Kung Pao Shrimp

Kung Pao Shrimp has always been one of my favorite takeout dishes, and now I love making it right at home. This recipe is quick, easy, and loaded with flavor. Tender shrimp, crunchy bell peppers, and that iconic sweet, tangy, and slightly spicy Kung Pao sauce! The roasted peanuts give it the perfect crunch, and it all comes together in less than 30 minutes.

When I first made Kung Pao Chicken for GypsyPlate, I was hooked. The sauce had everything I love, a little salty, a little sweet, tangy, with just enough heat, and those peanuts for crunch. It quickly became one of my favorite stir fry recipes to make at home, and I knew I had to keep playing with those flavors.

That’s when I thought, why not try it with shrimp? Shrimp cooks up so quickly, it soaks in all that sauce, and it brings a lighter, slightly sweeter flavor to the dish. So I gave it a shot, and let me tell you, Kung Pao Shrimp turned out every bit as delicious as the chicken version.

Latest Videos

What is Kung Pao?

Kung Pao is a famous dish from Sichuan cuisine, loved for its balance of salty, sweet, tangy, and spicy flavors. The original, Kung Pao Chicken (Gong Bao Ji Ding), dates back to the Qing Dynasty and was named after a Sichuan governor with the title Gong Bao. Kung Pao has inspired many variations, and shrimp has become one of the most popular.

In the authentic Sichuan version of Kung Pao, you wouldn’t usually see bell peppers or other vegetables added. The traditional dish is much simpler, focusing mainly on the protein and that delicious spicy sauce, though Western versions have added vegetables into the mix. I personally love the crunch and freshness they bring, so this shrimp version leans into that style while still keeping the classic Kung Pao flavors at the center.

Ingredients Used

I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need to make this shrimp stir fry:

• Shrimp – Jumbo shrimp, peeled and deveined. A quick marinade keeps them tender and flavorful.
• Soy Sauce – The backbone of both the marinade and the sauce.
• Shaoxing Wine – A classic Chinese cooking wine that adds depth and complexity.
• Cornstarch – Used in the marinade to keep the shrimp velvety and in the sauce as a thickener.
• Hoisin Sauce – Adds a sweet, tangy richness to the Kung Pao sauce.
• White Vinegar – Balances the sweetness with a touch of acidity.
• Sugar – Just enough to mellow out the soy and vinegar.
• Dark Soy Sauce – This gives deeper color and a touch more richness. If you don’t have it on hand, just replace with additional regular soy sauce.
• Sesame Oil – A little drizzle for that nutty aroma and flavor.
• Dried Red Chilies – Bring in heat. I deseed them to control the spice level.
• Vegetables – Red and green bell peppers plus scallions, cut into chunks. They stay crisp-tender for texture and color.
• Garlic and Ginger – Freshly chopped for that signature stir fry fragrance.
• Peanuts – Dry roasted peanuts add the crunch that makes Kung Pao so addictive.
• Oil – A neutral oil with a high smoke point, perfect for stir frying.

Follow me on YouTube!

Check out my brand new YouTube channel. New videos every week!

youtube

How to Make Kung Pao Shrimp

1. Marinate the Shrimp

In a bowl, combine the shrimp with soy sauce, Shaoxing wine, and cornstarch. Mix everything well so each piece is evenly coated. Let it rest for about 15 minutes while you prep the sauce and vegetables.

2. Make the Kung Pao Sauce

In a separate bowl, whisk together soy sauce, hoisin sauce, white vinegar, Shaoxing wine, sugar, dark soy sauce, sesame oil, cornstarch, and dried red chilies. Set it aside so it’s ready to go.

3. Stir Fry the Shrimp

Heat a wok or large skillet over high heat, then add the oil. Once hot, add the marinated shrimp. Stir fry for about 2–3 minutes, just until they turn pink. Don’t overcook here, since the shrimp will go back into the pan later with the sauce. Remove them to a plate and set aside.

4. Cook the Vegetables

If needed, add another dash of oil to the wok. Toss in the red and green bell peppers along with the white parts of the scallions. Stir fry on high heat for 4–5 minutes, keeping them crisp-tender. Add the chopped garlic and ginger and cook for another minute until fragrant, stirring constantly so they don’t burn.

