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!
Make this a meal with my Fried Rice and Japanese Cucumber Salad!
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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.
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.
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
- 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.
- Cook shrimp: Next add in shrimp and saute until fully cooked 2-3 minutes.
- Add in garlic and ginger cook for 1 minute.
- Meanwhile make the Kung Pan 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.
What to serve with Kung Pao Shrimp
This Easy Kung Pao Shrimp makes an awesome appetizer or main dish!
- I love to serve the shrimp with white or brown rice to soak up all the extra sauce. For a low carb option try cauliflower rice or quinoa.
- Chow mein noodles
- Steamed vegetables
- Sautéed Bok Choy
- Rainbow Vegetable Noodle Stir-Fry
- Lo mein
- Easy Fried Rice
Tips
- 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.
Here are more Takeout recipes you can make at home!
- Easy 20 Minute Beef and Broccoli
- Honey Garlic Sesame Chicken
- Super Sticky Asian Chicken Bites
- Sweet and Spicy Honey Sriracha Chicken
- Slow Cooker Mongolian Chicken
- 30 Minute General Tso’s Chicken
Kung Pao Shrimp
Ingredients
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
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.
Nutrition Information
Did you make this?
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Dorian Brecia
Easy to make. Delicious.
Nathan
Hi Dorian,
Thank you for trying out the recipe and for commenting!
I’m so glad you liked it! Have a great day!
Nathan
@chefsavvy
Yo
LOVE IT ❤️ !!
Delish and easy to make 😋
Thanks for sharing this recipe.
Kelley Simmons
Yah so happy you enjoyed this!
Ken Lichtsinn
LOW SODIUM SOY SAUCE. I’ve never seen it in the grocery store. I never knew there was such a thing. Soy sauce is SALTY. The statement about how important it is has 2 asteriscs but I couldn’t find any corresponding asterisc about it. Where does it come from, Iowa? Nebrasca? Oklahoma maybe.