Sheet-Pan No-Fry Kung Pao Shrimp

EASIER

GLUTEN-FREE

Makes 4 servings

Stir-frying on a baking sheet? Not exactly. Instead, you’ll first infuse the oil with the flavors of the Chinese-American favorite, and use that oil to oven-fry the shrimp right on the baking sheet. After that, the dish comes together quickly, so be prepared. Have cooked white or brown rice on hand.

3 tablespoons peanut oil

4 medium scallions, white and green parts separated, each thinly sliced

1 tablespoon shredded fresh ginger

2 medium garlic cloves, slivered

8 dried red chiles, preferably chiles de árbol

½ teaspoon Sichuan peppercorns, optional

1 pound medium shrimp (about 30 per pound), peeled and deveined

2 medium red bell peppers, stemmed, seeded, and cut into 1-inch squares

½ cup unsalted roasted peanuts

2 tablespoons soy sauce (gluten-free if that is a concern)

2 tablespoons Shaoxing, dry sherry, or unsweetened apple juice

2 tablespoons unseasoned rice vinegar

2 teaspoons granulated white sugar

1 teaspoon bottled hot red pepper sauce, such as sambal oelek or Texas Pete

1 teaspoon cornstarch

1. Mix the oil, the white parts of the scallions, the ginger, garlic, chiles, and peppercorns (if using) on a large lipped baking sheet until the aromatics are slick with oil.

2. Position the rack in the center of the oven. Set the baking sheet on the rack in the cool oven and heat the oven to 400°F.

3. When the aromatics are sizzling and fragrant, after about 15 minutes, add the shrimp, bell pepper squares, and peanuts. Toss well to coat with the oil, then roast until the shrimp are pink and firm, about 5 minutes.

4. Whisk the soy sauce, Shaoxing, rice vinegar, sugar, hot sauce, and cornstarch in a small bowl. Pour over the shrimp, toss well, and roast for 1 to 2 minutes, just until the sauce is bubbling and coating everything. Sprinkle the scallion greens over the baking sheet just before serving.

Test Kitchen Notes

• Shaoxing is a Chinese cooking wine made from rice. You can usually find it in Asian markets and most large North American supermarkets, but feel free to substitute an equivalent amount of dry sherry. Once opened, Shaoxing can be stored in a cool pantry for about 6 months.

• Shred fresh ginger through the large holes of a box grater. If the ginger’s husk isn’t dry and fibrous, you needn’t peel it (for this or any recipe).

• Substitute 1 pound boneless skinless chicken breasts cut for stir-fry for the shrimp; increase the cooking time in step 3 to 8 minutes.

Voilà! Need cooked rice but don’t have the time to make it? Stop by any Chinese restaurant. They’ll sell you a container or two.