This Kung Pao shrimp is an authentic Chinese dish that combines fresh vegetables and delicious shrimp in a mouthwatering sauce. It is bursting with spicy, bold flavors and succulent pieces of shrimp for a simple meal that everyone will enjoy! As if it couldn't get any better, it is ready to eat in only 30 minutes!
Easy Kung Pao Shrimp Recipe
On days when I am not in the mood to cook, Chinese takeout always seems to call my name. There's pretty much nothing on the menu that I don't like, but kung pao shrimp is definitely one of my favorites!
It has just the right amount of heat, is loaded with veggies, and can be prepared from start to finish in only half an hour! It's faster (and tastier) than getting in the car to grab takeout!
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For some more easy and delicious Asian-inspired recipes, take a look at all of my Panda Express copycat recipes!
🌎 Origin
Kung pao shrimp originates in the Sichuan province of China. The original dish is actually kung pao chicken, with the main protein being chicken rather than shrimp. Kung pao shrimp is just a variant of this dish that swaps out the meat but keeps the sauce preparation the same.
The authentic version of this dish features Sichuan peppercorns which is what gives it its distinct flavor. However, the Western versions of this dish can vary, and typically opt for a sauce that is more sweet and sour and omit the Sichuan peppercorns entirely.
🥘 Kung Pao Shrimp Ingredients
While this ingredient list may look lengthy, it actually includes a few repeated items and tons of pantry staples! You will want to make sure you have some fresh vegetables and shrimp on hand, though.
Marinade
- Shrimp - 1 pound of shrimp. You'll want them to be thawed, peeled, and deveined.
- Soy Sauce - 1 tablespoon of low-sodium soy sauce.
- Salt - ¼ teaspoon of salt.
- White Pepper - ⅛ teaspoon of ground white pepper.
- Cornstarch - 2 teaspoons of cornstarch. Hold off on adding this to the marinade until just before cooking the shrimp.
Kung Pao Sauce
- Chicken Broth - ⅓ cup of chicken broth.
- Soy Sauce - ¼ cup of low-sodium soy sauce.
- Hoisin Sauce - 2 tablespoons of hoisin sauce.
- Dry Sherry - 1 tablespoon of dry sherry.
- Brown Sugar - 1 teaspoon of light brown sugar.
- Sesame Oil - 1 teaspoon of sesame oil (or try a sesame oil substitute).
- Cornstarch - 1 teaspoon of cornstarch.
Stir Fry
- Oil - 2 tablespoons of cooking oil.
- Onion - 1 small white onion, chopped. You can also use yellow onion.
- Bell Peppers - 1 red and 1 green bell pepper, sliced into chunks.
- Garlic - 1 tablespoon of minced or grated garlic.
- Ginger - 1 tablespoon of minced or grated ginger.
- Chili Peppers - 2-4 dried red chili peppers, sliced with the seeds removed. If you don't have any dried peppers, you can use ½ teaspoon of crushed red pepper flakes instead.
- Green Onions - 3-6 green onions with the whites thinly sliced. Save the greens to slice for your garnish, if desired.
- Roasted Peanuts - ¼ cup of dry roasted peanuts.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Kung Pao Shrimp
Kung pao shrimp is surprisingly easy to whip up and will be on the table in just about 30 minutes! All you need is a couple of mixing bowls, a large skillet, your measuring cups and spoons, some knives, and a cutting board.
This recipe will make enough kung pao shrimp for 4 servings. Don't forget to make some rice to go along with it!
Prepare The Marinade & Sauce
- Marinate. In a small bowl, stir together 1 pound (455 grams) of shrimp, 1 tablespoon (15 milliliters) of low-sodium soy sauce, ¼ teaspoon (1.5 grams) of salt, and ⅛ teaspoon (.25 grams) of ground white pepper. Do not add the cornstarch. Set aside to marinate.
- Mix the sauce. In a separate bowl, combine your sauce ingredients (⅓ cup (79 milliliters) of chicken broth, ¼ cup (59 milliliters)of low-sodium soy sauce, 2 tablespoons (32 grams) of hoisin sauce, 1 tablespoon (15 milliliters) of dry sherry, 1 teaspoon (4 grams) of light brown sugar, 1 teaspoon (5 milliliters) of sesame oil, and 1 teaspoon (2 grams) of cornstarch). Set aside.
Cook The Kung Pao Shrimp
- Heat. Place a large skillet over medium-high heat and add 2 tablespoons (30 milliliters) of cooking oil.
- Cook. Stir 2 teaspoons (4 grams) of cornstarch into the bowl with the shrimp and then transfer it all into the hot pan. Stir fry for 2-3 minutes, or until the shrimp has just begun to turn pink (it will continue to cook as it rests and in the sauce when finishing the dish). Remove the shrimp from the pan and set it aside.
- Saute. If necessary, you can add more oil to the pan. Add the diced 1 small white onion (70 grams) and the 3-6 green onions and cook for 2-3 minutes. Then add 1 red bell pepper (119 grams), 1 green bell pepper (119 grams), 1 tablespoon (8 grams) of garlic, 1 tablespoon (7 grams) of ginger, and 2-4 dried red chili peppers (1 gram). Cook for an additional 5 minutes, or until the veggies begin to soften.
- Thicken. Stir or whisk the sauce and then add it to the vegetables. Cook, stirring occasionally, until the sauce begins to thicken. Then, stir in the shrimp and cook for 1 more minute, or until heated through.
