Hey there! I’m Greg from Felix & Greg, and today we’re gonna dive deep into one of the most common questions we get about Chinese cuisine – just how spicy is Kung Pao Shrimp? Let me break it down for you with everything I’ve learned from years of cooking this amazing dish.
The Real Deal About Kung Pao Shrimp’s Spiciness
Truth be told, traditional Kung Pao Shrimp packs quite a punch! We make ours with dried red chilies (either Mexican or Szechuan if you can find them), and let me tell ya – those little guys can really bring the heat But here’s the cool thing – you can totally control how spicy you want it
What Makes It Spicy?
The heat in Kung Pao Shrimp typically comes from:
- Dried red chilies
- Garlic chili paste (sambal)
- Fresh garlic
- Spicy oils released during cooking
How to Control the Heat Level
If you’re worried about the spiciness, here are some pro tips I’ve learned:
- Remove the Seeds: Take out the seeds from the dried chilies before cooking
- Reduce the Amount: Use fewer chilies than the recipe calls for
- Chili Paste Control: Add less sambal or skip it entirely
- Quick Cooking: Don’t let the chilies cook too long in the oil (this prevents too much spicy oil from releasing)
Our Secret Recipe Breakdown
Here’s what we use in our version to balance the heat perfectly:
- 4 dried chilies
- 1 tablespoon garlic chili paste
- 4 cloves minced garlic
- Various sauces to balance the heat:
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons tamari
Why People Love Kung Pao Shrimp (Despite the Heat!)
The dish isn’t just about the spiciness – it’s got this amazing balance going on
- Sweet and savory sauces
- Crunchy peanuts
- Tender shrimp
- Fresh vegetables
- Rich umami flavors
Tips for First-Timers
If you’re trying Kung Pao Shrimp for the first time, here’s what I recommend:
- Start Mild: Ask for less spicy when ordering at restaurants
- Have Rice Ready: Rice helps tone down the heat
- Watch for the Chilies: You can set them aside while eating
- Keep Dairy Handy: A glass of milk can help if things get too hot!
Making It at Home
When we make it at home, we follow this super quick process:
- Prep everything first (mise en place is crucial!)
- Heat oil and briefly cook chilies and peanuts
- Add veggies and shrimp
- Finish with sauces and stock
- Serve immediately with rice
The Bottom Line
So, is Kung Pao Shrimp spicy? Yeah, it definitely can be! But that’s what makes it special – it’s got this amazing kick that, when balanced right, creates this incredible flavor experience. Plus, you can always adjust the heat to your liking.
Don’t let the spiciness scare you off – give it a try! Start mild and work your way up. You might just discover your new favorite dish. And hey, if you mess up and make it too spicy, there’s always more rice!
Quick Reference Table
| Spiciness Level | Number of Dried Chilies | Amount of Chili Paste |
|---|---|---|
| Mild | 1-2 | 1 teaspoon |
| Medium | 3-4 | 1 tablespoon |
| Hot | 5-6 | 2 tablespoons |
| Extra Hot | 7+ | 2+ tablespoons |
Remember, cooking should be fun and flexible! Don’t be afraid to adjust things to your taste. That’s what makes homemade food so special – you get to make it exactly how you like it!
Would you like me to explain or break down any part of this article further?
Tips For The Perfect Kung Pao Shrimp
- I like to use extra large shrimp for this recipe, just because the shrimp are really the star of the show here. Sometimes I cook up a double batch of shrimp, and save the rest to use in teriyaki shrimp stir fry for dinner on a different day.
- Hoisin sauce can be found in the international aisle of almost all grocery stores.
- You can use most small dried chilies for this dish. You may find small dried chilies in the international aisle of your grocery store. You can also use dried chile de arbol peppers which may be found with Mexican items in your local store.
- I use 4-6 chilies for a moderate spice level. Feel free to increase the chili peppers if you like more of a kick in your food!
- If you can’t find dried chilies or don’t want to buy them, try using red pepper flakes instead (like the kind you’d sprinkle on pizza).
Break the chilies open and shake out the seeds to reduce the spiciness of the dish while keeping the flavor.
Kung pao shrimp made of tender shrimp cooked with onion, bell pepper, red chilies and peanuts in a slightly sweet and savory sauce with a bit of a spicy kick made with soy sauce, hoisin sauce and sesame oil.
Kung pao sauce is made of soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and water.
Kung pao tastes like a slightly sweet but mostly savory dish that balances cooked vegetables and peanuts with with heat from dried red chiles.
While the chilies add flavor and heat to kung pao, you will not want to eat the whole chilies.
Kung pao shrimp stay good in an airtight container in a refrigerator for three days.
How Do You Make Kung Pao Shrimp?
Start by heating vegetable oil in a large pan, skillet or wok over high heat. Cook onion in the pan for 2-3 minutes. Add the bell pepper and cook everything for 3-4 minutes until tender. Season the veggies with salt and pepper place the garlic in the pan. Next add the shrimp and cook them until they are pink. Add the chilies and the peanuts to the pan. While everything is cooking in the pan, whisk together the sauce ingredients in a bowl. Pour the sauce on the shrimp and veggies and bring the sauce to a boil until it is just thickened. The kung pao shrimp is ready to enjoy!
Kung Pao Shrimp Recipe (Spicy Stir Fry)
FAQ
Is Kung Pao really spicy?
Is Kung Pao Chicken spicy? Traditional Kung Pao Chicken is very spicy, especially to the Western palate. The spicy dried red chili peppers are what give Kung Pao its signature flavor. However, the great thing about making Kung Pao Chicken at home is that you get to adjust the spice level according to your tolerance.
What do Kung Pao shrimp taste like?
Kung Pao shrimp has a complex flavor profile, generally described as savory, sweet, salty, and spicy with a hint of sour and a subtle nuttiness. The spiciness comes from dried chilies and Sichuan peppercorns, while the sweetness is balanced by the salty soy sauce and oyster sauce.
Which is spicier, Kung Pao or General Tso?
Kung pao chicken is typically spicier than general tso’s chicken (even this air fryer General Tso’s chicken). General Tso’s has a tangy, spicy flavor, while kung pao has an intense, chili flavor to it.
What is the difference between Szechuan shrimp and Kung Pao shrimp?
Kung Pao Shrimp and Szechuan Shrimp, while both originating from Sichuan cuisine, have distinct flavor profiles. Kung Pao Shrimp typically features a sweet and savory sauce with a moderate level of spice, often balanced with peanuts and vegetables.