Description

Kung Pao Shrimp is a vibrant, flavorful stir-fry featuring succulent shrimp tossed with crunchy peanuts, crisp vegetables, and a savory-sweet, slightly spicy sauce. Inspired by classic Sichuan cuisine, this quick and easy dish delivers bold flavors and satisfying textures in every bite—perfect for busy weeknights when you want a restaurant-quality meal at home.

Ingredients

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Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper

Vegetables & Aromatics

1 red bell pepper, diced
1/2 cup unsalted roasted peanuts
4 green onions, cut into 1-inch pieces
3 cloves garlic, minced
1-inch piece fresh ginger, minced
6–8 dried red chilies (optional, adjust to taste)

Sauce

3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
1 teaspoon cornstarch

For Cooking

2 tablespoons vegetable oil, divided

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Instructions

Prepare and Marinate the Shrimp: In a bowl, combine the shrimp with 1 tablespoon cornstarch, salt, and black pepper. Toss to coat evenly and set aside for 10 minutes while you prep the vegetables and sauce.
Mix the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, Shaoxing wine, sesame oil, and 1 teaspoon cornstarch until smooth. Set aside.
Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they are just pink and opaque. Remove the shrimp from the pan and set aside.
Stir-Fry Aromatics and Vegetables: Add the remaining 1 tablespoon oil to the pan. Toss in the dried chilies, garlic, ginger, and most of the green onions (reserving a few for garnish). Stir-fry for about 30 seconds, until fragrant. Add the diced red bell pepper and cook for another 2 minutes until just tender.
Combine and Sauce: Return the cooked shrimp to the pan along with the roasted peanuts. Pour in the prepared sauce and toss everything together, stirring frequently, until the sauce thickens and coats the shrimp and vegetables, about 1-2 minutes. Remove from heat.
Garnish and Serve: Sprinkle with remaining green onions. Serve immediately with steamed rice or noodles.

Notes

Adjust the number of dried chilies for your preferred heat level, or omit for a milder dish.
Substitute chicken or tofu for shrimp if desired.
Use cashews instead of peanuts for a different flavor.
This recipe cooks quickly; have all ingredients prepped before starting.

Nutrition

Serving Size: 1/4 of recipe
Calories: 270
Sugar: 6g
Sodium: 770mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 25g
Cholesterol: 180mg