Authentic Kung Pao Shrimp
I love the delicious taste of Kung Pao sauce and fresh, bouncy and succulent shrimp. Today, I am going to teach you how to make Kung Pao Shrimp and the authentic recipe of this delicious dish.
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What Does Kung Pow Mean?
Kung Pao (sometimes spelled as Kung Pow) are Chinese recipes that are stir-fried and served with a spicy sauce. The most popular Kung Pao dishes are made with either chicken or shrimp.
While I love Kung Pao Chicken, I prefer shrimp because shrimp is briny and tasty.
The flavor combination of kung pao sauce and shrimp work like a magic, so much as that some Chinese restaurants call this dish Kungfu Shrimp.
Is Kung Pao Healthy?
This dish offers a great amount of vitamins, minerals, and essential amino acids. This recipe provides a lot of protein while minimizing the fat you might find in a restaurant, and makes a perfect high protein and low carb meal.
Shrimp is America’s favorite seafood item, so the next time you have some shrimp in your freezer, just try this absolutely delightful recipe, which takes less than 30 minutes to make. Enjoy!
How Many Calories per Serving?
This recipe is only 457 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Kung Pao Shrimp
Kung Pao Shrimp - easy and delicious Kung Pao shrimp recipe that takes 20 mins to make. This recipe is so much better and healthier than Chinese takeout.
- 2 tablespoons oil
- 1 inch ginger, peeled and thinly sliced
- 1/4 onion quartered
- 1/2 green bell pepper cut into pieces
- 10 mini dried red chilies (5 regular-sized dried chilies)
- 10-12 oz. 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 (ABC Kecap Manis)
- 1/2 teaspoon corn starch
- 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
1Mix 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.
This recipe is absolutely delicious like most recipes I find on your site. I doubled the sauce because I wanted more sauce with the shrimp. I used less salt like I do in almost all of my recipes I make. In have traveled to China and this recipe tasted very authentic to food in China. Thank you! I also served it over deep fried rice noodles.
I need to make the prawn recipe for 10 people. Do I times all ingredients by 5?
It doesn’t work this way. It might be too salty.
Thanks grate simple recipe will make it now
What is the difference between regular soy sauce and sweet soy sauce? I have only been able to buy the regular soy sauce.
Buy from Amazon.
If i do not want to use dry chili peper .What can i use instead.
La Yu or Chinese hot chili oil.
Satisfies it all…..moderate cost, excellent ingredients, quick and easy and is EXCELLENT
Gosh darn you nailed it again! You always put these together to be So easy to make that I brace myself for less than perfect. I think I’ve decided you are just sort of perfect. Thank you again, dear heart!
Aww thanks! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
King pau shrimp