Kung Pao Shrimp

Are you a fan of Kung Pao shrimp? If so, or if you want to try a new shrimp recipe, you are in luck. Chinese shrimp is loaded with sweet, savory, rand tangy flavor.

A quick throw together Chinese shrimp that tastes even better than ordering out. Skip ordering PF Chang’s Kung Pao shrimp and stay home. Also check out our Kung Pao Chicken recipe as well!

This Kung Pao Shrimp Is..

• Versatile in ingredient used
• Quick to Make
• Inspired Chinese shrimp recipe
• Tangy, Sweet and Savory
• Easy shrimp recipe

Ingredients Needed

• Shrimp – we recommend using deveined, no shell or tail shrimp. That way you can toss in the skillet and eat without shelling or peeling as you eat.
• Oil – Olive, canola, or vegetable oil work great.
• Spices – Ginger, garlic and Chile flakes help to dress up the flavor.
• Peanuts – This is optional but adds a wonderful crunch and nutty flavor to dish.
• Zucchini – Go ahead and leave the skins on for added nutrients.
• Peppers – Any color of bell pepper works! Or add in a mix of colors.
• Green Onions
• Kung Pao Sauce – So we used our homemade Kung Pao sauce for this. We find the homemade flavor, elevates the flavor compared to store bought.

Variations to Recipe

Feel free to leave out red Chile flakes if you don’t want a little bit of heat added to dish.

Any size of shrimp works for this recipe. Just ensure it is raw shrimp.

Change out the vegetables to fit what you have in your produce drawer. Even broccoli, carrots, or other veggies would taste well.

You need to use raw shrimp not pre-cooked. Since you beat up and cook the shrimp, precooked would become rubbery.

How to Make

Full directions on how to make Kung Pao shrimp are in the printable recipe card at the bottom of the post. This is a walk through with images to help for visual learners.

Step One: Place oil in a skillet and begin to heat it on medium to medium high. Get the oil warm.

Step Two: Add in the shrimp and let it cook for around 2 minutes. Make sure to stir, and then add in the garlic, ginger, and chili flakes.

Step Three: Next add in the zucchini and the red peppers to cook. You want to cook for around 5 minutes to create a char on the veggies.

Step Four: While the veggies are cooking, and mix up the ingredients for the Kung Pao sauce.

Step Five: Once your vegetables reach the desired doneness add in the sauce, peanuts and the green onions.

Once done, serve up with a bed of rice, and enjoy!

Variations To Recipe

• You can use any vegetables you want. From peppers, broccoli, carrots, etc. Feel free to add or take away some vegetables to fit what you are wanting.
• We used homemade sauce, but you can buy store bought Kung Pao sauce as well in replace of homemade sauce.
• Feel free to leave the peanuts out if you don’t want the nuts in the recipe. Or swap peanuts with cashews if you want.

Helpful Tips

Shrimp – When you are working with the shrimp make sure to peel and devein the shrimp before you cook it. That way the sauce and seasonings soak into the shrimp.

Vegetables – You will cook your vegetables to the desired doneness, then move on to the mixing in the sauce.

Peanuts – For the peanuts we like to use unsalted peanuts. If you use salted you will find it can overpower the dish.

Storing Leftovers

This shrimp pao can be stored for 1-2 days in the fridge. Just place the leftovers in a container and then reheat in the microwave when you are ready to eat more.

With this Kung Pao recipe you will find it does not freeze and thaw well. It will cause the vegetables to become mushy in this seafood dinner.

Practical notes

What is Kung Pao shrimp made of?

Kung Pao shrimp offers a sweet and tangy flavor and then you have a nice flavor of sweet peppers and savory zucchini slices.

What is kung pao sauce made of?

Kung Pao sauce takes just 6 ingredients to make. Soy sauce, rice vinegar, sesame oil, and more come together for a slightly sweet, tangy, and savory sauce.

What to serve with this kung pao?

Essentially you can serve anything with your shrimp. We tend to do a bed of rice, but you can choose what you want. Or do a side of veggies.

Have you tried the recipe? If so, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below or drop a comment. Also stay in touch with us through social media by following us on Facebook Pinterest or our Facebook Group

Ingredients

Makes 4 -6 servings

• 1 Tablespoon olive oil, or more as needed
• 1 pound Shrimp, peeled and deveined
• 1 teaspoon Ground Ginger
• 3 teaspoons Minced Garlic
• 1 teaspoon Red Chile Flakes, or to taste
• 1 Zucchini, chopped
• 1 Red Bell Pepper, chopped
• 1/4 cup Peanuts, as desired
• [1 1/2 cups Kung Pao Sauce]

Equipment

• Vegetable Chopper
• Cast Iron Skillet

Method

1. Add oil to the skillet and heat on medium. Then you will add in the shrimp and cook for 2 minutes.
2. Next add in the garlic, ginger, and red pepper flakes. Cook for 1-2 minutes.
3. Now toss in the zucchini and bell peppers that were diced up. Cook for around 5-7 minutes or until the vegetables have a slight char to them.
4. Now toss in the peanuts and your kung pao sauce.
5. Stir for a minute until thickened.
6. Once done, dish up the Kung pao shrimp! You can top with more peanuts, or even some green onions.

Kitchen notes

Shrimp:

Make sure to peel and devein the shrimp before cooking. This will make easier for eating and the sauce will soak into the shrimp. Vegetables – You can use any vegetables you want. We have also done broccoli, onions, etc. Feel free to raid your produce drawer. Leftovers – Store leftovers in the fridge for 2-3 days. Then reheat as you would like. The shrimp can become rubbery when reheated since it overcooks it.