Kung Pao Shrimp

Super Easy Kung Pao Shrimp. Stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. This 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!

Authentic Kung Pao Shrimp | chefsavvy.com

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: Easy 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.

This 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 shrimp, crunchy peanuts, and thick kung pao sauce.

Kung Pao Shrimp | chefsavvy.com

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. All of which you can find in the International Isle of your grocery store. If you like it spicy like me double or triple the amount of sriracha and add some crushed red pepper flakes!

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

How to make Kung Pao Shrimp

Heat oil in a large skillet. Add bell peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce). Add in shrimp and sauté until cooked through, 3-4 minutes. Add in garlic and cook for an additional minute. Meanwhile make the Kung Pao Sauce. In a small bowl combine low sodium soy sauce, water, cornstarch, rice wine vinegar, sesame oil, ginger and Sriracha. 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. Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

What to serve with Kung Pao Shrimp

This Easy Kung Pao Shrimp makes an awesome appetizer or main dish!


  • Don’t overcook 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 whatever 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.

Takeout Inspired Kung Pao Shrimp | chefsavvy.com

Here are more Takeout recipes you can make at home!

Kung Pao Shrimp

4.86 from 7 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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

  • 1 tablespoon oil
  • 12 ounces large shrimp peeled with the tails off
  • 1/2 cup red bell pepper diced
  • 2 cloves garlic minced
  • 1/4 teaspoon fresh ginger 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
  • 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



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.
Nutrition Facts
Kung Pao Shrimp
Amount Per Serving
Calories 265.44 Calories from Fat 87
% Daily Value*
Fat 9.69g15%
Saturated Fat 0.89g6%
Cholesterol 428.64mg143%
Sodium 2151.12mg94%
Potassium 251.18mg7%
Carbohydrates 6g2%
Fiber 0.9g4%
Sugar 1.68g2%
Protein 36.53g73%
Vitamin A 652.06IU13%
Vitamin C 47.42mg57%
Calcium 252.07mg25%
Iron 4.11mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Chinese
Keyword: Easy Takeout Recipes, Easy Weeknight Dinner, Kung Pao Shrimp, shrimp


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