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Kung Pao Shrimp http://rasamalaysia.com/kung-pao-shrimp-kung-pao-prawn-recipe/
Kung Pao Shrimp
Kung Pao Shrimp pictures (6 of 6)

Kung Pao Shrimp

Kung Pao Shrimp recipe that is super easy to make at home, less than 30 minutes but much better and healthier than Kung Pao Shrimp takeout from restaurants.

Originally published in May 18, 2009. Updated with new photos.

Kung Pao Shrimp

Whenever I am lazy to cook lunch and decide to order a Chinese takeout or to go, I always get Kung Pao Shrimp. Kung Pao Shrimp is my favorite lunch special item on Chinese restaurant menu, I just love the wonderful taste of the dish and the fresh, bouncy, and succulent shrimp, which goes so well with steamed rice.

Kung Pao Shrimp

While I love Kung Pao Chicken, I prefer Kung Pao Shrimp because I love shrimp, and I think the flavor combination of kung pao sauce and shrimp work like a magic. It is no doubt that Kung Pao shrimp is a very popular shrimp entree in Chinese restaurants here in the US.

Kung Pao Shrimp

If you love Kung Pao as much as I do, you can pretty muchc Kung Pao anything you wish, at home. Some common options are: squid, scallop, or cuttlefish. Regardless of what you choose as your protein of choice, Chinese Kung Pao stir-fry is undeniably delicious and mouthwatering.

Kung Pao Shrimp

Shrimp is America’s favorite seafood item, so the next time you have some shrimp in your freezer, just try this absolutely delightful Kung Pao Shrimp recipe, which takes less than 30 minutes to make. Enjoy!

RECIPE HERE: Kung Pao Shrimp
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56 comments... read them below or add one

  1. Wonderful pictures… I want to taste your “kung pao shrimp”, it seems so delicious!

  2. joey says:

    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!

  3. 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.

  4. This looks fantastic! I love Kung Pao chicken, shrimp, and tofu. Can’t wait to try this.

  5. This is a true classic and wonderful dish! The prawns look juicy!!

  6. Maya says:

    I made your crawfish recipe the other day and it was soooo good! Kung Pao looks pretty good.

  7. noobcook says:

    I like Kung Pao! Great idea with prawns =D

  8. Ninette says:

    Looks fantastic, as always!

  9. listless me the fioricet junkie says:

    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.

  10. Alex says:

    Looks great! I love Kung Pao, but I thought it should have some sichuan peppers

  11. Kevin says:

    That shrimp kung pao looks so tasty!

  12. Nils says:

    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!!!

  13. Lori Lynn says:

    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!
    LL

  14. gabercro says:

    Tried this last night. It was superb. I had to add a little more cornstarch though to thicken. Fantastic recipe.

  15. gabercro says:

    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.

  16. che says:

    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

    • Hi Che, you can just use regular dark soy sauce and add sugar to it.

      • Peter Liu says:

        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 says:

          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…

  17. MISSMS says:

    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 =)

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  19. Nabila says:

    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

  20. Marti says:

    It was delicious!!! I feel like I am in heaven entering Your site. Now I can make culinary travels at home :-)

  21. Robin says:

    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!!!

  22. springsblue says:

    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 =)

  23. Candace says:

    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?

  24. ricky says:

    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.

  25. Sumol says:

    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!

  26. Mitika says:

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

  27. Chong says:

    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

  28. Arif says:

    What a tasty dish. Can you specify the amount of shrimp in grams or lbs please?

    Thanks.

    Arif

  29. nicki says:

    Hi there,

    How many serving does this recipe make. Looks really good and would love to try it.

  30. Cynthia says:

    Tried it out for dinner last night. My family were licking their fingers. Thanks. Awesome.

  31. Kirty says:

    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.

  32. Jaclyn says:

    I don’t love shrimp but with this recipe I think that could totally change! I always love your photos btw!

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