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This kung pao shrimp is everything you crave in one bowl—spicy, savory, sour, and sweet! With tender, juicy shrimp, crisp bell peppers, and a kick from the chilies, all tossed in a rich and flavorful kung pao sauce. Best part? It’s ready to devour in just 20 minutes!
Table of Contents
- Delicious Kung Pao Shrimp In Just 20 Minutes
- Why I’ll Love This Recipe
- What Does Kung Pow Mean
- Ingredients You’ll Need
- What Is Kung Pao Sauce Made Of
- Recipe Variations
- How To Make Kung Pao Shrimp
- Cooking Tips
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Kung Pao Shrimp Recipe
Delicious Kung Pao Shrimp In Just 20 Minutes
A lot of Chinese shrimp dishes are coated in batter or glaze before frying, like Sesame Shrimp or Honey Walnut Shrimp. But when I want to skip those extra steps, this quick and authentic kung pao shrimp recipe is my go-to—it’s simple, flavorful, and satisfying!
Be sure to check out my step-by-step video and tips below to help you make this dish perfect every time!
If you’re in the mood for something familiar and classic, check out my Sweet And Sour Shrimp recipe next!
Why I’ll Love This Recipe
- Quick and easy. This spicy kung pao shrimp is made in just one pan and takes only 20 minutes to prep and cook! I don’t have to stand in the kitchen for hours to enjoy a dish from my favorite Chinese restaurant!
- Healthier than takeout. I don’t have to settle for greasy and heavy Chinese takeout! This homemade version is packed with fresh ingredients and cooked with less oil and sodium.
- Balanced flavors. I won’t find a dull moment in this dish! It has the perfect blend of spicy, sweet, tangy, and savory flavors that are amazing with tender shrimp. Definitely a keeper among all my shrimp recipes!
What Does Kung Pow Mean
Kung pao or kung pow, also known as gong bao or kung po, is a stir-fried Chinese dish with meat, vegetables, and peanuts tossed in a spicy sauce. The most popular versions are made with either chicken or shrimp.
While I love the classic Kung Pao Chicken, shrimp has this briny, sweet flavor that pairs so well with the spicy kung pao sauce. Plus, shrimp cooks much faster than chicken, making it my go-to for a quick and easy weeknight meal.
Some Chinese restaurants even call this dish Kungfu Shrimp. And honestly, I can see why—it’s quick, with just the right amount of kick! With the bold flavors from the sauce and peanuts, this homemade version is healthy and just as good (if not better) than anything you’d get from Panda Express, PF Chang’s, or Red Lobster.
Ingredients You’ll Need
- Shrimp – I use jumbo shrimp for this recipe because they are meatier and hold up well when stir-frying. But any size of shrimp will work. You can even opt for prawns since they are naturally larger than shrimp.
- Peanuts – don’t skip the roasted peanuts! They add a nice crunchy texture and nutty flavor to the dish. It’s a must-have for an authentic kung pao.
- Kung pao sauce – of course, what’s kung pao shrimp without the sauce? Make it from scratch with my simple yet delicious recipe below!
- Ginger – an essential aromatic in Chinese cuisine! It adds another layer of warm and spicy flavor to the dish.
- Dried chilies – provide heat and smokiness to the dish. Look for Chinese or Korean dried chili peppers for a more authentic taste.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
What Is Kung Pao Sauce Made Of
Most of the amazing flavors in kung pao come from the sauce. It’s a simple blend of soy sauce, Chinese black vinegar, sesame oil, sugar, and cornstarch—ingredients that you probably already have in your pantry!
What makes my kung pao sauce stand out is the addition of sweet soy sauce. It’s a thick, sweet, and salty condiment often used in Indonesian cuisine.
I love using the ABC brand Kecap Manis from Indonesia, but if you can’t find it, Thai sweet soy sauce is a great alternative. You can usually find them at Asian stores, or you can easily order them online.
Recipe Variations
- Veggies. If bell peppers aren’t enough, add in other veggies like broccoli, bok choy, or mushrooms for added texture and nutrition.
- Szechuan. Aside from dried chilies, mix in some Szechuan peppercorns for that numbing, tingling sensation in your mouth.
- Protein. Not a fan of shrimp? Replace it with thin beef slices and create a hearty Kung Pao Beef for the whole family. You can even opt for chicken to make these Kung Pao Chicken Tacos.
- Nuts. Traditional kung pao dishes usually contain peanuts, but get creative and try cashews or pine nuts for a different crunch.
How To Make Kung Pao Shrimp
Shrimp is undoubtedly the most popular seafood option in America. And who doesn’t love a good Chinese takeout with a side of rice and veggies?
The next time you have some shrimp in your fridge (which is probably always), save yourself the delivery fee and make this delicious kung pao prawns recipe at home.
It’s one of the most satisfying Chinese shrimp recipes you’ll ever try and even better, you can prep and cook it in just 20 minutes!
Here’s how to make spicy kung pao shrimp at home:
Combine all the kung pao sauce ingredients in a bowl and set it aside.
