Kung Pao Shrimp is an easy stir fry with a yummy sauce, crisp veggies & peanuts served over jasmine rice—it's better than takeout!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola oil or vegetable oil.
- Yellow onion – white onion or shallots would also work.
- Red pepper – swap out for another colour bell pepper of your choice.
- Zucchini – substitute for another vegetable like broccoli or carrots, or leave the veggies out altogether.
- Shrimp – chicken, tofu or beef would also be good in this Kung Pao recipe.
- Chopped peanuts – try garnishing with chopped cashews or leave the nuts off altogether.
- Scallions – green onions would work too.
- Rice – serve with jasmine, white or brown rice. For a low-carb option, serve it on its own without any rice.
Kung Pao Sauce
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Garlic – either freshly minced or jarred minced garlic.
- Ginger – in a pinch, use ground ginger powder.
- Sesame oil – you can use a neutral cooking oil like olive oil, but it will have a milder flavor.
- Peanut butter – you can leave this out if need be.
- Rice vinegar – use apple cider vinegar or rice wine vinegar instead.
- Sriracha – sambal oelek, diced chili pepper, peppercorns or dried chiles would also be good.
How to make Kung Pao shrimp
Step 1: Make the rice.
Cook the rice in a rice cooker or on the stovetop.
Step 2: Mix together the sauce and prep the veggies.
Step 3: Sauté the veggies.
Sauté the peppers, onion and zucchini in a skillet over medium-high heat until slightly softened.
Step 4: Add the sauce and shrimp to the pan.
Cook until the sauce starts to thicken and the shrimp are no longer translucent.
Step 5: Stir in the scallions and peanuts.
Step 6: Serve over rice and enjoy!
Kung pao shrimp tips & variations
Here are some top tips for making the best kung pao shrimp:
- Prep your ingredients: Cut down on prep time by chopping up the veggies and making the Kung Pao sauce a few days in advance.
- Toast the peanuts: Sauté or roast the peanuts before adding them to the stir fry for added flavour.
- Pick the right shrimp: Make sure to thaw, peel and devein the shrimp for this recipe. If you're using frozen shrimp, make sure to defrost the shrimp first.
- Adjust the spice level: For less spice, use less sriracha. For more spice, add some dried chilies, red pepper flakes or sichuan peppercorns to the dish.
- Make it with chicken: If you're not a fan of shrimp, try out my kung pao chicken recipe!
Frequently Asked Questions
Kung Pao shrimp is typically served with a side of steamed white rice, but you can serve it with brown rice or cauliflower rice for a low-carb option. It would also be delicious with wonton soup, egg rolls or steamed veggies!
Like many popular dishes in Chinese cuisine, Kung Pao shrimp is a relatively spicy dish. It has a sweet garlicky undertone though, and a nutty taste from peanuts. My version uses just a touch of sriracha instead of the spicy peppers used in more authentic versions. If you're not a big fan of spice, feel free to cut down on the sriracha.
Yes, you can! I normally use defrosted frozen shrimp for this recipe, but you can also use fresh raw shrimp. It’s totally up to you – frozen shrimp tends to be cheaper, so it’s all a matter of preference.
You can use either a wok or a large skillet for this recipe. A wok is what's authentically used to make this recipe, and it helps cook everything evenly, but a skillet will work just as well.
If you want the sauce to be even thicker for this easy kung pao shrimp, add a bit of cornstarch to the sauce (about one teaspoon cornstarch should be good).
Storing and reheating
You can store any leftovers of this Kung Pao shrimp recipe in the fridge for up to 4 days in an airtight container. I like storing individual servings for easy reheating! I’d recommend reheating your Kung Pao shrimp in a skillet on the stovetop to make sure the shrimp doesn’t dry out, but if you’re in a hurry, you can sprinkle some water over top then reheat in the microwave for 1 to 2 minutes.
Freezing this recipe
I don't recommend freezing this Kung Pao shrimp once it’s been cooked, since the veggies might get soggy. Plus, if you’re using defrosted frozen shrimp, it can’t be refrozen!
That being said, you can prep and freeze some components of this recipe ahead of time. You can marinate fresh raw shrimp in the sauce and freeze it for up to 3 months, and cook and freeze the rice for up to 3 months. Just let the shrimp and rice defrost in the fridge overnight, then cook and reheat as normal for easy prep.
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Kung Pao Shrimp {30-Minute Meal}
Ingredients
- 1 tbsp olive oil
- 1 medium-sized yellow onion, chopped
- 1 red pepper, diced
- 1 zucchini, diced
- 1 lb shrimp
- 1/2 cup chopped peanuts
- 4 scallions, chopped into 1 inch pieces
Kung Pao Sauce
- 1/4 cup low-sodium soy sauce or tamari
- 4 cloves garlic minced
- 1 inch piece ginger, minced
- 1 tbsp sesame oil
- 1 tbsp peanut butter
- 1 tbsp rice vinegar
- 2 tsp Sriracha
Rice
- 1 cup dry jasmine rice
- 1 1/4 cups water
- 1 tsp butter
Instructions
- Add rice, water and butter to a rice cooker or a pot on the stove and cook until the liquid has absorbed, about 15-20 minutes.
- Meanwhile, mix sauce ingredients together in a small bowl and prep veggies.
- Heat olive oil in a large skillet over high heat. Add peppers, onion and zucchini, sauteeing for 2-3 min until veggies soften slightly.
- Add sauce and shrimp, cooking for another 3-4 min until sauce starts to thicken slightly and shrimp are no longer translucent. Remove from heat, stir in scallions and peanuts, then serve overtop of jasmine rice. Enjoy!
Comments & Reviews
Tyler R. says
Just made this, such a delicious healthy dinner! Thanks for sharing this 🙂
Taylor Stinson says
So happy you enjoyed 🙂
Ann says
Just read the recipe, sounds really good and easy to make. Can’t wait to try it. Love trying new recipes. I am looking for a copycat recipe for Chilies Margarita Chicken.
Taylor Stinson says
I’ve got you covered! http://girlonbloor.com/chilis-margarita-grilled-chicken-copycat-recipe/
Hannah says
Do you use fresh shimp, frozen shimp, cooked or raw? Thanks!
Taylor Stinson says
Hey Hannah – I buy frozen raw shrimp then defrost them before cooking in this recipe!
Kathleen says
Hi, Looking to see if the nutritional info is for the whole dish or per serving?
Taylor Stinson says
It’s per serving 🙂 If you are watching calories, typically your meals should be between 300-500 calories for a healthy diet and lifestyle. At 449 calories per serving, this recipe is right on target!