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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! 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 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 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 prepare all the ingredients before cooking since a stir-fry like this requires quick and continuous cooking.
- I use a wok or a large skillet to cook the dish, ensuring even heat distribution.
- I devein the shrimp for a cleaner flavor. I can either remove the tails for easier eating or leave them on for presentation.
- I always use roasted peanuts for the best texture and flavor. I do this by heating the peanuts in a dry skillet for a few minutes until they turn slightly golden and fragrant.
- If I want a milder version, I use fewer chilies or skip them altogether. If I’m still using dried chilies, I make sure not to break them apart to keep the heat manageable. I 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 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 prepare all the ingredients before cooking since a stir-fry like this requires quick and continuous cooking.
- I use a wok or a large skillet to cook the dish, ensuring even heat distribution.
- I devein the shrimp for a cleaner flavor. I can either remove the tails for easier eating or leave them on for presentation.
- I always use roasted peanuts for the best texture and flavor. I do this by heating the peanuts in a dry skillet for a few minutes until they turn slightly golden and fragrant.
- If I want a milder version, I use fewer chilies or skip them altogether. If I’m still using dried chilies, I make sure not to break them apart to keep the heat manageable. I can also remove them just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finishing my second helping. Easy to make. Found the sweet soy at our local grocery chain (HEB). Will definitely make again.
May I ask where you purchased your mini chiles? Are they dried or fresh?
Thank you!
Dried. Bought at Asian stores.
5 Stars! Easy to make, delicious! My family was raving, look forward to trying more of your recipes.
Can I use regular vinegar?
Yes.
Amazing is all I can say!
Awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Fabulous!
We loved everything about this recipe. I used chicken thighs instead of shrimp. Instructions were easy to follow. It’s a fairly quick recipe to make.
Hi Barbara, awesome. You can also search for my Kung Pao Chicken recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Great dish, I love Chines dishes and I’m always looking to make new dishes. Thanks !
Awesome, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This was ABSOLUTELY delicious! I had to make some adjustments because I didn’t have everything on hand. I didn’t have sweet soy sauce so used Maple syrup and Laoganma for heat.
I will definitely add this to my rotation, after a long day playing nurse to my family and cleaning this was such a treat and QUICK! I can’t wait try it when I have all the ingredients on hand.
Hi Denise, sounds yummy. Laoganma is perfect for kung pao shrimp. Glad you love my recipe, please try more: https://rasamalaysia.com/recipe-index-gallery/