This flavorful Kung Pao Shrimp is made with stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. The recipe takes less than 20 minutes to make and is so much better and healthier than take out! Serve over rice to soak up all of the delicious sauce.

Make this a meal with my Fried Rice and Japanese Cucumber Salad!

Kung Pao Shrimp in white bowl topped with black sesame seeds and peanuts.

Email this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Before you get started / Kelley’s tips

    • Don’t Overcook the Shrimp. To keep the shrimp extra juicy, I cook them fast over really high heat. This helps them to get caramelized on the outside and crisp. I only cook the shrimp until translucent, 3-4 minutes. Any longer and the shrimp will be chewy and rubbery.
    • Use Other Proteins. Feel free to substitute cubed chicken thighs to make kung pao chicken or thinly sliced flank steak to make kung pao beef.
    • Use Veggies You Have on Hand. I’ve made this with bok choy, celery, zucchini and fresh green beans!
    • Make it Vegetarian. To keep this dish vegetarian replace the shrimp with cauliflower! Kung Pao Cauliflower is so good!
    • Add Some Heat. If you want more of a kick to the sauce add more Sriracha or crushed red pepper flakes. You can also saute a chili pepper or jalapeno with the bell peppers for extra spice.

    Ingredients

    • Shrimp – Large deveined shrimp with the tails removed. If using frozen thawed shrimp make sure to pat dry any excess moisture.
    • Red bell pepper – Adds a nice crunch and pop of color!
    • Soy sauce – I recommend using low sodium soy sauce to keep the saltiness down. If you have regular soy sauce just add an extra splash of water to the sauce.
    • Garlic and ginger – Fresh ginger and garlic add so much flavor to the sauce! Feel free to add more garlic!
    • Sesame Oil – Has a wonderful nutty flavor that is commonly used in Kung Pao sauce. You can find this at your local grocery store usually in the international isle or online here.
    • Sriracha – Add more or less to taste!
    • Rice wine vinegar – Adds some acidity and helps to balance out the sauce.
    • For serving – Chopped peanuts, sesame seeds and green onions!

    How to Make Kung Pao Shrimp

    1. Sauté the Bell Pepper: Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied.
    sautéeing diced red bell pepper in large skillet.
    1. Cook the Shrimp: Next add in shrimp and saute until fully cooked 2-3 minutes.
    sautéing shrimp in large skillet with bell peppers.
    1. Add in Garlic and Ginger and cook for 1 minute.
    cooking minced garlic in skillet with shrimp and bell peppers.
    1. Make the Kung Pan Sauce: Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.
    Kung Pao sauce ingredients in small white bowl.
    1. Simmer the Sauce: Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.
    simmering shrimp in Kung Pao sauce.
    1. Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.
    Kung Pao shrimp in skillet topped with sesame seeds and green onions.

    What to serve with Kung Pao Shrimp

    Frequently Asked Questions

    Can I use frozen shrimp?

    Yes! Just make sure you thaw them out completely and pat them dry before cooking to avoid excess moisture.

    How spicy is this dish?

    It’s mildly spicy using only a ½ teaspoon of Sriracha. You can adjust the heat by adding more or using less, depending on your taste preference.

    How do I store and reheat leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

    Takeout Inspired Kung Pao Shrimp in white bowl with chopsticks.

    More Takeout Recipes to Try

    Recipe

    Kung Pao Shrimp

    4.88 from 8 votes
    This flavorful Kung Pao Shrimp is made with stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. The recipe takes less than 20 minutes to make and is so much better and healthier than take out! Serve over rice to soak up all of the delicious sauce.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 4
    Rate Print

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Kung Pao Shrimp

      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
      • 1/8 teaspoon sesame oil
      • 1/2 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

      Instructions

      Kung Pao Shrimp

      • Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied.
      • Next add in shrimp and saute until fully cooked 2-3 minutes.
      • Add in garlic and ginger cook for 1 minute.
      • Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.
        Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

      Kung Pao Sauce

      • Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.
      • Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.
      • Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

      Nutrition Information

      Calories: 265.44kcalCarbohydrates: 6gProtein: 36.53gFat: 9.69gSaturated Fat: 0.89gCholesterol: 428.64mgSodium: 2151.12mgPotassium: 251.18mgFiber: 0.9gSugar: 1.68gVitamin A: 652.06IUVitamin C: 47.42mgCalcium: 252.07mgIron: 4.11mg

      Did You Make This?

      I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

      Leave a Review Follow Chef Savvy