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In just 25 minutes, Kung Pao Shrimp delivers bold flavor with juicy shrimp, crisp vegetables, and a kick of heat: no takeout required.
When I want something fast, flavorful, and wildly satisfying, this Kung Pao Shrimp is at the top of my list. Instead of resorting to takeout, you can make this restaurant-style stir-fry in less than 30 minutes with ingredients you may even have on hand. The shrimp cook in minutes, the sauce has a spicy-sweet punch, and every bite brings a contrast of tender shrimp, crisp vegetables, and peanuts with just enough crunch.
Table of Contents
Recipe at a Glance
- Hands-on time: 15 minutes
- Total time: 25 minutes
- Servings: 4
- Skill level: Easy stir-fry, no wok needed
- Bonus: Naturally high in protein and easy to customize
Ingredients for Kung Pao Shrimp
- Shrimp: To save time, buy peeled, deveined medium shrimp. I like to buy 31/40 count so they cook quickly, but aren’t so small they turn rubbery.
- Soy Sauce: Use standard or reduced-sodium soy sauce. For a soy-free option use coconut aminos or tamari for a gluten free option.
- Hot Chili Paste: Sambal oelek is ideal for heat and brightness. Sriracha is a decent backup.
- Rice Vinegar: Be sure to use unseasoned rice vinegar. Seasoned will throw off the flavor of the sauce.
- Honey: I like to use raw honey because it has a stronger flavor, but any honey works.
- Sichuan Peppercorns: These provide that signature numbing zing and are worth seeking out. I crush them in a mortar and pestle or spice grinder.
- Cornstarch: Used to thicken the sauce. Mix with water just before adding.
- Red Bell Pepper: Look for firm, glossy peppers. Sometimes I mix in green for color contrast.
- Green Onion: You’ll need the both white and green parts. Slice on the diagonal for a prettier presentation.
- Peanuts: I like to use roasted and unsalted peanuts to add the crunch but skip the added salt that can throw off the flavor.
- Peanut Oil: You can use any high heat oil, like avocado or canola, but peanut oil has both a high smoke point and adds subtle flavor that’s great in stir-fries. Use what you prefer or have on hand.
Why This Recipe Works
- The shrimp go in as-is: no marinating means less prep and one fewer bowl to clean.
- The sauce hits the right balance: sweet, tangy, and just spicy enough to stand up to the shrimp.
- It thickens quickly: adding the cornstarch slurry at the end gives the sauce just enough body to coat everything.
- Aromatics go in first: this keeps the shrimp from crowding the pan and helps build deeper flavor.
- No wok required: a large skillet works great, which makes it more doable on a weeknight.
How to Make Kung Pao Shrimp
Get your rice going: Cook it per package instructions. I try to time it so the shrimp are done right as the rice finishes steaming.
Prep the sauce and and cornstarch slurry: Whisk soy sauce, water, sambal oelek, honey, vinegar, and crushed Sichuan peppercorns. In a separate bowl, stir cornstarch with water.
Cook the aromatics first, then the shrimp, then the vegetables: Heat peanut oil over medium-high. Cook the garlic and ginger just until fragrant. Toss in the shrimp and stir-fry until they just start to turn pink. Add bell pepper and green onions and stir-fry until crisp-tender.
Finish with sauce and peanuts: Pour in the sauce and bring to a boil. Stir in the cornstarch slurry and simmer until shrimp are just opaque and sauce thickens. Top with roasted peanuts and optional red pepper flakes.
Pro Tips
- Don’t overcook the shrimp: I stop cooking and remove them from the pan as soon as they curl into a C-shape and turn opaque.
- Mince aromatics fresh: I don’t use jarred garlic or ginger. It’s well worth the few minutes of effort for the difference in flavor.
- Prep before you cook: Measure and chop everything first. Stir-fries move fast.
- Control the heat: Add chili paste gradually or serve red pepper flakes on the side.
Recipe Variations
- Nut-free: Swap peanuts for roasted sunflower seeds or omit altogether.
- Vegetable boost: Add snap peas, zucchini, thinly sliced carrots, or baby corn.
- Milder option: Use less chili paste or sub a pinch of red pepper flakes.
- Sweetener swap: Maple syrup or brown sugar can stand in for honey.
- Protein twist: Use diced chicken or tofu instead of shrimp, adjusting cook time.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low until warmed through. I don’t recommend microwaving; the shrimp can turn rubbery.
FAQ
Yes. Mix the sauce (without cornstarch) up to 3 days ahead and refrigerate. Stir well before using.
Use coarsely ground black pepper or a pinch of red pepper flakes. It won’t be quite the same, but still flavorful.
No. Shrimp gets tough when frozen and reheated. It’s best eaten fresh or stored short term in the fridge.
Moderately spicy. You can dial it up or down with the chili paste and pepper flakes.
Yes. Use tamari instead of soy sauce and confirm your chili paste is gluten-free.
Kung Pao Shrimp brings big flavor with minimal effort. Try it for a weeknight dinner that feels like a splurge. If you give it a try, please come back to let me know!
More Must Try Kung Pao Recipes
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Kung Pao Shrimp
Video
Ingredients
- 1 cup rice
For the Sauce
- 1/4 cup soy sauce or reduced sodium soy sauce
- 1/4 cup water
- 1 tablespoon hot chili paste such as sambal oelek
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon Sichuan peppercorns (also called Szechuan peppercorns) coarsely ground in a spice grinder or well crushed with a mortar and pestle or a rolling pin
- 1 teaspoon cornstarch
For the Stir Fry
- 2 tablespoons peanut oil
- 3 cloves garlic minced
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 pounds medium shrimp peeled and deveined
- 1 red bell pepper seeds and membrane removed, diced
- 6 green onions white and green parts, cut diagonally into 2-inch pieces, plus more, sliced for garnish (optional)
- 1/2 cup roasted unsalted peanuts
- red pepper flakes to taste
Instructions
- Cook rice according to package directions. (You'll want it to be cooked and hot at the same time that you're ready to serve the shrimp.)
For the Sauce
- Whisk together soy sauce, water, chili paste, honey, rice vinegar and crushed Sichuan peppercorns in a medium bowl until well combined. Set aside.
- In a small bowl stir cornstarch and 1 teaspoon water together. Set aside.
For the Stir Fry
- Heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir 1 minute, until just starting to turn pink. Add bell pepper and green onions; cook and stir 2 minutes.
- Add soy sauce mixture and stir; bring to a boil. Stir in cornstarch mixture. Reduce heat and simmer, stirring constantly until sauce has thickened slightly and shrimp is cooked through, 1-2 minutes. Transfer to serving platter or divide among 4 bowls. Sprinkle with peanuts and red pepper flakes (optional); serve with hot cooked rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks and sounds so delicious, Marissa! My sister loves shrimp and her bday is coming up so I am gonna make this for her.
What a thoughtful birthday treat, Shashi! I hope your sister loves it. Let me know how it turns out!
I love every ingredient in this recipe! Fabulous.