This kung pao shrimp recipe is packed with tender shrimp, peanuts, and stir-fried veggies in a sweet and savory sauce. Serve over a bed of rice for a quick and easy dinner full of flavor!
Why this recipe works
Kung pao shrimp, much like kung pao chicken or beef, is a stir-fried dish consisting of bell peppers, onions, garlic, and peanuts coated in a hoisin-soy based sauce that incorporates heaps of flavor.
Our kung pao shrimp recipe is slightly sweet but mostly savory and can easily be transformed into a spicy dish with the addition of chili peppers. The best part? It’s on the table in less than 30 minutes. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You’ll want raw large shrimp that have been peeled, deveined, and have had the tails removed. Frozen shrimp is fine, but allow them to thaw and pat them dry before beginning.
SAUCE – This super simple kung pao sauce is a combination of soy sauce, hoisin sauce, oyster sauce, sesame oil, brown sugar, and a cornstarch slurry that helps thicken it.
PEANUTS – You can omit the peanuts if desired, but they do add a nice bit of texture and crunch.
ADDITIONS – To make this dish spicy feel free to add some red jalapenos, chili flakes, dried chili peppers, or Sichuan peppercorns.
How to Make Kung Pao Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a small saucepan add soy sauce, hoisin sauce, oyster sauce, sesame oil, and brown sugar. Bring to a gentle boil then reduce heat to a simmer.
- Make a slurry from the cornstarch and water. Add slurry to the saucepan and simmer until sauce begins to thicken.
- Heat olive oil in wok over medium-high heat until shimmering.
- Add green and red bell peppers and the onion to the hot oil. Stir fry for 3-4 minutes then add the minced garlic. Cook for another 1-2 minutes.
- Add the shrimp and stir fry an additional 6-7 minutes.
- Add the thickened sauce to the wok and toss to coat everything well and heat through.
- Add peanuts and toss to coat. Remove from heat and serve.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days. Reheat on the stovetop over medium-low heat just until rewarmed. You may want to toss the shrimp in last to reheat so it doesn’t overcook.
Yes, you can use frozen shrimp. Allow them to thaw first then pat them dry before beginning. To thaw shrimp quickly, place them in a sealed plastic bag and submerge them in a bowl of cold water for around 25 minutes. Do not use hot or warm water. I would not recommend using precooked shrimp for this recipe.
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
Serving Suggestions
Kung pao shrimp begs to be served over white rice to help soak up the surrounding sauce. Optionally garnish with sliced green onions and sesame seeds, enjoy!
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Kung Pao Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 medium green bell pepper chopped into chunks
- 1 medium red bell pepper chopped into chunks
- 1 medium onion chopped into chunks
- 1 Tablespoon minced garlic
- 10 ounces raw large shrimp peeled, deveined, tails removed
- ¼ cup peanuts
Sauce
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 2 Tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 Tablespoon brown sugar
- 1 teaspoon cornstarch
- ½ cup water
Before You Begin
- For frozen shrimp – allow them to thaw first then pat them dry before beginning. To thaw shrimp quickly, place them in a sealed plastic bag and submerge them in a bowl of cold water for around 25 minutes. Do not use hot or warm water. I would not recommend using precooked shrimp for this recipe.
- You can omit the peanuts if desired.
- To make this dish spicy feel free to add some chili flakes, dried chili peppers, or Sichuan peppercorns.
Instructions
To Make the Sauce
- In a small saucepan add soy sauce, hoisin sauce, oyster sauce, sesame oil, and brown sugar. Bring to a gentle boil then reduce heat to a simmer.
- Make a slurry from the cornstarch and water. Add slurry to the saucepan and simmer until sauce begins to thicken.
To Make the Vegetables and Shrimp
- Heat olive oil in wok over medium-high heat until shimmering.
- Add green and red bell peppers and the onion to the hot oil. Stir fry for 3-4 minutes then add the minced garlic. Cook for another 1-2 minutes.
- Add the shrimp and stir fry an additional 6-7 minutes.
- Add the thickened sauce to the wok and toss to coat everything well and heat through.
- Add peanuts and toss to coat. Remove from heat and serve.
Expert Tips & FAQs
- Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
- Store leftovers in an air-tight container kept in the refrigerator for up to 2 days. Reheat on the stovetop over medium-low heat just until rewarmed. You may want to toss the shrimp in last to reheat so it doesn’t overcook.
Nutrition
Chef Antoine Davis
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