Kung Pao Shrimp Recipe is a vibrant, spicy Chinese stir-fry dish featuring succulent shrimp, crunchy bell peppers, and roasted peanuts all tossed in a savory-sweet tangy sauce. This dish is not only delicious but also quick to prepare, making it perfect for a weeknight dinner. Let’s dive into the amazing flavors and textures that make this dish so popular around the world!
Why You’ll Love This Kung Pao Shrimp Recipe
This dish is a culinary delight for several reasons. First, it’s an easy Kung Pao shrimp cooking guide that anyone can follow. Second, it offers a perfect balance of spicy and savory flavors, making it an irresistible choice for those who love bold tastes. Third, the best Kung Pao shrimp ingredients like roasted peanuts and fresh vegetables not only enhance the flavors but also add nutritional benefits. Additionally, this dish can be prepared in just 30 minutes, making it a quick meal solution. Whether you’re looking for a spicy shrimp stir-fry recipe or an authentic taste of Chinese cuisine, this recipe ticks all the boxes!
Ingredients for Kung Pao Shrimp Recipe
Gather these items:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- ½ medium red onion, cut into cubes
- ½ medium red bell pepper, cut into cubes
- ½ medium yellow bell pepper, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 8-10 whole dried red chilis
- 1½ lbs jumbo shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions (for garnish)
How to Make Kung Pao Shrimp Recipe Step-by-Step
- Step 1: In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk well until the sugar and cornstarch are dissolved. Set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add diced red onion and bell peppers, then sauté for 3-5 minutes until the onion softens but vegetables remain crisp-tender.
- Step 3: Stir in minced garlic, grated ginger, and dried red chilis, cooking for about 1 minute until fragrant. Add the peeled and deveined shrimp, seasoning with salt and black pepper. Cook shrimp for 2-3 minutes until they turn opaque and are just cooked through.
- Step 4: Pour the prepared sauce mixture over the shrimp and vegetables, then add the roasted peanuts. Stir to combine and let everything simmer for 2 minutes until the sauce thickens and coats the ingredients nicely.
- Step 5: Remove from heat, garnish with chopped green onions, and serve immediately over steamed rice to enjoy a hot and savory Kung Pao Shrimp dish.
Pro Tips for the Perfect Kung Pao Shrimp Recipe
Keep these in mind:
- Use fresh shrimp for the best flavor and texture.
- Adjust the number of dried red chilis according to your spice preference.
- For a quick meal, prep all ingredients before cooking.
- This recipe is gluten-free if you use tamari instead of soy sauce.
Best Ways to Serve Kung Pao Shrimp Recipe
There are many delicious ways to enjoy your Kung Pao Shrimp Recipe. Serve it over a bed of steamed rice for a classic meal. Alternatively, you can pair it with stir-fried vegetables or noodles for added texture. Don’t forget to sprinkle extra roasted peanuts on top for a delightful crunch!
How to Store and Reheat Kung Pao Shrimp Recipe
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy your meal again, simply reheat in a skillet over medium heat until warmed through. This dish is perfect for meal prep and makes for a quick Kung Pao shrimp meal idea.
Frequently Asked Questions About Kung Pao Shrimp Recipe
What’s the secret to perfect Kung Pao Shrimp?
The secret lies in the balance of flavors; the combination of sweet, spicy, and savory creates a harmonious dish. Using fresh ingredients also enhances the overall taste.
Can I make Kung Pao Shrimp ahead of time?
Yes! You can prepare the sauce and chop the vegetables in advance. Just cook the shrimp and combine everything when you’re ready to serve for the freshest flavor.
How do I avoid common mistakes with Kung Pao Shrimp?
To avoid overcooking the shrimp, keep an eye on their color. They should turn opaque and curl slightly, which usually takes 2-3 minutes. Also, don’t skip the marinade for added flavor.
Variations of Kung Pao Shrimp Recipe You Can Try
If you’re looking for a twist on the traditional Kung Pao Shrimp, consider using chicken or tofu for a different protein option. You can also make it a low-carb Kung Pao shrimp recipe by serving it over cauliflower rice. For a vegetarian option, skip the shrimp and add more vegetables or chickpeas.
For more information on the health benefits of shrimp, check out this Healthline article.
If you’re interested in more delicious recipes, visit our Garlic Butter Shrimp Pasta recipe for a delightful twist on shrimp dishes.
For a great side dish, try our Creamy Spinach Cheese Lasagna to complement your Kung Pao Shrimp.
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Kung Pao Shrimp Recipe: 5 Reasons to Love This Dish
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Kung Pao Shrimp recipe is a vibrant, spicy Chinese stir-fry dish featuring succulent shrimp, crunchy bell peppers, and roasted peanuts all tossed in a savory-sweet tangy sauce.
Ingredients
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- ½ medium red onion, cut into cubes
- ½ medium red bell pepper, cut into cubes
- ½ medium yellow bell pepper, cut into cubes
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 8–10 whole dried red chilis
- 1½ lbs jumbo shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup roasted peanuts
- 2 tablespoons chopped green onions (for garnish)
Instructions
- In a small bowl, combine soy sauce, brown sugar, water, rice vinegar, cornstarch, and sesame oil. Whisk well until the sugar and cornstarch are dissolved. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced red onion and bell peppers, then sauté for 3-5 minutes until the onion softens but vegetables remain crisp-tender.
- Stir in minced garlic, grated ginger, and dried red chilis, cooking for about 1 minute until fragrant. Add the peeled and deveined shrimp, seasoning with salt and black pepper. Cook shrimp for 2-3 minutes until they turn opaque and are just cooked through.
- Pour the prepared sauce mixture over the shrimp and vegetables, then add the roasted peanuts. Stir to combine and let everything simmer for 2 minutes until the sauce thickens and coats the ingredients nicely.
- Remove from heat, garnish with chopped green onions, and serve immediately over steamed rice to enjoy a hot and savory Kung Pao Shrimp meal.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
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