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A flavorful and spicy Chinese dish with tender shrimp

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
Cook Time 15 minutes
Total Time 25 minutes
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.