Kung Pao shrimp is a classic Chinese stir fry that balances heat, sweetness, and crunch in every bite. Juicy shrimp are quickly cooked and tossed with peanuts, garlic, and ginger before being coated in a rich sauce. The dried red chilies give the dish a spicy kick that you can adjust to your liking, whether mild or fiery. It’s fast, full of flavor, and perfect with a bowl of warm white rice for a satisfying meal.
Why this recipe works
- Quick cooking: Shrimp cook in just a few minutes, making this recipe perfect for busy nights when you want dinner on the table fast.
- Balanced flavor: The sauce combines soy sauce, vinegar, and sugar, creating a balance of salty, tangy, and sweet that enhances the shrimp beautifully.
- Crunchy texture: Roasted peanuts add a satisfying crunch, giving contrast to the tender shrimp and helping create the signature Kung Pao experience.
- Customizable spice: Dried chilies or flakes allow you to control the heat, making the dish adaptable for mild eaters or spice lovers.
- Classic pairing: The garlic, ginger, and green onions create a fragrant base that ties the shrimp and sauce together with authentic flavor.
Serving suggestions
- Rice pairing: Serve over steamed white rice or brown rice so the flavorful sauce can be soaked up with every bite of shrimp.
- Noodle option: Toss the Kung Pao shrimp with lo mein or rice noodles for a different version that still highlights the sauce beautifully.
- Vegetable boost: Add bell peppers, zucchini, or snap peas for more color and freshness that complement the shrimp and sauce perfectly.
- Family dinner: Double the recipe and serve it family-style at the table, letting everyone grab shrimp and peanuts as they like.
- Restaurant at home: Complete the meal with homemade egg rolls or hot and sour soup for a full Chinese takeout–style dinner without leaving home.
Kung pao shrimp recipe
Make this easy Kung Pao shrimp recipe with peanuts, dried chilies, and bold Asian flavors. A spicy Chinese stir fry better than takeout.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 1 1/2 lb medium peeled and deveined shrimp
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- oil (for frying)
- 4 small red dried hot chili peppers
- 1/2 cup unsalted peanuts
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 2 green onions (sliced)
Sauce-
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon dry sherry
- 3 tablespoons chicken broth
- 2 teaspoons sugar
- 2 teaspoons cornstarch
Instructions
- In a bowl combine sherry, cornstarch salt, and pepper. Mix well. Add shrimp and stir to coat. Let marinate in the refrigerator for at least 15 minutes.
In another bowl combine all sauce ingredients, mix well, cover and refrigerate until needed. - Heat the wok to medium heat, all a tablespoon of oil and add dried chilies and stir fry until the pepper began to char (just starting to turn black but do not completely char them). Remove from pan and set aside.
Add a tiny bit more oil. Add garlic and ginger stir fry for 15 seconds. Add shrimp and stir fry until shrimp turn pink (about 2 minutes) - Add peppers, peanuts and green onions to the pan. Increase the heat and pour the sauce into the pan and stir until thickened and bubbly. Serve with white rice.
Nutrition
- Serving Size:
- Calories: 342
- Sugar: 7.2 g
- Sodium: 805.7 mg
- Fat: 13.7 g
- Carbohydrates: 16.2 g
- Protein: 40.1 g
- Cholesterol: 273.9 mg