Kung Pao Shrimp

Super Easy Kung Pao Shrimp. Takes less than 20 minutes to make and is so much better and healthier than take out!

Kung Pao Shrimp

I love making Chinese food at home. It’s just as flavorful, super easy and a lot healthier. Today I am sharing one of my favorite Chinese take out dishes: Kung Pao Shrimp. Juicy plump shrimp, simmered in a thick kung pao sauce. Topped with green onions, sesame seeds and chopped peanuts for some crunch.

Amazing Kung Pao ShrimpThis dish comes together in minutes. I like to sauté the bell peppers and shrimp and let them simmer in the sauce until it gets nice and thick.

I love the combination of the plump shrimp, crunchy peanuts, and thick kung pao sauce.

This dish makes a wonderful appetizer or meal on top of a bed of rice.

Easy Kung Pao Shrimp

Now let’s talk about the sauce. It’s seriously AMAZING!

The sauce is made up of soy sauce, ginger, sesame oil, rice wine vinegar and sriracha.  If you like it spicy like me double or triple the amount of sriracha!

I also like to double the sauce to have extra to serve over rice.

Super Easy Kung Pao Shrimp

Love this Kung Pao Shrimp? Here are more Takeout recipes you can make at home!

Kung Pao Shrimp

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Serves: 2-4
Super Easy Kung Pao Shrimp. Takes less than 20 minutes to make and is so much better and healthier than take out!

Ingredients

Kung Pao Shrimp

  • 1 tablespoon oil
  • ¼ cup red bell pepper, diced
  • ¼ cup green bell pepper, diced
  • 12 ounces large shrimp, peeled with the tails off
  • 2 cloves garlic, minced

Kung Pao Sauce

  • 3 tablespoons low sodium soy sauce *very important to use low sodium*
  • 3 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon rice wine vinegar
  • ⅛ teaspoon sesame oil
  • ¼ teaspoon fresh ginger, minced
  • ½ teaspoon sriracha (or more to taste if you like it spicy)
  • chopped peanuts, for serving
  • green onions for garnish, if desired
  • sesame seeds for garnish, if desired (I used black and white sesame seeds)

Instructions

Kung Pao Shrimp

  1. Heat oil in a large skillet.
  2. Add bell peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce).
  3. Add in shrimp and sauté until cooked through, 3-4 minutes.
  4. Add in garlic and cook for 1 minute.
  5. Pour all of the sauce over the shrimp and bell peppers. Turn the heat down and allow the shrimp to simmer until the sauce is thickened.
  6. Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

Kung Pao Sauce

  1. Whisk all of the ingredients together in a small bowl. Set aside.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

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