Kung Pao Shrimp

This Kung Pao Shrimp inspired recipe is packed full of flavor and veggies. It’s ready in just 20 minutes and is a meal the whole family loves.

Shrimp coated in a flavor packed sauce. Courtesy of Lauren Allen

View the print-ready version of this recipe.

Why I love this recipe:

Healthy—Made with all fresh ingredients and sautéed shrimp, this is one of the healthier Chinese-inspired recipes I crave! Quick—This dish is done and ready to enjoy in just 20 minutes! Check out more of my 30 minute meals. Delicious—From the fresh veggies, to the tender shrimp, and finally the flavorful sweet and spicy sauce; this meal is sure to impress any guests.

How to Make Kung Pao Shrimp

Marinate Shrimp: Combine soy sauce, black pepper and cornstarch in a bowl. Add shrimp and set aside.

Courtesy of Lauren Allen

Make the Sauce: In another bowl, whisk together cornstarch, chicken broth, chili paste, soy sauce, rice vinegar, sugar, red wine vinegar, and sesame oil.

Courtesy of Lauren Allen

Stir-Fry: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.Add another tablespoon of oil to the pan and increase heat to medium-high.

Add shrimp in a single layer and cook just until pink on the bottom, about 2 minutes. Flip and cook on the other side for 1-2 minutes. Remove to bowl with peanuts.

Add a little more oil to the pan and add ginger, garlic, green onion, bell peppers, onion (and any additional vegetables). Stir-fry for 1-2 minutes.

Courtesy of Lauren Allen

Combine: Add the reserved sauce and cook until the sauce begins to slightly thicken. Stir in shrimp and peanuts and toss to combine.

Serve Kung Pao Shrimp immediately, with hot cooked rice, chow mein or low mein.

Courtesy of Lauren Allen

Recipe Variations

• Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini to this Kung Pao Shrimp recipe.
• Szechuan Peppers: Add some to cook with the sauce for an extra kick. You can leave them out if you can’t find them, or if you want it more mild.
• Kung Pao Chicken

More Chinese-Inspired Recipes:

• Lettuce Wraps
• Kung Pao Chicken
• General Tso’s Chicken
• Chow Mein
• Sweet and Sour Chicken

Kung Pao Shrimp

Servings 6 Calories 609

Prep 10 minutes mins Cook 10 minutes mins Total 20 minutes mins

Ingredients

Shrimp Marinade:

• 2 Tablespoons low-sodium soy sauce
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon cornstarch
• 1 1/2 pounds uncooked shrimp large/xl, peeled and tail off

Sauce:

• 2 teaspoons cornstarch
• 1/2 cup low-sodium chicken broth
• 2 teaspoon chili paste with garlic , or use sriracha hot sauce mixed with minced garlic
• 1/4 cup low-sodium soy sauce
• 2 Tablespoon rice vinegar
• 3 teaspoons granulated sugar
• 2 teaspoon red wine vinegar
• 2 teaspoon sesame oil

Stir Fry:

• 3 Tablespoons vegetable oil, divided
• 1 teaspoon Sichuan peppercorn, or sub crushed red pepper flakes
• 1/2 cup dry roasted peanuts
• 1 teaspoon freshly grated ginger
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper
• 1 small onion, chopped
• 6 whole dried Szechuan Peppers, optional
• 3-4 cups hot cooked rice, for serving

Instructions

1. Make Marinade: Mix the marinade ingredients—soy sauce, black pepper and cornstarch—in a bowl. Add shrimp and set aside.

2. Make Sauce: Mix the sauce ingredients in a bowl and set aside.

3. Sauté peanuts: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.

4. Sauté Shrimp: Add 1 tablespoon of oil to the pan and bring heat to medium-high. Add shrimp in a single layer and cook just until pink on the bottom, about 2 minutes. Flip and cook on the other side for 1-2 minutes. Remove to bowl with peanuts.

5. Sauté Veggies: Add final tablespoon of oil to pan over medium high heat. Add ginger, garlic, green onion, bell peppers, onion (any additional vegetables) and szechuan pepper if desired. Stir-fry for 1-2 minutes.

6. Combine: Add the reserved sauce and cook until the sauce begins to slightly thicken. Stir in shrimp and peanuts and toss to combine.

7. Serve immediately with a side of hot cooked white rice or fried rice.

Notes

Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.

Szechuan Peppers: Add them to cook with the sauce for an extra kick, just be sure to take them out before serving or else it will be very spicy. You can leave them out if you can’t find them, or if you want it more mild.

Nutrition

Calories: 609 kcal, Carbohydrates: 86g, Protein: 28g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 143mg, Sodium: 1317mg, Potassium: 512mg, Fiber: 4g, Sugar: 5g, Vitamin A: 941 IU. Vitamin C: 45mg, Calcium: 114mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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