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Kung Pao Shrimp


2 people


20 mins


Kung Pao Shrimp - easy and delicious Kung Pao shrimp recipe that takes 20 mins to make. This recipe is so much better and healthier than Chinese takeout.


– 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

Step 1

– Mix the Kung Pao sauce ingredients and set aside.

Step 2

– 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.

Step 3

– 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.

Thick Brush Stroke



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