Valentina Ablaev
Kung Pao Shrimp Recipe – a Chinese restaurant classic but let’s learn to make it at home! Sauteed shrimp combined with sauteed veggies in a sweet and zesty kung pao sauce, is so delicious!
If you enjoy Asian-inspired dishes like this Kuna Pao Shrimp, you’ll want to try our copycat Orange Chicken or our Mongolian Beef recipes.
KUNG PAO SHRIMP-
This simple yet hearty Kung Pao Shrimp recipe is so easy to make at home! Shrimp cooked and combined with sauteed veggies then tossed in a thick, sticky, and sweet kung pao sauce. You can even serve it as shrimp fried rice for an extra delicious meal!
Skip take out and give this homemade kung pao shrimp a try at home, you’ll be amazed at the flavor!
What is Kung Pao Shrimp?
Kung Pao Shrimp is a Chinese dish made with shrimp and peppers, peanuts tossed in a spicy and sweet Kung Poa Sauce – a spicy dish that’s so addictive.
INGREDIENTS-
With just a few basic ingredients, you can have this delicious dish ready in no time!
SHRIMP-
- Shrimp– Large or jumbo raw shrimp that are peeled and deveined are needed for this recipe.
- Seasoning– We use just salt and pepper to lightly season the shrimp.
- Cornstarch– Coating the shrimp in cornstarch results in crispy and crunchy shrimp.
- Oil & Butter– We use oil and butter to saute the shrimp and veggies.
VEGETABLES-
- Bell Peppers– You can use a combination of bell peppers that you have on hand, we used green and red peppers.
- Onion– Adding onion to this dish adds so much flavor.
- Garlic– Freshly minced garlic works great in this dish but garlic powder may easily be substituted.
- Ginger– For the best results you want to use freshly grated ginger.
- Pepper Flakes– We love adding red pepper flakes for heat in the dish.
- Peanuts– Roasted peanuts are the key to this kung pao recipe.
KUNG PAO SAUCE-
- Sauce– Chicken broth, soy sauce, brown sugar, and cornstarch are used for the sauce.
HOW TO MAKE KUNG PAO SHRIMP-
You can have this dish ready in under 15 minutes!
- Kung Pao Sauce– In a bowl, whisk together the ingredients for the kung pao sauce.
- Saute Shrimp– Season the shrimp with salt and pepper to taste. Fully coat the shrimp in cornstarch.
- Cook Shrimp– Saute the shrimp in a skillet with oil until the shrimp is opaque, remove from the skillet and cover to keep warm.
- Saute Veggies– In the same skillet, saute the onions and peppers until tender.
- Add Peanuts– Add in the garlic and ginger, and saute until fragrant. Add the roasted peanuts and red pepper flakes and toss until mixed.
- Combine– Pour the sauce mixture into the skillet and cook until the sauce thickens.
- Add Shrimp– Add the shrimp back in and cook just until the shrimp is reheated.
- Serve– Garnish with freshly chopped green onion or chives and serve with favorite sides.
- Enjoy, friends!
KUNG PAO VARIATIONS-
There are several different ways to add a spin to the classic dish. Whether adding a variety of veggies or different meat to this dish, you are going to love this dish. Here are some favorite things to add:
- Mushrooms
- Zucchini
- Chicken
- Beef
- Asparagus
- Yellow Squash
- Green Onions
- Red Chilies
SERVING IDEAS-
There are several different ways to enjoy this hearty Chinese dish! Here are some of our favorite side dishes:
- Cilantro Lime Rice
- Buttered Pasta
- Steamed White or Brown Rice
- Oven Roasted Broccoli
- Roasted Vegetables
- Lo Mein Noodles
- Fried Rice
- Zucchini Noodles
FREQUENTLY ASKED QUESTIONS-
Yes! To make this dish even healthier, opt out of adding cornstarch to the shrimp!
Store the leftovers in an airtight container in the fridge for up to 2-3 days.
Reheat the shrimp on the stovetop over low heat until reheated, stirring as needed.
Yes, you can freeze this dish. Once cooled, add to a freezer-safe ziplock bag or container and freeze for up to 2 months.
More Asian-Inspired Recipes:
- Pork Potstickers
- Chicken Lo Mein
- Ground Beef Stir Fry
- Asian Chicken Wings
- Vegetable Beef Stir Fry
- Chicken Stir Fry
Kung Pao Shrimp Recipe
Ingredients
kung pao sauce-
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 Tbsp brown sugar
- 1 tsp cornstarch
shrimp-
- 1 lb raw shrimp peeled and deveined
- 1 Tbsp cornstarch
- ¼ tsp salt or to taste
- ⅛ tsp ground black pepper or to taste
- 2 Tbsp oil
- 2 Tbsp butter
- 1/2 yellow bell pepper diced
- 1/2 red bell pepper diced
- 1/2 small onion diced
- 3 garlic cloves minced
- 1 Tbsp grated fresh ginger
- 1/4 cup roasted peanuts
- ½ tsp red pepper flakes
- green onion
- sesame seeds
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.
