes.
Vegetables can be changed as you would like as well.
Pin Recipe Share on Facebook
Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!

Recipe Multiplier

Wok Searing Shrimp

  • 2 tbsp Vegetable Oil
  • 15 ea Shrimp size 18-20 (thawed and dried)

Assembling the Sauce

  • 1 tsp Vegetable Oil
  • 2 tsp Garlic minced
  • 1 tsp Chili Flakes
  • ½ cup Zucchini diced or sliced
  • ½ cup Carrots sliced
  • 2 oz 4 oz Kung Pao Sauce (click for recipe)
  • 2 tbsp Scallions sliced
  • ¼ cup Peanuts (unsalted or salted rinsed)
  • 1 tsp Sesame Oil
  • Cornstarch Slurry to thicken as needed

Instructions

Searing the Shrimp

  • Heat the wok or saute pan and add the oil.
    Dry the shrimp with paper towel to remove excess moisture.
    Once the oil is heated add the dried shrimp to the wok or pan.
  • Sear the shrimp on both sides. Once the shrimp begin to change color and begin to curl, flip the shrimp.
    Cook on the second side for about a minute more. Do not overcook. Shrimp will continue to cook in the sauce.

Building the Sauce

  • Cleanout the wok or pan after searing the shrimp.
  • Over a medium-high heat, add the teaspoon of oil allow to heat up.
  • Add the garlic and chili flakes and saute to allow the oils to release. Avoid burning the garlic and chili flakes.
  • Add the vegetables to the wok or pan and saute to allow them to begin cooking.
  • Add the Kung Pao sauce to the pan and bring to a boil.
    Allowing the sauce to boil caramelizes the sugars in the sauce.
    If cooking on a stove be careful not to reduce the sauce too much, this will make the dish saltier.
  • Once the sauce boils, add the shrimp back to the wok or saute pan.
  • Toss to coat the shrimp.
  • Add the peanuts and scallions. Toss to coat again.
  • Drizzle the sesame oil around the wok or pan to allow it to distribute. Toss again to combine the flavors.
  • Thicken with a cornstarch slurry to the thickness you would like.