Kung Pao Shrimp

4.55 from 98 votes

This kung pao shrimp is everything you crave in one bowl—spicy, savory, sour, and sweet! With tender, juicy shrimp, crisp bell peppers, and a kick from the chilies, all tossed in a rich and flavorful kung pao sauce. Best part? It’s ready to devour in just 20 minutes!

Prep Time15

Cook Time5

Total Time20

Course: Shrimp

Cuisine: Chinese Recipes

Keyword: Kung Pao Shrimp

Servings: people

Author: Bee Yinn Low

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 like to devein the shrimp for a cleaner taste. For the tails, it’s up to you—leave them on for a nice presentation or take them off for easier eating.
Shrimp cook fast—just 2–3 minutes per side. As soon as they turn pink and curl, they’re ready. Overcooking will make them rubbery, and no one wants that!
No Chinese black vinegar? Rice vinegar or apple cider vinegar works in a pinch. Can’t find sweet soy sauce? Try mixing regular soy sauce with a pinch of sugar as a substitute.
Roasted peanuts are a must for that amazing crunch and flavor. I like to toast them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant.
For a milder dish, I cut back on the chilies or leave them out altogether. If I do use dried chilies, I keep them whole to keep the heat level in check and simply remove them before serving.

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