- Serve. Stir in the ¼ cup (38 grams) of dry roasted peanuts and serve immediately over rice. Garnish with the greens from the green onions if desired.
🦐 🍤 What To Serve With Kung Pao Shrimp
Serve your kung pao shrimp with some Instant Pot long grain white rice, basmati rice, or Jasmine rice. It also tastes amazing when paired with noodles! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use fresh or frozen shrimp for your kung pao. Fresh shrimp will yield the best flavor, but frozen will work if that's what you have on hand. Make sure they are peeled and de-veined!
- Large (jumbo or colossal) shrimp can be butterflied if desired.
- Dried Chinese Sichuan chile peppers are best, but dried chili de arbol is more commonly found in grocery stores.
- Slice the ends off dried peppers and let the seeds fall out, then chop them into small slices for your stir fry. Scissors work wonderfully for this.
🥡 Storing & Reheating
Leftover kung pao shrimp can be kept in a shallow airtight storage container in the fridge for up to 3 days.
Reheating Kung Pao Shrimp
Reheat in a skillet over medium to medium-high heat until heated through.
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❓ Recipe FAQs
The spiciness of this dish depends on how many dried red chili peppers you add. You can omit them altogether for a milder flavor, or add more to make the dish more spicy.
You can use whichever type of shrimp you like. However, I recommend using medium to large shrimp as it holds up well in the sauce and provides a substantial bite.
If you don't have any dry sherry on hand, you can swap it out for white tine, brandy, dry vermouth, or even white wine vinegar if you don't want to use alcohol.
😋 More Chinese Dishes To Try
- Chinese Beef Meatballs - Beef meatballs are baked to perfection and then coated in a hoisin ginger sauce.
- Moo Shu Pork - A quick meal consisting of strips of pork, veggies, and tasty sauce.
- Teriyaki Chicken - Tender strips of chicken are smothered with delicious homemade teriyaki sauce.
- Lo Mein - Classic Chinese noodles that can be enjoyed as a side dish or paired with your favorite protein.
- General Tso's Chicken - Crispy pieces of fried chicken are coated in a sweet and savory sauce.
- Chow Mein - A Panda Express copycat recipe that tastes even better than takeout.
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📖 Recipe Card
Kung Pao Shrimp
Ingredients
Marinade
- 1 lb shrimp (thawed, peeled, and de-veined)
- 1 tablespoon low sodium soy sauce
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 2 teaspoon cornstarch (reserve until just before cooking shrimp)
Kung Pao Sauce
- ⅓ cup chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Stir Fry
- 2 tablespoon cooking oil
- 1 small white onion (chopped, or use yellow onion)
- 1 red bell pepper (sliced into chunks)
- 1 green bell pepper (sliced into chunks)
- 1 tablespoon garlic (minced or grated)
- 1 tablespoon ginger (minced or grated)
- 2-4 dried red chili peppers (sliced, with seeds removed - or use ½ teaspoon crushed red pepper flakes, to taste)
- 3-6 green onions (whites only, thinly sliced - reserve the tops to slice for garnish when serving if desired)
- ¼ cup dry roasted peanuts
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a small bowl, stir together 1 lb shrimp, 1 tablespoon low sodium soy sauce, ¼ teaspoon salt, and ⅛ teaspoon ground white pepper. Do not add the cornstarch. Set aside to marinate.
- In a separate bowl, combine your sauce ingredients (⅓ cup chicken broth, ¼ cup low sodium soy sauce, 2 tablespoon hoisin sauce, 1 tablespoon dry sherry, 1 teaspoon light brown sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch). Set aside.
- Place a large skillet over medium-high heat and add 2 tablespoon cooking oil.
- Stir 2 teaspoon cornstarch into the bowl with the shrimp and then transfer it all into the hot pan. Stir fry for 2-3 minutes, or until the shrimp has just turned pink (it will continue to cook as it rests and in the sauce when finishing the dish). Remove the shrimp from the pan and set it aside.
- If necessary, you can add more oil to the pan. Add the diced 1 small white onion and the 3-6 green onions and cook for 2-3 minutes. Then add the 1 red bell pepper, 1 green bell pepper, 1 tablespoon garlic, 1 tablespoon ginger, and 2-4 dried red chili peppers. Cook for an additional 5 minutes, or until the veggies begin to soften.
- Stir or whisk the sauce and then add it to the vegetables. Cook, stirring occasionally, until the sauce begins to thicken. Then, stir in the shrimp and cook for 1 more minute, or until heated through.
- Stir in the ¼ cup dry roasted peanuts and serve immediately over rice. Garnish with the greens from the green onions if desired.
Notes
- You can use fresh or frozen shrimp for your kung pao. Fresh shrimp will yield the best flavor, but frozen will work if that's what you have on hand. Make sure they are peeled and de-veined!
- Large (jumbo or colossal) shrimp can be butterflied if desired.
- Dried Chinese Sichuan chile peppers are best, but dried chili de arbol is more commonly found in grocery stores.
- Slice the ends off dried peppers and let the seeds fall out, then chop them into small slices for your stir fry. Scissors work wonderfully for this.
- To store: Leftover kung pao shrimp can be kept in a shallow airtight storage container in the fridge for up to 3 days.
- To reheat: Reheat in a skillet over medium to medium-high heat until heated through.
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