Heat up a wok and add the cooking oil until it’s really hot. Toss in the ginger and give it a quick stir. Then, add the onion, green bell pepper, and dried red chilies. Stir-fry everything until the chilies start to release their spicy aroma. Toss in the shrimp and the roasted peanuts, and keep stirring—it’s going to smell amazing!
Once the shrimp are almost done cooking, pour in the kung pao sauce and stir until it thickens up nicely. Throw in the chopped scallions, give everything a few quick stirs, then dish it out and serve hot—so delicious!
Cooking Tips
- I like to devein the shrimp for a cleaner taste. For the tails, it’s up to you—leave them on for a nice presentation or take them off for easier eating.
- Shrimp cook fast—just 2–3 minutes per side. As soon as they turn pink and curl, they’re ready. Overcooking will make them rubbery, and no one wants that!
- No Chinese black vinegar? Rice vinegar or apple cider vinegar works in a pinch. Can’t find sweet soy sauce? Try mixing regular soy sauce with a pinch of sugar as a substitute.
- Roasted peanuts are a must for that amazing crunch and flavor. I like to toast them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant.
- For a milder dish, I cut back on the chilies or leave them out altogether. If I do use dried chilies, I keep them whole to keep the heat level in check and simply remove them before serving.
Frequently Asked Questions
Yes, kung pao shrimp is a healthy dish, especially when made at home with fresh ingredients. It’s packed with protein and vegetables, and the kung pao sauce is relatively low in calories and fat compared to other heavy sauces.
Yes, kung pao is known for its bold and spicy flavors. But if you’re making it from scratch, you can always adjust the heat level by adding more or fewer chilies.
No, kung pao has a balanced flavor and texture profile that’s different from sweet and sour which tends to be more tangy and smooth. Kung pao has a spicy kick from dried red chilies and a nice crunch from peanuts.
General Tso’s has a thicker and sweeter sauce, while kung pao has a perfect balance of spicy, savory, and sweet. Kung pao also contains peanuts for added flavor and texture.
If you don’t want to use dried chili peppers, you can swap them out for La Yu (Japanese chili oil) or Chinese hot chili oil. Just tweak the amount depending on how spicy you like it!
I stick to using just the white parts for this recipe since the green parts don’t add much texture after stir-frying. The green ones are mostly for looks in the photos! But if you like, feel free to use the whole scallion—it won’t change the flavor!
This kung pao chicken recipe has only 458 calories per serving.
What To Serve With This Recipe
For a complete Chinese feast, serve this Kung pao shrimp with steamed rice, fried rice, or noodles and Hot and Sour Soup. Sometimes, I pair it with vegetable stir-fries to balance out the heat from the dish.
For a wholesome and easy weeknight Chinese-style dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Kung Pao Shrimp
Ingredients
- 2 tablespoons oil
- 1 inch (2.5cm) ginger, peeled and thinly sliced
- 1/4 onion, quartered
- 1/2 green bell pepper, cut into pieces
- 10 mini dried red chilies, or 5 regular-sized dried chilies
- 10-12 oz (280g-350g) 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 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
Instructions
- Mix the kung pao sauce ingredients and set aside.
- Heat a wok and add the cooking oil until it’s very hot. Add the ginger and stir quickly. Then add the onion, green bell pepper, and dried red chilies. Stir-fry until the chilies release their spicy aroma. Add the shrimp and roasted peanuts, continuing to stir.
- When the shrimp are nearly cooked, add the kung pao sauce to the wok and stir until the sauce thickens. Add the chopped scallions, give a few quick stirs, then dish out and serve hot.
Video
Notes
- I like to devein the shrimp for a cleaner taste. For the tails, it’s up to you—leave them on for a nice presentation or take them off for easier eating.
- Shrimp cook fast—just 2–3 minutes per side. As soon as they turn pink and curl, they’re ready. Overcooking will make them rubbery, and no one wants that!
- No Chinese black vinegar? Rice vinegar or apple cider vinegar works in a pinch. Can’t find sweet soy sauce? Try mixing regular soy sauce with a pinch of sugar as a substitute.
- Roasted peanuts are a must for that amazing crunch and flavor. I like to toast them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant.
- For a milder dish, I cut back on the chilies or leave them out altogether. If I do use dried chilies, I keep them whole to keep the heat level in check and simply remove them before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe was amazing, however I can’t believe its not been mentioned… the chillies… 10 chillies?? I used 5 and it was the hottest dish I’d ever made. Have I missed something as I would love to perfect this dish.
Hi there, it depends on the spiciness of the dried chilies. The ones we get here are not that spicy at all. You can cut down to your heat tolerance level.
This was really good. My son is allergic to nuts, so I just threw some sunflower seeds in the mix. Thank you!
Thanks Marla for trying my Kung Pao Shrimp recipe.
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!
This kung pao shrimp taste awesome :-) thanks for the recipe…
This looks great. Going to the store now.
I tried this! Absolutely delicious! Thank you for the recipe!
I just made this today & had it with congee. Delicious!
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!!
I don’t love shrimp but with this recipe I think that could totally change! I always love your photos btw!
Aww thanks so much Jaclyn. This Kung Pao Shrimp recipe is awesome you should totally try it out.
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.