Servings
Font
Back
5.0 from 57 votes

Kung Pao Shrimp

This recipe for Kung Pao shrimp is veggies, peanuts and plenty of shrimp, cooked in a savory and spicy sauce. Make your own take out in just 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 265 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • For the stir fry:
  • For the sauce:
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon hoisin sauce
  • 1 red bell pepper cut into 1 inch pieces
  • 2 teaspoons sesame oil
  • 1 green bell pepper cut into 1 inch pieces
  • 2 teaspoons sugar
  • 1/2 cup yellow onion cut into 1/2 inch pieces
  • 2 teaspoons cornstarch
  • 1 teaspoon minced garlic 
  • 2 tablespoons water
  • 4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
  • 1/2 cup roasted unsalted peanuts
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat the oil in a large pan over high heat. Add the onion and cook for 2-3 minutes or until just softened. Add the red and green bell pepper and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add the garlic and cook for 30 seconds.
  2. Add the shrimp to the pan and cook for 3-4 minutes, or until shrimp are pink and opaque. Add the chilies and peanuts to the pan.
  3. While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
  4. Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

Notes

  • I like to use extra large shrimp for this recipe, just because the shrimp are really the star of the show here.
  • You can use most small dried chilies for this dish. You may find small dried chilies in the international aisle of your grocery store. You can also use dried chile de arbol peppers which may be found with Mexican items in your local store.
  • I use 4-6 chilies for a moderate spice level. Feel free to increase the chili peppers if you like more of a kick in your food!
  • Break the chilies open and shake out the seeds to reduce the spiciness of the dish while keeping the flavor.
  •  

Nutrition Information

Calories 265kcal (13%) Carbohydrates 12g (4%) Protein 35g (70%) Fat 15g (23%) Saturated Fat 2g (10%) Cholesterol 173mg (58%) Sodium 988mg (41%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 265

% Daily Value*

Calories 265kcal 13%
Carbohydrates 12g 4%
Protein 35g 70%
Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 173mg 58%
Sodium 988mg 41%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.