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.
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.
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!
What Dishes to Serve with this Recipe?
This meal is best served with steamed rice. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Kung Pao Shrimp Recipe
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 piece 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
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.