5 from 48 votes
Kung Pao Shrimp
Kung Pao Shrimp is a stir-fried dish featuring large shrimp cooked with chunks of red and yellow bell pepper, garlic, and peanuts in a spicy, savory sauce made with soy, sesame oil, maple syrup, sriracha, and red pepper flakes. The sauce thickens to coat the shrimp and vegetables, providing a balance of sweet, spicy, and umami flavors. This dish serves well over cooked rice and is a flavorful option for a main course.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
people
Calories:
413 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- ¼ cup soy sauce or coconut amino liquid, light
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- ¼ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon sriracha
- 1 tablespoon water
- 1 pound Shrimp peeled and deveined, large
- kosher salt to taste
- black pepper to taste
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 3 garlic minced, cloves
- 1 tablespoon olive oil
- green onions sliced
- ¼ cup peanuts
Optional
- 4 cups rice to serve with, cooked
Instructions
- In a mixing bowl, combine ¼ cup light soy sauce or coconut amino, 1 teaspoon sesame oil, 1 teaspoon maple syrup, 1 teaspoon Sriracha and ¼ teaspoon red pepper flakes , 1 teaspoon cornstarch, and 1 tablespoon water. Whisk to combine well and set aside.
- Peel and devein the 1 pound large shrimp; season with some kosher salt and black pepper.
- Next, cut the 1 red bell pepper and 1 yellow bell pepper into thick chunks and mince the 3 garlic cloves.
- Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat. Add garlic and sauté until fragrant.
- Immediately add in the bell peppers and cook until golden and slightly softened.
- Add shrimps and cook stirring occasionally until pink and opaque, for about 2 minutes.
- Next, stir in the prepared sauce with the ¼ cup peanuts and cook for 2-3 minutes more, until the sauce is thickened and bubbling hot.
- Transfer the Kung Pao shrimp into a serving bowl next to some some (4 cups cooked rice)
- Garnish with sliced green onions and serve warm.
Cup of Yum
Notes
- Macros include the rice; 1 cup cooked rice per serving is standard.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- For a keto version, substitute maple syrup with Lakanto Sweetener, soy sauce with coconut aminos, omit one bell pepper, and replace cornstarch with arrowroot or tapioca starch.
- Shrimp can be replaced with chicken or beef if preferred.
- Skip peanuts if allergic or undesirable; they add crunch and flavor.
- Reduce spiciness by omitting sriracha if a milder dish is preferred.
- Serve with brown rice, quinoa, spaghetti, or cauliflower rice according to taste.
- Avoid overcooking the shrimp to prevent toughness; cook just until opaque and pink.
Nutrition Information
Calories
413kcal
(21%)
Carbohydrates
54g
(18%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
143mg
(48%)
Sodium
1486mg
(62%)
Potassium
425mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1234IU
(25%)
Vitamin C
94mg
(104%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 413
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1486mg | 62% |
| Potassium | 425mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 94mg | 104% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.