Kung Pao Shrimp

Want to know how to make the best Kung Pao Shrimp? This is it! This homemade Kung Pao Shrimp recipe is bold, saucy and full of so much delicious flavor.

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This glossy Kung Pao Shrimp is my most-requested recipe from friends and family during weeknights and gatherings, and it is a given that I make it whenever someone craves restaurant-style takeout at home.

It’s not your typical basic stir-fry recipe, it’s better! It balances tender juicy shrimp, spicy-sweet glossy sauce, and crunchy peanuts for a lively bite that hits all the right notes.

Ingredients in Kung Pao Shrimp

This ingredient setup keeps things bold while still being easy to put together at home.

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How to make Kung Pao Shrimp

This recipe moves quickly, so having everything ready before cooking helps a lot.

1. Prepare the shrimp

Start by cleaning and patting the shrimp dry. Season lightly with salt and a small splash of soy sauce. This gives the shrimp a base flavor before cooking.

2. Mix the sauce

In a bowl, combine soy sauce, brown sugar, rice vinegar, a little water, and cornstarch. Stir until smooth. This mixture will turn into the thick sauce later.

3. Heat the pan

Place a large pan or wok over medium high heat and add a bit of oil. Let it heat up until it feels hot but not smoking. This helps cook everything quickly.

4. Cook the shrimp

Add the shrimp to the pan in a single layer. Cook for a short time on each side until they turn pink and slightly firm. Remove them from the pan to avoid overcooking.

5. Build the flavor base

In the same pan, add garlic, ginger, and dried red chilies. Stir quickly so they release their aroma without burning. This step builds the strong base flavor.

6. Add vegetables

Toss in chopped bell peppers and cook briefly until they soften slightly but still keep some crunch. This adds texture to the dish.

7. Combine everything

Return the shrimp to the pan and pour in the prepared sauce. Stir well so the shrimp and vegetables get coated evenly.

8. Finish and serve

Cook for a few minutes until the sauce thickens and turns glossy. Add peanuts and green onions at the end, then serve right away while hot.

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How to serve Kung Pao Shrimp

A bowl of warm rice works perfectly with this dish since it soaks up all that rich sauce. I like placing the shrimp on top so the sauce spreads into the rice and adds flavor to every bite.

For a lighter option, you can serve it with stir fried vegetables or even lettuce wraps. It keeps the dish fresh while still letting the sauce stand out.

If you are serving guests, sprinkle extra peanuts and green onions on top just before serving. It adds a bit of crunch and makes the dish look more vibrant on the table.

Recipe Tips

• Cook shrimp quickly to avoid a rubbery texture. They only need a short time in the pan.
• Prepare all ingredients before starting since the cooking process moves fast.
• Adjust dried chilies based on how much heat you prefer.
• Do not skip cornstarch in the sauce, as it helps create that glossy coating.
• Use a hot pan to get better flavor and slight browning.
• Add peanuts at the end to keep their crunch intact.

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Kung Pao Shrimp

Recipe by Amara CatherineCourse: DinnerCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1 pound shrimp peeled and deveined

• 2 tablespoons soy sauce

• 3 cloves garlic minced

• 1 teaspoon ginger minced

• 6 to 8 dried red chilies

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon cornstarch

• 1 bell pepper chopped

• ½ cup roasted peanuts

• 2 green onions sliced

• 2 tablespoons oil

Directions

• Prepare the shrimp:
  Start by cleaning and patting the shrimp dry. Season lightly with salt and a small splash of soy sauce. This gives the shrimp a base flavor before cooking.
• Mix the sauce:
  In a bowl, combine soy sauce, brown sugar, rice vinegar, a little water, and cornstarch. Stir until smooth. This mixture will turn into the thick sauce later.
• Heat the pan:
  Place a large pan or wok over medium high heat and add a bit of oil. Let it heat up until it feels hot but not smoking. This helps cook everything quickly.
• Cook the shrimp:
  Add the shrimp to the pan in a single layer. Cook for a short time on each side until they turn pink and slightly firm. Remove them from the pan to avoid overcooking.
• Build the flavor base:
  In the same pan, add garlic, ginger, and dried red chilies. Stir quickly so they release their aroma without burning. This step builds the strong base flavor.
• Add vegetables:
  Toss in chopped bell peppers and cook briefly until they soften slightly but still keep some crunch. This adds texture to the dish.
• Combine everything:
  Return the shrimp to the pan and pour in the prepared sauce. Stir well so the shrimp and vegetables get coated evenly.
• Finish and serve:
  Cook for a few minutes until the sauce thickens and turns glossy. Add peanuts and green onions at the end, then serve right away while hot.