Kung Pao Shrimp – A Flavor-Packed Stir Fry for Weeknight Perfection

When you’re craving something bold, spicy, and packed with texture—but want it on the table in under 30 minutes—this Kung Pao Shrimp recipe is your answer. It’s an irresistible blend of tender shrimp, crunchy peanuts, vibrant bell pepper, and a sweet-spicy-savory sauce that clings to every bite.

Inspired by the iconic Sichuan dish, this version of Kung Pao Shrimp tones down the tongue-numbing heat while preserving all the delicious umami flavor, making it ideal for home cooks looking to level up their stir-fry game without overwhelming their palate.

Whether you’re cooking for your family, meal prepping for the week, or impressing a guest with your wok skills, this recipe is quick, customizable, and sure to become a repeat favorite.

Who Is This Recipe For?

If you love Chinese takeout but want a healthier, fresher alternative at home, this recipe is made for you. It’s especially ideal for:

• Busy weeknight cooks needing a 30-minute meal

• Seafood lovers looking to switch up from typical chicken stir-fries

• Gluten-free eaters (just use gluten-free soy sauce or coconut aminos)

• Anyone looking for a lighter yet deeply flavorful dish served over rice or noodles

This recipe works great with frozen shrimp (just thaw first), which makes it even more convenient and accessible.

Why You’ll Love Kung Pao Shrimp

• Quick Cook Time – From prep to plate in under 30 minutes

• Bold Flavors – A perfect harmony of savory soy, nutty sesame, and a sweet heat

• Customizable – Make it spicier, swap out the protein, or add more veggies

• Better Than Takeout – Fresher ingredients, less oil, no MSG

Ingredients You’ll Need

Here’s what you’ll need to bring this flavor-packed dish to life:

For the Shrimp Marinade:

• 1 lb (450g) raw shrimp (peeled, deveined; 31-40 count)

• 1 tablespoon soy sauce (use gluten-free if needed)

• 2 teaspoons cornstarch

• 1 tablespoon vegetable oil

For the Sauce:

• 3 tablespoons soy sauce or coconut aminos

• 1 teaspoon sesame oil

• 2 teaspoons granulated sugar or honey

• ½ teaspoon red pepper flakes or 1 teaspoon sriracha

• 1 teaspoon cornstarch

For the Stir-Fry:

• 2 tablespoons vegetable oil

• 1 red bell pepper, diced into ½-inch pieces

• 4 cloves garlic, minced

• 1 tablespoon fresh grated ginger

• ½ cup unsalted roasted peanuts

• 3 large green onions, sliced into ½-inch pieces

Step-by-Step Instructions

Step 1: Marinate the Shrimp

In a mixing bowl, combine the shrimp, soy sauce, and cornstarch. Stir to coat evenly and let the shrimp marinate for 10 minutes while you prepare the sauce and vegetables. This gives the shrimp a tender, silky texture once cooked.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce (or coconut aminos), sesame oil, sugar or honey, crushed red pepper or sriracha, and cornstarch. Set aside. The cornstarch helps the sauce thicken and cling to the shrimp and vegetables.

Step 3: Sear the Shrimp

Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, or until pink and just cooked through. Remove and set aside.

Step 4: Sauté the Aromatics

In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the diced bell pepper, minced garlic, and grated ginger. Cook for 2–3 minutes, stirring often. The goal is to soften the pepper slightly while keeping it crisp.

Step 5: Bring It Together

Pour in the sauce and stir well. Let it bubble and thicken—this should take about 30–45 seconds. Return the shrimp to the pan and stir to coat with the sauce. Cook for another 30 seconds.

Step 6: Finish and Serve

Remove the pan from the heat. Stir in the peanuts and green onions. Serve immediately over steamed white rice, jasmine rice, brown rice, or even noodles.

Kitchen Equipment Needed

• Cutting board and knife

• Mixing bowls

• Measuring spoons

• Wok or large non-stick skillet

• Spatula or wooden spoon

• Microplane or grater (for the ginger)

• Rice cooker (optional, for perfect rice)

Tips for Success

• Don’t overcook the shrimp – Shrimp cooks quickly and turns rubbery if left too long. As soon as it turns pink and curls, it’s done.

• Use high heat – A hot pan is essential for a proper stir fry and caramelized flavor.

• Customize the spice – Add more red pepper flakes, sriracha, or even a splash of chili oil if you love it fiery.

• Add more veggies – Snow peas, zucchini, or broccoli work well here.

• Go vegetarian – Swap shrimp for tofu or tempeh for a plant-based alternative.

How to Store and Reheat

Storage:

Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days.

Reheating:

Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce. Avoid microwaving too long, as shrimp can overcook and turn rubbery.

Suggested Pairings

Side Dishes:

• Steamed jasmine or brown rice

• Stir-fried bok choy or Chinese broccoli

• Simple cucumber salad with sesame dressing

Drinks:

• Cold jasmine tea or oolong

• A crisp white wine like Riesling or Pinot Grigio

• Sparkling water with lime and mint

Recipe Variations

• Kung Pao Chicken – Replace shrimp with diced chicken breast or thighs.

• Kung Pao Tofu – Use extra-firm tofu, cubed and pan-fried until crispy.

• Low Carb Option – Serve over cauliflower rice or zucchini noodles.

• Nut-Free Version – Omit peanuts and use toasted sesame seeds for crunch.

FAQ: Kung Pao Shrimp

Can I use frozen shrimp?
Yes! Just be sure to thaw it completely and pat dry before marinating.

Is this recipe spicy?
Mild to medium. You can increase or decrease the spice level easily by adjusting the chili flakes or sriracha.

Can I make this ahead?
You can prep the sauce and chop the veggies ahead of time. Cook just before serving for the best texture.

What type of peanuts should I use?
Use unsalted roasted peanuts for optimal crunch and flavor without overpowering saltiness.

What if I don’t have fresh ginger?
You can use ½ teaspoon ground ginger in a pinch, but fresh is highly recommended.

A Weeknight Win Worth Sharing

This Kung Pao Shrimp recipe proves that bold flavors and restaurant-quality meals can happen right in your own kitchen—and fast. With just a few pantry staples and some fresh ingredients, you’ll whip up a dish that balances heat, crunch, and umami in every bite.

Perfect for quick dinners, meal preps, or impressing guests with your stir-fry finesse, this is one recipe to bookmark and make on repeat.

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Happy cooking!