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This Kung Pao Shrimp recipe is a delightful combination of tender, juicy shrimp, crisp and colorful bell peppers, a sweet and spicy sauce and the crunch of peanuts. This spicy shrimp stir fry isn’t overly spicy and has that rich umami flavor that satisfies your tastebuds. Kung Pow Shrimp is ready in just 30 minutes so it’s the perfect quick dinner for busy families.
This Chinese shrimp dish is one of the most popular restaurant dishes. One bite and you’ll understand why everyone loves Kung Pow Shrimp. Your family will love this dish.
If you love Asian stir fry, try my Sweet Thai Chili Chicken Stir Fry, Teriyaki Salmon Stir Fry or my Beef and Broccoli Stir Fry.
Why You’ll Love This Kung Pow Shrimp
- It’s flavorful. The combination of the shrimp with the spicy sauce is magical.
- It’s fast. Prepping the sauce and veggies will take up the bulk of the time preparing this recipe and can be done in advance. The hands on cooking only takes a few minutes.
- It’s versatile. Easily swap in your favorite stir fry veggies, tweak the sauce to be sweet or spicy and substitute chicken for your own spin on this classic dish.
Kung Pow Shrimp Stir Fry Ingredients
Kung Pao Sauce
- Soy Sauce: use low sodium for more control over the dish’s saltiness. You can also substitute tamari or amino acids.
- Brown Sugar: for a touch of sweetness.
- Water
- Rice Vinegar: Substitute other vinegar if needed however rice vinegar is mild and slightly sweeter than other vinegar.
- Cornstarch: for thickening the sauce.
- Sesame Oil: gives the sauce a nutty flavor.
Stir Fry Ingredients
- Olive Oil: or use any light, neutral-flavored oil.
- Aromatics: red onion, red bell pepper, yellow bell pepper, garlic and ginger add flavor, aroma and bulk to the dish.
- Red Chilis: use for spice and flavor. Adjust the amount to your preferred taste.
- Shrimp: look for jumbo shrimp that has been peeled and deveined.
- Salt and Ground Pepper
- Peanuts: roasted peanuts add flavor and crunch.
- Green Onions: to garnish.
How To Make Kung Pao Shrimp Recipe
- Prepare the sauce. In a small bowl combine all the sauce ingredients; soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Mix and set it aside.
- Saute the onions and peppers. Heat oil over a large skillet on medium heat. Add onions and bell peppers, and saute for 3-5 minutes until the onion softens.
- Cook the shrimps. Add minced garlic, ginger, and red chili, and saute for a minute. Add the shrimp and season it with salt and pepper. Cook the shrimp until it turns opaque for 2-3 minutes.
- Add the sauce. Pour the prepared sauce over along with the peanuts. Let it simmer for 2 minutes until the sauce starts to thicken.
- Garnish and serve. Once done, garnish with green onions and serve while it’s still warm over the bed of rice.
Tips To Make Homemade Chinese Kung Pao Shrimp
- Stir fry recipes come together quickly so you want to prep everything in advance.
- Minimize your prep work by choosing shrimp that’s been peeled and deveined.
- If using frozen shrimp, thaw completely before beginning the recipe.
- Don’t overcook the shrimp or it will become chewy.
Frequently Asked Questions
Kung Pao (sometimes called Kung Pow) is a style of Chinese stir fry that originates in the Sichuan Province. Spicy shrimp stir fry contains stir-fried vegetables, and a spicy sauce and can also be made with chicken.
Cooking this dish at home allows you to easily control the oil and sodium levels. Shrimp is low in fat and high in protein. Skip the side of fried rice and this dish is also fairly low in carbs.
Soy sauce contains gluten but you can substitute a gluten free tamari or amino acids to make this recipe gluten free.
Store leftovers in an air tight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until just warmed through.
You can freeze Kung Pao shrimp for up to 2 months. I prefer to freeze it before the shrimp has been cooked storing the shrimp, veggies and sauce in their own bags.
Seve this Chinese shrimp dish with rice or noodles. You can also serve additional vegetables such as broccoli, sweet potato fries, asparagus, or Roasted Brussels Sprouts.
More Shrimp Recipes
- Easy Dynamite Shrimp Tacos
- Air Fryer Popcorn Shrimp
- Lemon Garlic Butter Shrimp
- Air Fryer Coconut Shrimp
- Air Fryer Bang Bang Shrimp
- Panda Express Honey Walnut Shrimp
I hope you enjoy all the recipes I share with you, including this delicious Kung Pow recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Kung Pao Shrimp
Ingredients
For the sauce
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 2 teaspoon cornstarch
- 1 teaspoon sesame oil
For the shrimp
- 1 tablespoon olive oil
- ½ medium red onion, cut into cubes
- ½ medium red bell pepper, cut into cubes
- ½ medium yellow bell pepper, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 8-10 whole red chilis, dried
- 1½ lb. jumbo shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions, to garnish
Instructions
- In a small bowl combine all the sauce ingredients; soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Mix and set it aside.
- Heat oil over a large skillet on medium heat. Add onions and bell peppers, and saute for 3-5 minutes until the onion softens.
- Add minced garlic, ginger, and red chili, and saute for a minute. Add the shrimp and season it with salt and pepper. Cook the shrimp until it turns opaque for 2-3 minutes.
- Pour the prepared sauce over along with the peanuts. Let it simmer for 2 minutes until the sauce starts to thicken.
- Once done, garnish with green onions and serve while it’s still warm over the bed of rice.
Notes
- Stir fry recipes come together quickly so you want to prep everything in advance.
- Minimize your prep work by choosing shrimp that’s been peeled and deveined.
- If using frozen shrimp, thaw completely before beginning the recipe.
- Don’t overcook the shrimp or it will become chewy.