5. Bring Everything Together

Return the shrimp to the pan and stir to mix with the vegetables. Pour in the prepared Kung Pao sauce and toss everything well. The sauce will bubble and thicken quickly, coating the shrimp and veggies in that signature glossy finish. Add the roasted peanuts and give it all one last toss.

6. Finish and Serve

Stir in the green tops of the scallions right before serving for a fresh pop of flavor. Serve the Kung Pao Shrimp immediately while it’s nice and fresh.

Alpana’s Tips

• Prep everything ahead of time – Stir fries move fast, so I always marinate the shrimp, chop the veggies, and whisk the sauce before turning on the heat.
• Don’t overcrowd the pan – Cooking too many shrimp at once makes them steam instead of sear. Work in batches if your pan isn’t big enough.
• Pull the shrimp early – As soon as they turn pink, I take them out. They’ll finish cooking in the sauce later, and this keeps them tender, not rubbery.
• Adjust the heat level – I usually remove most of the seeds from the dried chilies. This gives flavor without overwhelming spice. If you like it hot, leave some in.

Serving Suggestions

I love serving Kung Pao Shrimp over steamed jasmine rice so it can soak up the sauce. It also works beautifully with fried rice or even noodles for a heartier meal. For something lighter, pair it with stir-fried greens or a simple Asian cucumber salad to balance the heat.

Leftovers & Storing

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce. I don’t recommend freezing this one, shrimp can turn rubbery once thawed.

Kung Pao Shrimp is one of those dishes that proves you don’t need takeout to enjoy bold, restaurant-quality flavors at home. With juicy shrimp, crisp veggies, crunchy peanuts, and that glossy sweet-spicy Kung Pao sauce, it’s a recipe that’s quick enough for a weeknight but impressive enough for guests. If you’re craving Chinese takeout flavors, this easy Kung Pao Shrimp recipe is one you’ll want to keep on repeat.

Kung Pao Shrimp, on our Gypsy Plate… enjoy!

More shrimp stir fry dishes:
Mie Goreng
Spicy Garlic Shrimp
Thai Shrimp Fried Rice
Pancit Bihon
Hunan Shrimp

Kung Pao Shrimp

Yield: 4 servings

This easy Kung Pao Shrimp recipe is better than takeout! Juicy shrimp, crunchy peppers, roasted peanuts, and a tangy-sweet spicy sauce in 30 minutes.

Print

Ingredients

Shrimp Marinade

• 1 pound jumbo shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1.5 Tablespoons cornstarch

Kung Pao Sauce

• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon white vinegar
• 2 tablespoons Shaoxing wine
• 1 tablespoon white sugar
• 1 teaspoon dark soy
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 8-10 dried red chilies, de-seeded and chopped (see note)

Kung Pao Shrimp Stir Fry

• 2 tablespoons cooking oil
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 4 scallions. cut into chunks
• 4-5 cloves garlic, finely chopped
• 1 tablespoon, ginger, peeled and finely chopped
• ½ cup dry roasted peanuts

Instructions

Marinate the Shrimp

1. Add the shrimp to a bowl, along with the soy sauce, Shaoxing wine, and cornstarch and mix well. Set aside for 15 minutes or while you prepare the rest of the ingredients.

Make the Kung Pao Sauce

1. In a separate bowl, whisk together soy sauce, hoisin sauce, white vinegar, Shaoxing wine, sugar, dark soy, sesame oil, cornstarch and dried red chilies and set it aside.

For the Stir Fry

1. Heat oil in a skillet or wok over high heat. Add shrimp and stir-fry 2-3 minutes, or just until it turns pink (they will continue to cook in the sauce). Remove shrimp to a plate and set aside.
2. Add a dash more oil if needed and add in bell peppers and white portion of scallions. Stir fry for 4-5 minutes on high heat. Add in chopped ginger and garlic and cook for a minute.
3. Stir in shrimp and mix well with veggies. Add kung pao sauce along with roasted peanuts and mix well so the sauce is coating everything.
4. Add in green parts of scallions, give it a stir, and serve immediately.

Notes

1. I like to use Asian dried red chilies for this recipe. These can be quite spicy, so adjust to your own taste. For the extra spice kick, do not discard the seeds.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 456Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 240mgSodium 2314mgCarbohydrates 34gFiber 5gSugar 15gProtein 35g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.