This Kung Pao Shrimp inspired recipe is packed full of flavor and veggies! It’s ready in just 20 minutes and is a meal the whole family loves!
Do you love seafood recipes as much as I do? I recommend Spicy Tuna Rolls, Seafood Pasta, Shrimp and Grits, or Lobster Roll!
Why I love this recipe:
- Healthy – Made with all fresh ingredients and sautéed shrimp, this is one of the healthier Chinese-inspired recipes I crave!
- Quick – This dish is done and ready to enjoy in just 20 minutes! Check out more of my 30 minute meals.
- Delicious – From the fresh veggies, to the tender shrimp, and finally the flavorful sweet and spicy sauce; this meal is sure to impress any guests.
How to make Kung Pao Shrimp:
Marinate Shrimp: Combine soy sauce, black pepper and cornstarch in a bowl. Add shrimp and set aside.
Make the Sauce: In another bowl, whisk together cornstarch, chicken broth, chili paste, soy sauce, rice vinegar, sugar, red wine vinegar, and sesame oil.
Stir-Fry: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.Add another tablespoon of oil to the pan and increase heat to medium-high.
Add shrimp in a single layer and cook just until pink on the bottom, about 2 minutes. Flip and cook on the other side for 1-2 minutes. Remove to bowl with peanuts.
Add a little more oil to the pan and add ginger, garlic, green onion, bell peppers, onion (and any additional vegetables). Stir-fry for 1-2 minutes.
Combine: Add the reserved sauce and cook until the sauce begins to slightly thicken. Stir in shrimp and peanuts and toss to combine.
Serve Kung Pao Shrimp immediately, with hot cooked rice, chow mein or low mein.
Recipe Variations:
- Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini to this Kung Pao Shrimp recipe.
- Szechuan Peppers: Add some to cook with the sauce for an extra kick. You can leave them out if you can’t find them, or if you want it more mild.
- Kung Pao Chicken
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Recipe
Kung Pao Shrimp
Ingredients
Shrimp Marinade:
- 2 Tablespoons low-sodium soy sauce
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1 1/2 pounds uncooked shrimp large/xl, peeled and tail off
Sauce:
- 2 teaspoons cornstarch
- 1/2 cup low-sodium chicken broth
- 2 teaspoon chili paste with garlic , or use sriracha hot sauce mixed with minced garlic
- 1/4 cup low-sodium soy sauce
- 2 Tablespoon rice vinegar
- 3 teaspoons granulated sugar
- 2 teaspoon red wine vinegar
- 2 teaspoon sesame oil
Stir Fry:
- 3 Tablespoons vegetable oil , divided
- 1 teaspoon Sichuan peppercorn , or sub crushed red pepper flakes
- 1/2 cup dry roasted peanuts
- 1 teaspoon freshly grated ginger
- 3 cloves garlic , minced
- 2 green onions , chopped
- 1 red bell pepper , chopped
- 1 green bell pepper
- 1 small onion , chopped
- 6 whole dried Szechuan Peppers , optional
- 3-4 cups hot cooked rice , for serving
Instructions
- Make Marinade: Mix the marinade ingredients—soy sauce, black pepper and cornstarch—in a bowl. Add shrimp and set aside.
- Make Sauce: Mix the sauce ingredients in a bowl and set aside.
- Sauté peanuts: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
- Sauté Shrimp: Add 1 tablespoon of oil to the pan and bring heat to medium-high. Add shrimp in a single layer and cook just until pink on the bottom, about 2 minutes. Flip and cook on the other side for 1-2 minutes. Remove to bowl with peanuts.
- Sauté Veggies: Add final tablespoon of oil to pan over medium high heat. Add ginger, garlic, green onion, bell peppers, onion (any additional vegetables) and szechuan pepper if desired. Stir-fry for 1-2 minutes.
- Combine: Add the reserved sauce and cook until the sauce begins to slightly thicken. Stir in shrimp and peanuts and toss to combine.
- Serve immediately with a side of hot cooked white rice or fried rice.
Notes
Nutrition
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I followed this recipe exactly and we were actually a bit disappointed. Not a ton of flavor.
Not sure what I could have done wrong? Taste better from scratch is the best just not a fan of this one. Sorry!
This was SOOOOO delicious!!!! It is a new favorite of my entire family!! Easy to make, too!!
Wow, just wow! So flavorful, so easy to make, and soo delicious!
My husband and I are adding this to our regular dinner rotation. It was so quick and packed with flavor.