Kung Pao Shrimp Recipe - Quick & Flavorful Stir-Fry

Kung Pao Shrimp is a classic Chinese dish with bold flavors that tantalize the taste buds. This stir-fry recipe features juicy shrimp, crisp vegetables, a savory-spicy sauce, and the irresistible crunch of roasted peanuts. It's the perfect combination of sweet, salty, and spicy, guaranteed to leave you wanting more!

Whether you're a shrimp lover, an avid foodie, or just someone looking to whip up a restaurant-quality meal at home, this recipe will show you how to make Kung Pao Shrimp that’s just as good as (if not better than) your favorite takeout. Plus, it’s quick, easy, and packed with vibrant flavors!

Get your work ready — you’re about to discover the secrets to this irresistible dish.

What Is Kung Pao Shrimp?

Kung Pao Shrimp originates from Sichuan cuisine, known for its bold, spicy flavors and iconic use of Sichuan peppercorns. Traditionally made with chicken or pork, this variation features plump shrimp as the star ingredient.

The dish is highlighted by its tangy, sticky sauce, which consists of soy sauce, hoisin, ginger, garlic, and a hint of chili — a balance of savory, sweet, and heat. Combined with crunchy vegetables and toasted peanuts or cashews, Kung Pao Shrimp delivers flavor and texture.

While it may sound complex, you'll be amazed at how easy it is to make at home with fresh ingredients and just a few simple steps!

Why You’ll Love This Recipe

Here’s why this homemade Kung Pao Shrimp will become a staple in your cooking repertoire:

• Quick & Easy – From prep to plate in just 30 minutes.
• Healthier Than Takeout – Control the ingredients and enjoy a less greasy, MSG-free version of your favorite dish.
• Customizable – Adjust the spice level and add or swap vegetables to suit your taste.
• Perfect for Weeknights – A satisfying, flavorful meal with minimal cleanup!

Pro Tip:

If shrimp isn’t your favorite, you can substitute it with chicken, tofu, or even beef — the sauce works flawlessly with every protein!

Ingredients for Kung Pao Shrimp

To make authentic Kung Pao Shrimp, you’ll need the following ingredients:

For the Shrimp Stir-Fry:

• 1 lb (450g) shrimp – Peeled, deveined, and tail-off (or tail-on for presentation, if preferred).
• 2 tablespoons vegetable oil – For frying.
• 1 cup bell peppers – Red and green, diced into bite-sized pieces.
• ½ cup zucchini or celery – Optional, for extra crunch.
• 2 tablespoons roasted peanuts or cashews – Add the perfect crunchy texture.
• 2 dried red chilies – For that signature Kung Pao heat.

For the Kung Pao Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar or honey
• 2 teaspoons cornstarch
• 1 teaspoon Sichuan peppercorn powder – Optional, for authentic Sichuan heat.
• 2 garlic cloves – Finely minced.
• 1 teaspoon grated work

These pantry staples combine to make a thick, glossy sauce that packs all the signature Kung Pao flavors.

How to Make Kung Pao Shrimp

Here are six simple steps to prepare this classic Chinese dish at home:

Step 1. Prep the Ingredients

Start by preparing all your ingredients:

• Peel and devein the shrimp, then pat them dry with a paper towel. This helps the shrimp sear well in the pan.
• Chop your vegetables (bell peppers, zucchini, or celery) into uniform, bite-sized pieces for even cooking.
• Whisk together all the sauce ingredients in a small bowl.

Step 2. Stir-Fry the Shrimp

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Cook the shrimp for 1-2 minutes on each side until pink and just cooked through. Remove the shrimp from the pan and set aside.

Step 3. Stir-Fry the Vegetables

Add another tablespoon of oil to the wok and toss in the bell peppers, zucchini, and dried red chilies. Stir-fry for 3-4 minutes until the vegetables are crisp and slightly charred.

Step 4. Combine the Sauce and Shrimp

Pour the prepared sauce into the wok and stir well with the veggies. Bring it to a simmer to thicken slightly.

Once thickened, return the cooked shrimp to the pan and toss everything together, ensuring the shrimp is fully coated in the sauce.

Step 5. Add the Crunch

Sprinkle the roasted peanuts or cashews over the dish. You can also garnish with green onions for added freshness.

Step 6. Serve!

Remove from heat and serve immediately over steamed rice or noodles. Enjoy every flavorful bite!

Tips for Perfect Kung Pao Shrimp

1. Use High Heat – Stir-frying at high heat creates that irresistible smoky flavor.
2. Don’t Overcook the Shrimp – Overcooking leads to rubbery shrimp; aim for just pink and tender.
3. Customize Spice Levels – Adjust the number of dried chilies according to your heat tolerance.
4. Experiment with Veggies – Feel free to add broccoli, snap peas, or carrots for variety.
5. Toast the Nuts – For extra crunch and flavor, lightly toast your peanuts or cashews before adding them to the dish.

Why Make Kung Pao Shrimp at Home?

Cooking Kung Pao Shrimp yourself allows you to customize the ingredients to fit your preferences and ensures the dish is made fresh and healthy. Plus, mastering this Asian classic adds an impressive dish to your repertoire!

It's also a budget-friendly option compared to ordering takeout repeatedly. With just a few staple pantry ingredients and fresh shrimp, you'll have a restaurant-quality meal at a fraction of the cost.

Try It Tonight!

Kung Pao Shrimp is quick to whip up, full of bold flavors, and a surefire crowd-pleaser. Whether you’re cooking for your family or treating yourself to a gourmet meal, this recipe is the answer.

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