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Easy Kung Pao Shrimp Recipe

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Adjust Servings:
1 tablespoon vegetable oil
1-pound jumbo shrimp peeled and deveined
1 green bell pepper sliced into 1-inch strips
1/2 cup yellow onion chopped into 1/2-inch pieces
1 teaspoon minced garlic
4-6 dried whole red Thai chili peppers
4-6 dried red chilies seeded and cut in half
1/2 cup roasted unsalted peanuts
salt and pepper to taste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons water

Nutritional information


Easy Kung Pao Shrimp Recipe

  • 20 minutes
  • Serves 4
  • Easy




what is kung pao shrimp Chinese 

Kung Pao is a unique Chinese dish that involves stir-frying (sometimes deep-frying) in a spicy sauce and topped with peanuts. You can find this recipe at most Chinese restaurants. The combination of shrimp with kung pao sauce is magical, so much so that some restaurants call this combo, “Kung Fu Shrimp.”The dish is sometimes spelled Kung Pao or Gong Bao and originated in the Sichuan Province of southwest China (Sichuan cuisine originated in the Sichuan hot and spicy chicken, hot and sour soup She belongs to a Sichuan cuisine ). People believed it was named after a Qing Dynasty official who loved to serve the dish to his guests.


                                      How to Make Kung Pao Shrimp


You might think that making Chinese food is difficult because it’s time-consuming or uses hard to find ingredients, but this Kung Pao Shrimp recipe takes under 30 minutes to make and is healthy for you. It can easily serve four people. A bonus is that most of the ingredients in this version might already be in your pantry. If not, a quick trip to your neighborhood grocery store will get you everything you need (Sichuan peppercorns are becoming more and more common in grocery stores, but can also be omitted if it’s not available).


To make a stir-fry, it usually involves the following steps: prepping your meat and vegetables, making your sauce, and then cooking the meat and vegetables. Stir-frying is best done in a wok—a regular pan works too if that’s what’s available to you—because it distributes heat evenly, requires less oil, and the high sides prevent food from landing outside the wok when it’s tossed around. A key ingredient to your sauce is cornstarch. It’ll thicken up your sauce and should be prepared first with water and other ingredients before adding it to your wok.


We like making Kung Pao with shrimp because shrimp is low fat, low-calorie protein option. It can seem high in cholesterol compared to chicken, but that fat is low in saturated fat and has no trans fat, both fats you should try to avoid. It contains some omega-3 fatty acids that can benefit your cardiovascular system. Shrimp happens to be America’s favorite seafood, so the next time you’re considering what to do with your frozen shrimp, try this Kung Pao Shrimp recipe.

How Many Calories Per Serving?

This recipe is only 250 calories per serving.


Cook’s note for cooking Kung Pao Shrimp

If you prefer vegetarian Kung Pao, you’ll want to adjust your quantity of cornstarch. Try adding a teaspoon to the sauce. As the sauce cooks, it will naturally become an even thicker consistency.




Mix the ingredients for the sauce and set aside.


Heat your vegetable oil on medium-high heat. Then add the green and red bell peppers and cook until tender—about 3-4 minutes. Add garlic and cook for an additional 2 minutes.


Add shrimp, chilies, and peanuts, then cook for 3-4 minutes, just before the shrimp is done.


Add the sauce and stir until sauce thickens.


Season with salt and pepper to taste, then throw in a teaspoon of Sichuan peppercorns if available.


The sauce is made with fresh ginger, soy sauce/tamari, honey, and sriracha.
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The sauce is made with fresh ginger, soy sauce/tamari, honey, and sriracha.
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