Kung Pao Shrimp
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A delicious stir-fry shrimp recipe ready in less than 30 minutes, today’s Kung Pao Shrimp recipe delivers restaurant-style flavor using easy, everyday ingredients. A fake-out take-out recipe loaded with flavor, texture and just the right amount of heat – perfect for busy weeknights.
Kung Pao Shrimp Stir-fry Recipe
Years ago, I used to treat my family to take-out on Friday nights… but years ago, it was somewhat affordable to so!
Now it can run us $80 or more, which by the end of the year can rack up to over $4000! That’s a vacation – and if I have to choose between a family vacation or taking a night off of cooking, I’ll choose the vacation every time.
But beyond the cost savings, making fake-out versions of our favorite take-out dishes rarely takes me more than 30 minutes, often tastes better (or more geared to our preferences) than take-out and I can opt for better quality ingredients.
What is Kung Pao Shrimp? Kung Pao shrimp is a stir-fried Chinese-American dish consisting of shrimp, a savory-sweet sauce and a mix of heat and crunch. It usually includes peanuts, garlic, ginger, chile flakes or dried chiles, soy sauce, vinegar, sugar and vegetables like bell pepper or zucchini.
This is not a traditional Kung Pao Shrimp recipe, which is quite spicy and incorporates ingredients like Sichuan peppercorns. Our recipe is more akin to Kung Pao Shrimp that you would find at a North American Chinese restaurant. (If you’re looking for an authentic version, check out this recipe from the Omnivore’s Cookbook.)
Our Kung Pao Shrimp recipe is quick 30-minute stir-fry with tender shrimp, crisp-tender vegetables and a glossy homemade sauce that tastes salty, sweet, tangy and lightly spicy.
The combination of textures and flavors makes this recipe irresistible and it can be easily adapted to ingredients you already have on hand. (Though I highly recommend grabbing some sesame oil if you don’t already have it – you’ll find tons of recipes on this website that will make great use of it and it makes a huge flavor difference in this recipe.)
This easy Kung Pao shrimp recipe features tender shrimp, crisp vegetables and a savory-sweet sauce with a hint of heat, all ready in under 30 minutes. It is a quick, restaurant-style dinner perfect for busy weeknights or casual entertaining.
Why You’ll Love This Kung Pao Shrimp
Why You’ll Love This Kung Pao Shrimp- It delivers bold, takeout-style flavor in under 30 minutes.
- The ingredient list is flexible and easy to adapt to what you have on hand. (Swap out the suggested veggies, omit the rice wine vinegar or peanuts, etc.)
- The balance of sweet, savory, and heat makes it family-friendly but still flavorful enough for real foodies.
Snackable History Fact: Kung Pao originates from Sichuan cuisine, traditionally featuring chicken, dried chilies and Sichuan peppercorns for its signature numbing heat. The dish is named after Ding Baozhen, a Qing dynasty official whose title was “Gong Bao.” Western adaptations often soften the heat and emphasize sweetness, which our version does as well.
Recipe FAQs
Yes, just thaw completely and pat dry to prevent excess moisture in the pan.
It is mild to moderate as written, but you can increase or reduce the chile flakes to taste.
The core ingredients are shrimp, olive oil, ginger, garlic, red chile flakes, zucchini, red bell pepper, peanuts, and green onions, all coated in a sauce made from soy sauce, sugar, rice vinegar, cornstarch, sesame oil, and water.
Yes, the sauce can be mixed and stored in the fridge for up to 3 days.
To make this recipe gluten-free, opt for tamari or a certified gluten-free soy sauce.
Kung Pao Shrimp Ingredients
Kung Pao Shrimp Ingredients- Olive oil, or more as needed
- Shrimp, peeled
- Ground Ginger
- Minced Garlic
- Red Chile Flakes, or to taste
- Zucchini, chopped
- Red Bell Pepper, chopped
- Peanuts, as desired
- Green Onions, green parts sliced (white stems discarded)
Homemade Kung Pao Sauce Ingredients:
- Soy Sauce
- White Sugar, or more to taste
- Rice Vinegar
- Cornstarch
- Sesame Oil
- Water
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Kung Pao Shrimp Stirfry
How to Make Kung Pao Shrimp StirfryPlace olive oil in a skillet or wok over medium heat.
Once oil is hot, add shrimp and cook for 2 minutes. Add the ginger, garlic and chile flakes and stir to coat. Cook for 1 minute until garlic is fragrant.
