This kung pao shrimp is a quick and easy stir-fry made with juicy shrimp, crisp vegetables, and a bold, savory sauce with just the right balance of sweet and spicy. This easy kung pao shrimp recipe comes together in less than 30 minutes, and you get a perfect dish packed with veggies and protein that still tastes like a cheat meal!

Kung Pao shrimp in a white plate with rice topped with fresh greens.

Better Than Takeout Kung Pao Shrimp

When it comes to stir-fry, you will never have to order it out again because homemade stir-fry is so easy to make! We’ve done it all, from classic chicken and broccoli to a veggie and beef stir fry, and now kung pao shrimp! This recipe is a delicious variation of shrimp stir-fry and is always a crowd-pleaser!

Why You’ll Love This Better Than Takeout Recipe

  • Affordable cooking. Nowadays, takeout can cost a fortune! This recipe makes a copycat dish that is so cheap to make, you can feed your whole family for a fraction of the cost. 
  • Customizable. We make this shrimp stir fry with bell peppers and onions, but you can use whatever you have on hand! Have broccoli in the fridge that needs to be used? Toss it in! 
  • Quick recipe. This dish comes together from start to finish in less than 30 minutes! It’s the best way to get dinner on the table with little effort. 
A skillet filled with kung pao shrimp topped with green onion.

Ingredients for Kung Pao Shrimp 

All you need are these simple ingredients: 

  • Kung pao sauce – This brown sugar sauce is made with chicken broth, soy sauce, brown sugar, and cornstarch as a thickener. It’s so simple but flavorful!
  • Shrimp – Large raw shrimp, peeled and deveined, ready to go!
  • Crispy coating – Seasoned cornstarch gives the shrimp a crispy exterior, don’t skip this!
  • Vegetables – We use a combo of yellow, orange, and red bell peppers, along with diced onion. 
  • Ginger & garlic. Essential for an authentic flavor.
  • Red pepper flakes. Traditional kung pao shrimp uses red chili pepper, but those aren’t always accessible. Red pepper flakes are a great substitute. 
  • Peanuts – Traditional kung pao uses roasted peanuts for a delicious crunch.
  • Garnish – The finishing touch is fresh green onions and sesame seeds, tying everything together. 

See the recipe card below for a complete list of ingredients and quantities.

All the ingredients needed for homemade kung poa shrimp laid out in bowls.

Tools for this Recipe

Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!

  • Make prep extra easy with a veggie chopper! 
  • This stir-fry is made in just one pan, so use your favorite non-stick skillet.

Kung Pao Stir Fry Variations

Kung pao dishes aren’t exclusively shrimp; here are some great protein options:

  • Chicken: Swap out the shrimp for chicken to make kung pao chicken stir fry! We love to use chicken breast to create a flavorful variation. 
  • Beef: Sliced beef makes a great variation; you can truly use whatever you have on hand!

Pro Tips for Homemade Stir Fry

  • Cook the rice first. This stir-fry cooks so quickly that you’ll want to start the side first. Whether you’re serving the shrimp stir fry with white rice or noodles, have that cooking first. This way, everything is done at the same time. 
  • High-heat cooking. The key to a delicious stir-fry is cooking everything quickly on a high heat. Because of this, you want all your ingredients prepped and ready to go! Chop and prep the veggies, and have the sauce whisked before starting cooking. 
  • Serve immediately. Shrimp stir fry is best when served right away! 

How to Make Kung Pao Shrimp 

This easy step-by-step recipe for homemade kung pao shrimp:

Step by step collage for how to make homemade kung poa shrimp.
  1. Kung pao sauce. In a small bowl, whisk together the kung pao sauce ingredients and set aside. 
  2. Cook shrimp. Toss the prepped shrimp in corn starch and seasoning. Heat a pan with oil and butter, and cook the shrimp on both sides until cooked through. Remove from the pan and set aside. 
  3. Sauté veggies. To the same pan, add more oil along with the veggies. Cook on medium-high heat until tender. Once the veggies are tender, add more butter, ginger, and garlic. 
  4. Combine. Add the cooked shrimp back to the pan, along with roasted peanuts, and red pepper flakes. Pour the sauce into the pan and bring to a simmer. Cook until the sauce is reduced and thick.
  5. Garnish. Top the stir-fry with fresh green onions and sesame seeds, and serve!

