Kung Pao Shrimp

Why You’ll Love This Recipe

Kung Pao Shrimp is packed with bold flavors and textures that make every bite exciting. The combination of shrimp, red bell pepper, and the iconic Kung Pao sauce brings the perfect balance of spice and umami. The addition of crunchy peanuts gives the dish extra depth, and the green onions and sesame seeds add fresh, aromatic touches. Best of all, the dish is quick to prepare and can be served with steamed rice or noodles for a complete meal. If you love a mix of spicy, savory, and slightly sweet, this recipe is for you!

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, whisk together the low sodium soy sauce, water, cornstarch, rice wine vinegar, sesame oil, and sriracha to make the Kung Pao sauce. Set it aside.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes, until they are opaque and cooked through. Remove the shrimp from the skillet and set them aside.
3. In the same skillet, add the diced red bell pepper, garlic, and ginger. Stir-fry for about 1-2 minutes until the vegetables are tender and aromatic.
4. Pour the prepared Kung Pao sauce into the skillet with the bell pepper mixture. Stir to combine and cook for another 1-2 minutes until the sauce thickens slightly.
5. Add the cooked shrimp back to the skillet and toss to coat the shrimp evenly with the sauce and vegetables.
6. Serve immediately, garnished with chopped peanuts, green onions, and sesame seeds.

Servings and Timing

This recipe serves 2-3 people and takes approximately 15-20 minutes to prepare and cook.

Variations

• Vegetarian Version: Swap the shrimp for tofu or tempeh to make a vegetarian or vegan version of Kung Pao. Simply press and cube the tofu before cooking.
• Spicy Kick: Adjust the heat by adding more sriracha or some red pepper flakes to the sauce for extra spiciness.
• Add More Veggies: You can include other vegetables like zucchini, snap peas, or carrots for a more colorful and nutritious dish.
• Noodles Option: Serve the Kung Pao Shrimp over cooked noodles instead of rice for a different twist.

Storage/Reheating

• Storage: Store any leftover Kung Pao Shrimp in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a skillet over medium heat until warmed through, or in the microwave for about 1-2 minutes.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them fully and pat them dry before cooking to prevent excess moisture.

Can I make the sauce ahead of time?

Yes, you can prepare the Kung Pao sauce in advance and store it in the refrigerator for up to 3 days. Simply reheat before using.

What if I don’t have rice wine vinegar?

If you don’t have rice wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar, though the flavor may be slightly different.

How can I make the dish spicier?

If you prefer more heat, add more sriracha, or toss in some dried red chili flakes or fresh chopped chilies when stir-frying the vegetables.

Is the sauce too salty with soy sauce?

The recipe calls for low sodium soy sauce to keep the salt content in check, but you can adjust the soy sauce amount or dilute it with a bit more water if you find it too salty.

Can I add nuts other than peanuts?

Yes, if you’re not a fan of peanuts, you can use cashews or almonds for a different texture and flavor.

Can I make this dish in advance?

While the shrimp is best served fresh, you can prep the sauce and chop the vegetables ahead of time. Then, simply cook everything when you’re ready to serve.

Can I use regular soy sauce instead of low sodium?

Yes, you can use regular soy sauce, but keep in mind it will make the dish saltier. You may want to reduce the amount of soy sauce or balance it with more water.

What can I serve with Kung Pao Shrimp?

Kung Pao Shrimp goes well with steamed jasmine rice, fried rice, or noodles. You can also pair it with a side of sautéed vegetables or a simple salad.

Conclusion

This Kung Pao Shrimp recipe offers a perfect combination of spicy, savory, and slightly sweet flavors in a quick and easy dish. The airiness of the shrimp paired with the crunchy peanuts and vibrant vegetables make it a satisfying meal that’s perfect for any occasion. Whether you serve it over rice or noodles, this recipe is sure to be a hit at your dinner table!

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