Kung Pao Shrimp

Kung Pao Shrimp is a delicious stir-fry dish packed with bold flavors, crunchy peanuts, and tender shrimp. With its sweet, savory, and slightly spicy sauce, this recipe is a restaurant-quality dish you can make at home in just 25 minutes. Perfect for busy weeknights, it pairs beautifully with steamed rice or noodles, making it a family favorite that everyone will love.

Why You’ll Love This Kung Pao Shrimp Recipe

• Quick and easy: ready in just 25 minutes
• Full of flavor with garlic, ginger, and a tangy-sweet sauce
• Perfect for weeknight dinners or entertaining guests
• Customizable spice level to suit your taste
• Healthier than takeout with fresh ingredients

Ingredients

For the Marinade

• ¾ pound medium shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch

For the Stir-Fry

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 tablespoon garlic, grated
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red pepper flakes (or more if you like it spicy)
• 3 green onions, thinly sliced
• ¼ cup dry roasted peanuts

For the Sauce

• ⅓ cup reduced sodium chicken broth
• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon dry sherry
• 1 teaspoon brown sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch

Instructions

1. Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate for 10 minutes while you prep the vegetables.
2. Mix all the sauce ingredients together in a separate bowl and set aside.
3. Heat vegetable oil in a skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2–3 minutes, just until pink. Remove from the pan and set aside.
4. Add a little more oil if needed, then add the onion. Cook for 2–3 minutes until it begins to soften.
5. Add red and green bell peppers, garlic, ginger, and red pepper flakes. Stir-fry for about 5 minutes until vegetables start to soften.
6. Pour in the prepared sauce and cook until it thickens slightly.
7. Return the shrimp to the pan and simmer for 1 minute until fully cooked.
8. Stir in green onions and peanuts before serving.

Serving and Storage Tips

• Serving Suggestions: Serve Kung Pao Shrimp over steamed jasmine rice, white rice, or fluffy brown rice. It also pairs wonderfully with lo mein noodles or fried rice. For a lighter meal, serve it with quinoa, zucchini noodles, or cauliflower rice. Garnish with extra green onions or sesame seeds for added flavor and presentation.
• Storing Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Alternatively, microwave in short intervals, stirring halfway through.
• Freezing: Kung Pao Shrimp can be frozen for up to 2 months. Allow it to cool completely, then freeze in a freezer-safe container. Thaw overnight in the fridge and reheat before serving.
• Meal Prep Tip: Make the sauce and chop the vegetables ahead of time to save time on busy weeknights. Cook shrimp just before serving to keep them tender and juicy.

Variations

1. Kung Pao Chicken – Replace shrimp with cubed chicken breast or thighs. Cook chicken until golden before adding vegetables.
2. Kung Pao Tofu – Use extra-firm tofu, press to remove excess moisture, cube, and pan-fry until crispy. Toss with sauce for a vegetarian version.
3. Extra Spicy Kung Pao – Add fresh red chilies, Szechuan peppercorns, or a drizzle of chili oil for authentic heat.
4. Seafood Combo – Mix shrimp with scallops or calamari for a seafood medley. Adjust cook times so seafood stays tender.
5. Veggie-Loaded Version – Add snap peas, zucchini, mushrooms, or baby corn for more color, texture, and nutrition.
6. Nut-Free Kung Pao – Swap peanuts with toasted sunflower seeds or leave them out completely for allergy-friendly cooking.
7. Cashew Kung Pao – Replace peanuts with roasted cashews for a buttery crunch.
8. Gluten-Free Kung Pao Shrimp – Swap soy sauce with tamari or coconut aminos and use gluten-free hoisin sauce.
9. Sweet & Spicy Kung Pao – Add a drizzle of honey or maple syrup to the sauce to balance out the spice with natural sweetness.
10. Low-Sodium Kung Pao Shrimp – Use low-sodium soy sauce and broth to cut down salt while keeping flavor.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, thaw them first and pat dry to avoid excess water in the stir-fry.

2. How spicy is Kung Pao Shrimp?
It’s mildly spicy, but you can adjust heat with more or fewer red pepper flakes.

3. What size shrimp works best?
Medium to large shrimp are ideal since they cook quickly and stay juicy.

4. Can I make Kung Pao Shrimp ahead of time?
Yes, prep the sauce and vegetables in advance, but cook shrimp fresh for the best texture.

5. What can I serve with this dish?
Steamed rice, fried rice, lo mein noodles, or even cauliflower rice.

6. Can I skip the nuts?
Yes, peanuts are optional. Use cashews, sunflower seeds, or omit them.

7. How do I thicken the sauce?
The cornstarch in the sauce thickens it as it cooks. If it’s too thin, simmer longer.

8. Can I double the recipe?
Yes, but cook in batches so the shrimp and vegetables sear properly without steaming.

9. How long does it keep in the fridge?
Store for up to 3 days in an airtight container.

10. Can I freeze Kung Pao Shrimp?
Yes, freeze up to 2 months. Thaw overnight and reheat gently before serving.

Kung Pao Shrimp is a quick, easy, and flavorful dish that brings the taste of your favorite takeout straight to your kitchen. With its balance of sweet, savory, and spicy flavors, this recipe is perfect for weeknight dinners or special occasions. Try it once, and it will quickly become a regular on your dinner rotation.

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