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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.
If i do not want to use dry chili peper .What can i use instead.
Thank you
La Yu or Chinese hot chili oil.
Gosh darn you nailed it again! You always put these together to be So easy to make that I brace myself for less than perfect. I think I’ve decided you are just sort of perfect. Thank you again, dear heart!
Aww thanks! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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/