Add the chopped zucchini and red bell pepper and cook for 5 minutes, stirring occasionally until vegetables are slightly charred.*
While the vegetables are cooking, whisk together the sauce ingredients. Taste and adjust, as desired.
Add the peanuts and most of the green onions to the skillet and stir to combine.
Add about 3/4 of the sauce to the skillet and stir to coat. Cook for 2 minutes to allow sauce to thicken. Add more sauce, as desired.
Serve on rice with remaining green onions as garnish.
Kung Pao Recipe Variations:
- Protein Swap: Swap shrimp for diced chicken thighs or tofu for a different protein while keeping the same sauce.
- Authentic Heat: Add dried whole chilies and a pinch of Sichuan peppercorns for a more traditional flavor profile.
- Veggie Swap: Replace zucchini with snow peas or broccoli for a crisper vegetable texture.
- Skip the White Sugar: Use honey or brown sugar instead of white sugar for a deeper, more caramel-like sweetness.
- Chili Crisp Finish: Stir in a spoonful of chili crisp at the end for added heat and texture.
Tips for the Perfect Kung Pao Shrimp
- Pat shrimp dry before cooking to help them sear instead of steam.
- Chop vegetables into similar-sized pieces so they cook evenly and finish at the same time.
- Whisk the cornstarch thoroughly into the sauce to avoid lumps when it thickens. (If lumps remain despite whisking vigorously for a minute, you can heat the sauce to help break down the lumps or pass the sauce through a fine mesh sieve to strain out the lumps.)
- Toast the peanuts briefly in a dry pan for extra flavor before adding them to the dish. (Optional)
- Add garlic after the shrimp has started cooking to prevent burning and bitterness.
- Adjust the sauce to your personal preferences for the best results – we prefer to add less sugar than the recipe calls for, but the sugar amount is more akin to commercial Kung Pao sauces.
More Delicious Shrimp Recipes
Pin this Better Than Takeout Kung Pao Shrimp Recipe:
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Printable Recipe Card:Grab your free printable recipe card for our Kung Pao Shrimp recipe.
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Kung Pao Shrimp
Our Kung Pao Shrimp recipe is quick 30-minute stir-fry with tender shrimp, crisp-tender vegetables and a glossy homemade sauce that tastes salty, sweet, tangy and lightly spicy. The combination of textures and flavors makes this recipe irresistible and it can be easily adapted to ingredients you already have on hand.
Ingredients
Kung Pao Shrimp Ingredients:
- 1 Tablespoon olive oil, or more as needed
- 1 lb Shrimp, peeled
- 1 teaspoon Ground Ginger
- 3 teaspoons Minced Garlic
- 1 teaspoon Red Chile Flakes, or to taste
- 1 Zucchini, chopped
- 1 Red Bell Pepper, chopped
- 1/4 cup Peanuts, as desired
- 2 Green Onions, green parts sliced (white stems discarded)
Kung Pao Sauce:
- 1/4 cup Soy Sauce
- 1/4 cup White Sugar, or to taste
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Cornstarch
- 1 teaspoon Sesame Oil
- 1/4 cup Water
Instructions
- Place olive oil in a skillet or wok over medium heat.
- Once oil is hot, add shrimp and cook for 2 minutes. Add the ginger, garlic and chile flakes and stir to coat. Cook for 1 minute until garlic is fragrant.
- Add the chopped zucchini and red bell pepper and cook for 5 minutes, stirring occasionally until vegetables are slightly charred.*
- While the vegetables are cooking, whisk together the sauce ingredients. Taste and adjust, as desired.
- Add the peanuts and most of the green onions to the skillet and stir to combine.
- Add about 3/4 of the sauce to the skillet and stir to coat. Cook for 2 minutes to allow sauce to thicken. Add more sauce, as desired.
- Serve on rice with remaining green onions as garnish.
- Makes 4 servings.
Notes
*If the shrimp appears fully cooked, you can remove from the pan as you cook the vegetables and then return before adding the sauce, to avoid overcooking.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 392Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 13gCholesterol: 240mgSodium: 1987mgCarbohydrates: 32gFiber: 3gSugar: 19gProtein: 32g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy homemade kung pao shrimp recipe as much as mine does!
For more scrumptious seafood ideas, check out our full seafood recipe collection here:
