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Kung Pao Shrimp Recipe

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, so delicious!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Valentina's Corner


  • 2 Tbsp oil, divided
  • 2 Tbsp unsalted butter, divided


  • 1 lb raw shrimp peeled and deveined
  • ¼ tsp salt or to taste
  • tsp ground black pepper or to taste
  • 1 Tbsp cornstarch
  • 1/2 small onion diced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 3 garlic cloves minced
  • 1 Tbsp grated fresh ginger
  • ½ tsp red pepper flakes
  • 1/4 cup roasted peanuts

kung pao sauce-


Make Kung Pao Sauce-

  • In a bowl, whisk together the ingredients for the kung pao sauce and set aside.

Cook Shrimp-

  • Coat the shrimp in the cornstarch and season with salt and pepper.
  • In a large skillet, saute the shrimp with 1 Tbsp oil and 1 Tbsp butter 2-3 minutes or until the shrimp is opaque, flipping halfway through cooking.
  • Remove the shrimp from the skillet and cover to keep warm.
  • In the same skillet, add 1 more Tbsp of oil and saute the diced peppers and onions over medium high heat until veggies are tender.
  • Once the veggies are tender, add 1 Tbsp butter along with the garlic and grated ginger and cook until fragrant.
  • Add the roasted peanuts and red pepper flakes to the skillet and toss to combine.

Combine Everything-

  • Pour in the sauce into the skillet and bring to a simmer, continue cooking until the sauce thickens.
  • Garnish with sliced green onion and sesame seeds.
  • Serve with the desired side dishes and enjoy!