A Seafood Delight: Copycat Recipe for CPK’s Kung Pao Shrimp

If you’re a seafood enthusiast and a fan of California Pizza Kitchen’s delectable Kung Pao Chicken, I have an exciting twist for you! I’ve created a fantastic copycat recipe that showcases the succulent flavors of shrimp in CPK’s beloved Kung Pao style. Get ready to embark on a culinary adventure as we bring the tantalizing taste of CPK’s Kung Pao Shrimp right to your own kitchen!

A Seafood Delight: Copycat Recipe for CPK's Kung Pao Shrimp

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

To recreate the magic of CPK's Kung Pao Shrimp, gather the following ingredients:

Author: Shiela Not Sheila

Recipe type: Entree

Cuisine: Chinese Fusion

Serves: 4

Ingredients

• 2 tablespoons vegetable oil and ¼ cup
• 2-3 red dried chilis
• ¼ cup roasted unsalted, peanuts
• 4 cloves garlic, minced
• 1 pound cooked, spaghetti
• Sauce:
• ½ cup chicken broth
• ½ cup low sodium soy sauce
• ½ cup Shaoxing wine or dry sherry or white wine
• 2 tablespoons sambal oelek
• ¼ cup sugar
• 2 tablespoons black vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch mixed with water to create a slurry
• Shrimp:
• 1 pound, clean deveined shrimp
• 1 tablespoon mirin
• 2 tablespoons low sodium soy sauce
• 1 teaspoon black pepper, ground
• ¼ cup cornstarch
• Garnish, green onions

Instructions

1. Cook spaghetti according to instructions.
2. Add sauce ingredients to a bowl and mix together. Set aside.
3. In another small bowl, add all ingredients for shrimp. Heat ¼ cup oil in a skillet or wok until shimmering. Pan fry shrimp on each side until no longer pink and shrimp curls. Set aside on paper towel lined plate.
4. To the same skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat. Add the red chilies and peanuts to fry for about 1 minute until fragrant. Add garlic and cook for another 30 seconds. Slowly add sauce to wok and cook until slightly thickened.
5. Throw in spaghetti and mix until combined. Add cooked shrimp and mix all together.
6. Add green onions for garnish.
7. Remove from heat. Optional but highly recommended - serve with chili crunch oil as a toping.

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