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A bowl of this kung pao shrimp is a delicious combination of spicy, savory, sour, and sweet! Tender and juicy shrimp, stir-fried with bell peppers and chilies, and tossed in a thick and flavorful kung pao sauce—ready to be devoured in just 20 minutes!
Many Chinese dishes with shrimp are coated with a batter or glaze before pan or deep frying. Think Sesame Shrimp or Honey Walnut Shrimp. So when I want to skip those extra steps, this quick kung pao shrimp recipe easily makes its way to my kitchen!
If you’re looking for something familiar and classic, try my Sweet And Sour Shrimp recipe!
Why You’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! You won’t have to stand in the kitchen for hours to enjoy a dish from your favorite Chinese restaurant!
- Healthier than takeout. No need 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. You won’t find a dull moment in this dish! It has the perfect blend of spicy, sweet, tangy, and savory flavors that’s so amazing with tender shrimp. Definitely a keeper among all my shrimp recipes!
What Does Kung Pow Mean
Kung pao or kung pow, also called gong bao or kung po, are stir-fried Chinese recipes with meat, vegetables, and peanuts that are tossed in a spicy sauce. The most popular kung pao dishes are made with either chicken or shrimp.
While I love the classic Kung Pao Chicken, shrimp has a briny and sweet flavor that pairs perfectly with the spicy kung pao sauce. Plus, it cooks much faster than chicken, so it is my go-to for a quick and easy weeknight meal.
Some Chinese restaurants even call this dish Kungfu Shrimp. And I agree, it is quick and has a nice kick to it! Add to that the bold flavors and textures from the sauce and peanuts, and you have a healthy, homemade dish that’s just as good, if not better than any kung pao you’ve had from Panda Express, PF Chang’s, or Red Lobster.
Ingredients
- 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.
See the recipe card for full information on ingredients.
What Is Kung Pao Sauce Made Of
Most of the amazing flavors of kung pao come from the sauce. It’s a simple combination of soy sauce, Chinese black vinegar, sesame oil, sugar, and cornstarch, which honestly, may already be in your pantry!
The ingredient that makes my kung pao sauce unique and flavorful is sweet soy sauce. It’s a thick, sweet, and salty condiment that’s commonly used in Indonesian cuisine.
I use the ABC brand Kecap Manis from Indonesia, but a good alternative to this is Thai sweet soy sauce. You can easily find them at Asian stores and you can also order online.
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 This Recipe
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:
Step 1: Mix the kung pao sauce ingredients and set aside.
Step 2: 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.
Step 3: 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.
Cooking Tips
- Prepare all the ingredients before cooking since a stir-fry like this requires quick and continuous cooking.
- Use a wok or a large skillet to cook the dish to ensure even heat distribution.
- Devein the shrimp for a clean flavor. You can either remove the tails for easier eating or keep them on for presentation.
- Use roasted peanuts for the best texture and flavor. You can do this by heating the peanuts in a dry skillet for a few minutes until they turn slightly golden and fragrant.
- If you want a milder version, use fewer chilies or skip them altogether. If you’re still using dried chilies, make sure not to break them apart to keep the heat manageable. You can also remove them just 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.
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 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
- Prepare all the ingredients before cooking since a stir-fry like this requires quick and continuous cooking.
- Use a wok or a large skillet to cook the dish to ensure even heat distribution.
- Devein the shrimp for a clean flavor. You can either remove the tails for easier eating or keep them on for presentation.
- Use roasted peanuts for the best texture and flavor. You can do this by heating the peanuts in a dry skillet for a few minutes until they turn slightly golden and fragrant.
- If you want a milder version, use fewer chilies or skip them altogether. If you’re still using dried chilies, make sure not to break them apart to keep the heat manageable. You can also remove them just before serving.
- Watch the cooking video for a step-by-step guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family will love this shrimp! This looks better than anything I can get from a local restaurant.
You specify ” 3 stalks scallions, use the white parts only” yet the pics show you used the green parts only.
The green things you see on the pictures are green bell peppers, and those few chopped scallions on the top are for food photography only. You can use the whole thing, if you like. It doesn’t affect the taste but the green parts don’t have much of a texture after stir-frying.
My kids love shrimps, they will literally devour anything shrimps. We also love Asian food but I haven’t cooked much Asian food at home yet. I am happy to find your blog, so many goodies in here for me.
Hi Amira, please try out my recipes, they are all amazing and delicious!
Love it!!!!
I was a bit skeptical at first because there was no proper reviews, just posts of people saying they thought the reciepe was nice. Just made some today and it tastes great. I didn’t have actual ginger, so I used ginger powder. Still worked ??. Also I used Rice vinegar its all they had in sainsburys anyway thanks for the recipe. Will defo cook again for the family.
Hi Sarah, awesome, I am glad you tried out my Kung Pao shrimp recipe. You should try more. All my recipes are very good!
Any substitute for Kecap Manis? It was so hard to find here in Philippines :(
Just dark soy sauce.
Hi Rasa, I made this last night and followed it to the letter. I can’t tell you how delicious this was. I used my own dried cayenne peppers from last years garden. They were extremely spicy and I believe added to the deliciousness. I also did not have any sweet soy but clicked on the link and there was a recipe for sweet soy. This was the key. I could have drunk the sauce! I love your book and your all your recipes! Thanks.
Hi Michelle, I am so happy that you loved this Kung Pao Shrimp recipe. Yes, it is so good! I love the extra heat. Please check out all my recipes here, they are all good and very easy to make: https://rasamalaysia.com/recipe-index-gallery/
I found this wonderful recipe today and had to try it. I am new to Asian cooking, but willing to try. I recently purchased a wok and have used it once. This was my second time and it was awesome! The directions are simple easy to follow. I surprised myself! Delicious. Thank you for the recipe. I look forward to making more of your wonderful dishes.
Thanks again,
Tina
this sounds awesome. Thanks for sharing. Simon
What is the brand name of chinese black vinegar.In USA we get different variety of chinese black vinegar.
Any brand is fine, I don’t have any specific brand in mind.
What is the brand name of chinese black vinegar