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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.
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
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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