Kung Pao Shrimp Recipe

Kung Pao Shrimp is a bold and flavorful Chinese dish that combines tender shrimp with a savory, sweet, and spicy sauce. Stir-fried with crunchy peanuts and vegetables, this dish delivers the perfect balance of heat and sweetness, making it an irresistible meal. Quick to prepare, it’s a great choice for busy weeknights or a special dinner.

Kung Pao Shrimp Recipe

A flavorful and spicy Chinese dish with tender shrimp, peanuts, and vegetables, all tossed in a savory, sweet, and spicy sauce. Quick and easy, perfect for any night of the week.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

For the Shrimp:

• 1 lb large shrimp peeled and deveined
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp cornstarch optional, for thickening
• ½ tsp crushed red pepper flakes optional, for extra heat

For Stir-Fry:

• ½ cup roasted peanuts
• 1 bell pepper diced
• 1 onion diced
• 2 cloves garlic minced
• 2 dried red chilies optional, for extra heat
• 2 green onions chopped

Equipment

• Large skillet
• Tongs or spatula
• Measuring spoons
• Knife for chopping

Method

 

Prepare the Shrimp:

1. Pat shrimp dry with a paper towel and season with ½ teaspoon salt and ¼ teaspoon black pepper. Set aside.

Make the Sauce:

1. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon cornstarch.
2. Add ½ teaspoon crushed red pepper flakes if you want extra heat. Set aside.

Cook the Shrimp:

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer.
2. Cook for 3 minutes per side, or until pink and opaque. Remove the shrimp and set them aside.

Stir-Fry the Vegetables:

1. In the same skillet, add a little more oil if needed. Add 2 cloves minced garlic, 1 diced onion, and 1 diced bell pepper.
2. Stir-fry for 3 minutes until the vegetables are tender but still slightly crisp. Using 2 dried red chilies, add them now for extra spice.

Combine the Shrimp and Sauce:

1. Return the cooked shrimp to the skillet with the vegetables. Pour in the sauce and stir to coat evenly.
2. Add ½ cup roasted peanuts and cook for another 2 minutes until the sauce has thickened slightly and everything is well coated.
3. Garnish with chopped green onions and serve hot over rice or noodles.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed.
• Spicy: For extra heat, add more crushed red pepper or fresh chili.
• Variation: You can substitute peanuts with cashews or omit nuts if you prefer a nut-free version.