FAQs

Is Kung Pao Shrimp Spicy?

Kung pao shrimp brings a mild-medium heat, but can easily be adjusted. 

What is the difference between kung pao shrimp and shrimp stir fry?

Kung pao shrimp features peanuts for a delicious crunch. The sauce is also slightly different, with a sweet-and-savory flavor. 

Can I make kung pao shrimp without peanuts?

Skip the peanuts entirely or swap for cashews. 

What vegetables go in kung pao shrimp?

We use bell peppers and onions, but you can add zucchini, mushrooms, or broccoli. 

Serving Suggestions

Kung poa shrimp topped with fresh green onions and sesame seeds.

Store & Reheat 

  • Storage. Keep leftovers stored in an airtight container and in the fridge. Leftovers will remain fresh for up to 3 days. 
  • Reheat. Warm up the leftovers in a pan over medium heat until warmed through. If the sauce is too thick, thin it with a little chicken broth. 
  • Freeze. We don’t recommend freezing this dish as it doesn’t reheat well, so enjoy those seconds!
Kung poa shrimp in a bowl with rie topped with green onion.

More Copycat Recipes

If you enjoyed this kung pao shrimp recipe, be sure to try our other better-than-takeout copycat recipes; here are some of our favorites:

If you tried this kung pao shrimp recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!

Kung Pao Shrimp Recipe

Author: Valentina Ablaev
Print
5 from 1 vote
A classic kung pao shrimp recipe that makes a dish you likely have had at your favorite chinese restaurant! Only this time you get to enjoy the incredible flavors right at home. With just a few simple ingredients and 30 minutes, you too can have a flavorful stir fry, and you don’t even need to leave the house!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

kung pao sauce-

shrimp-

US Customary – Metric

Instructions

  • In a small bowl, whisk together the kung pao sauce ingredients and set aside.
  • Coat the shrimp in cornstarch, salt, and pepper.
  • Heat a large skillet over medium heat, add 1 tbsp oil and 1 tbsp butter. Add the shrimp to the hot pan and cook for 2 minutes per side or until cooked through.
  • Remove the shrimp from the skillet and cover to keep warm.
  • In the same skillet, add 1 tbsp of oil and sauté diced peppers and onions over medium-high heat until tender.
  • Once the veggies are tender, add 1 tbsp of butter, minced garlic, and grated ginger.
  • Add the shrimp back to the pan.
  • Top the pan with roasted peanuts and garnish with red pepper flakes, and toss to combine.
  • Pour the sauce into the skillet, bring to a simmer, cook, and reduce until the sauce thickens.
  • Garnish with sliced green onion and sesame seeds.
  • Serve with white rice and enjoy.

Notes

  • Cook your base first: This stir-fry comes together quickly, so start your rice or noodles ahead of time so everything is ready at once.
  • Use high heat: Stir-fries cook fast, so make sure your pan is hot. Have all your ingredients chopped and your sauce mixed before you begin.
  • Serve right away: Shrimp stir fry tastes best fresh off the pan.
  • Store leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently: Warm in a pan over medium heat until heated through. If the sauce thickens too much, add a splash of chicken broth to loosen it.
  • Skip freezing: This dish doesn’t freeze well, so it’s best enjoyed fresh or within a few days.

Nutrition

296kcal Calories13g Carbs20g Protein19g Fat5g Saturated Fat4g Polyunsaturated Fat8g Monounsaturated Fat0.3g Trans Fat159mg Cholesterol1798mg Sodium346mg Potassium2g Fiber5g Sugar950IU Vitamin A48mg Vitamin C90mg Calcium1mg Iron
Nutrition Facts
Kung Pao Shrimp Recipe
Amount Per Serving
Calories 296 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 159mg53%
Sodium 1798mg78%
Potassium 346mg10%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 5g6%
Protein 20g40%
Vitamin A 950IU19%
Vitamin C 48mg58%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Main Course
Cuisine: Asian