What Is Kung Pao Shrimp?
Kung Pao shrimp is a Chinese recipe made with a combination of shrimp and veggies tossed in a sweet and sour Kung Pao sauce. Every chef has their own spin on the dish. However, it typically features soy sauce, hoisin, sesame oil, and a dash of chili flakes or whole chili peppers for a bit of heat. Similar to the ever-popular Kung Pao Chicken recipes found in many fast food and takeout restaurants, Kung Pao shrimp features the same flavors, but the cooking technique used varies from chef to chef.
Pro-Tips for the Best Kung Pao Shrimp
If you’ve never made a Kung Pao style recipe before or are a little hesitant to prepare shrimp, be sure to follow the steps below to ensure that your meal turns out perfectly every single time.
- Prepare In Advance. For easy cooking, be sure to have all of your ingredients on hand and ready to use. This means you’ll want to chop your veggies, peel and devein your shrimp, and whisk the Kung Pao sauce before you begin to cook.
- Use a Large Skillet or Wok. Make sure your wok or skillet is large enough to hold all of the ingredients without crowding them together. This will allow them to cook evenly, resulting in crisp veggies and tender shrimp.
- Avoid Overcooking. Be sure to stay near the stove, and keep a close eye on your shrimp! You’ll want to remove them from the heat as soon as they are opaque. Otherwise, they may become rubbery.
The ingredient list for this Kung Pao shrimp is short and sweet, but you can easily mix and match your favorite items to suit your needs and preferences. For instance, some of our favorite variations include:
Kung Pao Shrimp
5 from 38 ratings
A better-for-you take on a popular restaurant dish, this Kung Pao Shrimp is intensely flavorful, well-balanced, high-protein, and full of veggies. Tossed in a sweet, tangy sauce, it’s ready in less than 30 minutes! Pairs well with rice.
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: 4 servings
Author: Amy Dong
Ingredients
- 1 cup chicken broth
- 3 TB oyster sauce
- 2 tsp Sriracha
- 2 tsp cornstarch
- 2 TB cooking oil
- 1 lb shrimp, extra large or jumbo, peeled and deveined
- ½ cup dry roasted peanuts
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 TB fresh ginger, grated
Instructions
In a bowl, add the broth, oyster sauce, Sriracha, and cornstarch. Whisk until smooth. Set aside.
In a large non-stick pan or wok, add 1 TB oil over medium-high heat. Once oil is just smoking, add shrimp and peanuts. Cook 1 minute or just until shrimp turn spotty and partially opaque in color. Transfer to a bowl. Set aside.
In the skillet over medium heat, add remaining oil, bell peppers, garlic, and ginger. Stir to combine. Cook 3 minutes, stirring frequently.
Stir in broth and bring ingredients to a boil.
Add back the shrimp and peanuts. Simmer just until the sauce thickens and the shrimp turn fully opaque, no longer than 1 minute. Do not overcook. Immediately remove from heat once shrimp turns opaque and serve warm.
Notes
See original article for variations and substitutions.
If needed, double check that your brand of oyster sauce is gluten-free.
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Nutrition (per serving)
Serving: 1serving | Calories: 356kcal | Carbohydrates: 21g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 190mg | Sodium: 657mg | Potassium: 742mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1046IU | Vitamin C: 65mg | Calcium: 208mg | Iron: 2mg
Course: Dinner
Cuisine: Asian, Chinese
Diet: Gluten Free, Low Fat
Method: Skillet, Stir Fry, Stovetop
