Kung Pao Shrimp - Ready in 30 Minutes!

Kung Pao shrimp is a take-out favorite but it’s even better made at home!

Tender juicy shrimp and bell peppers in a sauce with a little sweet heat. Top this dish with green onions and chopped peanuts for the perfect meal!

Kung Pao Shrimp over the top view in a frying pan

What is Kung Pao Shrimp?

Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp.

The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. A sprinkle of chili flakes add some heat (add a little or a lot).

One of the most popular entrees on a Chinese food restaurant menu, you can also make Kung Pao chicken or beef.

ingredients to make kung pao shrimp on a wooden board

Ingredients/Variations

SHRIMP
Medium-sized, peeled & deveined shrimp in this recipe, but any size will work great!

VEGGIES
 Bell peppers, and diced onion are sauteed with the shrimp until soft. Feel free to add mushrooms, baby corn, snap peas or diced zucchini!

SAUCE
 This sauce is the star of this dish! Soy sauce, brown sugar, chicken stock, hoisin, and sesame oil are whisked together to create this sweet & savory sauce.

PEANUTS
 Peanuts set this dish apart from other take out favorites. Substitute with cashews if you don’t have peanuts.

vegetables for kung pao shrimp in a frying pan with sauce being poured over top

How To Make Kung Pao Shrimp

Just a few simple steps and a special dinner will be on the table!

  1. Toss shrimp with cornstarch & soy sauce (this tenderizes and adds a nice crust).
  2. Cook onions, then bell peppers and garlic, ginger, and red pepper flakes.
  3. Simmer. Add the sauce to the skillet and the shrimp and cook until thickened.

Serve over rice or noodles.

Tips

  • Like most stir fry recipes, this comes together quickly so prep your ingredients beforehand.
  • Start with fresh, thawed peeled and de-veined shrimp and be sure not to overcook them.
  • For extra flavor on the dry roasted peanuts, saute them in a dry pan for a few minutes to make them extra crunchy!

Kung Pao Shrimp close up in a white bowl

Take Out Favorites

Did you love this Kung Pao Shrimp? Be sure to leave a rating and a comment below!

 

Kung Pao Shrimp in a white bowl

Kung Pao Shrimp

Kung Pao Shrimp is full of flavor. Serve over rice or noodles for a dish that's better than takeout!
Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 288
Author Holly Nilsson

Ingredients

Marinade

  • ¾ pound shrimp peeled and deveined
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Stir Fry

  • 2 tablespoons vegetable oil
  • 1 small onion chopped
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 tablespoon garlic grated
  • 1 tablespoon ginger grated
  • ½ teaspoon crushed red pepper flakes more if desired
  • 3 green onions thinly sliced
  • ¼ cup dry roasted peanuts

Sauce

  • ⅓ cup low sodium chicken stock
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Instructions

  • Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside.
  • Heat vegetable oil in a skillet over medium-high heat.
  • Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside.
  • Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften.
  • Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
  • Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through.
  • Stir in green onions and peanuts and serve over rice.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave or in a pan until heated through. 

Nutrition

Calories: 288 | Carbohydrates: 17g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 1931mg | Potassium: 376mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 70mg | Calcium: 153mg | Iron: 3mg
Kung Pao Shrimp close up with writing
Kung Pao Shrimp close up with a title
Kung Pao Shrimp close up in a white bowl with writing
Kung Pao Shrimp ingredients and a photo of finished dish in a white bowl with writing


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