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Kung Pao Shrimp

Kung Pao Shrimp - easy and delicious Kung Pao shrimp recipe, less than 20 mins, much better and healthier than Chinese takeout!! |


Kung Pao Shrimp Recipe

Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins


2 tablespoons oil
1-inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only

Kung Pao Sauce:

2 tablespoons soy sauce
2 tablespoons sweet soy sauce, for example: ABC Kecap Manis
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar


Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

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65 COMMENTS... read them below or add one

  1. This is fantastic! I’m sure this shrimp version tastes as awesome as the chicken…I will be trying this recipe as soon as I get some black vinegar (have been meaning to buy — love its taste) and kecap manis!

  2. I have made with chicken, I am sure going to make with shrimps too.
    This one looks so so yumm.
    It is my hubby’s b’day end of june and he as askes me to do a asian menu and am planning to do you yakitori balls and i think i will do this one too.

  3. listless me the fioricet junkie

    Mouth-watering, makes me want to dig in right now. But unfortunately, it’s just a pic. Id o agree that this recipe would also work using squid(I’ve tried it in a restaurant before), but being more of a shrimp fan, I think your use of prawns or shrimps here would really taste better.

  4. Nils

    I love your original chicken kung pao recipe and did it many times with prawns after reading your suggestion at the end of the original recipe. I’m now very intrigued by your authentic Sichuan Kung Pao Chicken experience and your plan to revise your recipe. Any head-ups on what to change to make it more authentic?

    Keep up the great work!!!

  5. I definitely want to make this at home, I’ve only had it in restaurants. Your photo is gorgeous.
    And this is the third post with kecap manis I’ve seen today. It is on my shopping list!

  6. gabercro

    One question though. The sauce for this is different than your recipe for Kun Pao Chicken. Is there a reason or can the shrimp in this recipe just be substituted by chicken?

    • You should follow my Kung Pao chicken recipe for chicken. The recipe is not the same because of the quantity of the chicken vs. shrimp, also, the presentation is slightly different. For example: no bell pepper and onions in the chicken version.

  7. che

    hi, i live in dubai, where unfortunately, i could not find sweet soy sauce for love or money! haha! can you suggest an alternative? i am desperate to try your kung pao prawns

      • You can buy Kecap Manis in waitrose & spinneys – now if you were looking for mirin – that would be a difficult task in dubai – i have spent a lot of dollars and time searching – Where is the Mizkan supplier in Dubai :(

        • Sarah

          That’s really weird…I can find sweet soy sauce in every single simple grocery store in dubai. I live in Sharjah and they have it everywhere too. I don’t cook Japanese, so I don’t know about Mirin, but I think you can find it in stores like Spinney’s as they import many things from outside the country. And Its news to me that dark soy sauce and sweet soy sauce are different lol, I used to tell my mom they’re the same. The more you know…


    Actually, for sweet soy sauce…I never knew Malaysians even had it! Personally I use Kicap ABC from Indonesia and it’s widely sold overseas too…have been able to get it in the UK, US and Australia so far…
    Try asking your Asian shop in Dubai =)

  9. I just whipped up this dish minutes ago for dinner and it was delish! Your recipes are always a treat to look at and in my experience, come through with flying colour when made at home. Thanks for running this amazing site! – Nabila from Toronto

  10. Robin

    I have a few silly questions (I’m a terrible cook, but I want to make this for my boyfriend)….

    Do you make this with cooked, raw, or frozen shrimp?

    How do you know when the shrimp is “half-cooked”? (On that note, how long does it take for them to fully cook?)

    And finally, what temperature do I set the wok on?

    Thanks in advance!!!

      • janis

        actually you don’t know everything until you ask , thats how you get better, there was nothing wrong with any of these questions…. it may make you look inexperienced in the cooking dept. but you have to start somewhere. kudos to you for asking before you waste time/ingredients making a dish for you and your boyfriend, hopefully you found out as i see this post is a few years old.

  11. springsblue

    I just made your Kung Pao Shrimp with XL Jumbo Shrimp and it was delicious!! Amazingly simple to make too! I ordered your book from Amazon and it came in the mail. Made my day =)

  12. Candace

    Made this tonight and it was really good but didn’t get that dark color like your pic or when you get at a restaurant. I went to our asian store and followed the recipe exactly. I added cornstarch to thicken. Any other suggestions?

  13. ricky

    Great taste.I used to cook little chinese style food on week ends .After few try of your receipe my friends are really enjoying it .
    thanks and keep it up .Tonight is KUNG PAO fish.

  14. Sumol

    Hi, I tried this with success at home.. However I now have to replicate it for 8 people. I might have missed the information from the recipe, however how many servings does this recipe make? Thank you so much and I really enjoy Rasa Malaysia recipes!

  15. Mitika

    I had 2 questions- the prawn and does not need to be marinated ? And you have not specified salt in the that for a reason?

  16. Chong

    This is a lovely recipe…It is the way we like our Kung pao . Great flavours and well balanced.The chilis really sets it off and you can adjust the “hot” with the number of chilis
    Look forward to trying other recipes and thank you

  17. Kirty

    Thanks for the recipe, this is my go-to recipe when we make kung pao shrimp. I add more veggies and double the sauce, and it makes enough for dinner and leftovers the next day.

  18. Jo

    I made this last night and it was absolutely awesome!!!! So flavorful and so easy! My only suggestion would be that you double the recipe so you have leftovers. Great recipe!!

  19. Andy

    Finally!I love to cook and have tried numerous Kung Pao recipes. I’ve filed this under “Great Recipes”. Now if I can only find a good moo shu pork recipe. Thanks Rasa!

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