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Kung Pao Shrimp Recipe

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This Kung Pao Shrimp recipe is made with a homemade sauce and stir-fried with fresh vegetables. This dish can be made as mild or as spicy as you like by adjusting the amount of chili peppers used. Serve Kung Pao Shrimp over steamed rice for a complete meal.

Chopsticks picking up a piece of shrimp.

Kung Pao Shrimp is a popular Chinese dish made with shrimp, roasted peanuts, and a savory sauce. While traditional Kung Pao Shrimp does have peanuts, you can omit them if you have a peanut allergy, are trying to avoid them, or simply can’t find them in your pantry.

πŸ’– Why You’ll Like This Recipe

  • It is an easy recipe that can be on your table in 30 minutes!
  • You can control the level of spice by adding more or fewer chili peppers.
  • This Kung Pao Shrimp is made with a homemade sauce so you know exactly what’s in it.

 Let’s take a look at how to make this delicious stir-fry recipe.

πŸ₯˜ Ingredients

1 pound raw shrimp, peeled and deveined

β…› teaspoon sea salt, to taste

β…› teaspoon ground black pepper, to taste

1 teaspoon cornstarch

2 tablespoons sesame oil, divided

1 white onion, finely chopped

1 garlic clove, minced

1 tablespoon ginger, minced

1 red bell pepper, cut into cubes 

1 cup zucchini, sliced and quartered

2 dried red pepper chili (chopped)

Sesame seeds, to garnish

Green onions, to garnish

Sauce

Β½ cup soy sauce 

1 teaspoon brown sugar

2 tablespoons hoisin sauce

Ingredients needed to make Kung Pao Shrimp.

πŸ‘©πŸ»β€πŸ³ Instructions

In a large bowl, mix shrimp, salt, pepper, and cornstarch together.

Bowl of shrimp.

In a small bowl, mix soy sauce, brown sugar, and hoisin sauce.

Small bowl of sauce.

Heat a large non-stick skillet on medium heat with 1 tablespoon oil. Stir fry shrimp for 2-3 minutes until cooked. Remove the shrimp from the pan and set it aside.

Shrimp cooked in a stainless steel skillet.

Heat 1 tablespoon oil in the same skillet and add onion, garlic, ginger, bell pepper, zucchini and red pepper chili. Stir all together and cook until vegetables are fragrant, about 5 minutes.

Mixed vegetables being sauted in a skillet.

Add the shrimp back to the skillet and stir.

Shrimp and vegetables in a metal skillet.

Pour the sauce over the shrimp and vegetables and stir. Cook until the sauce begins to thicken.

Pouring sauce over shrimp and vegetables.

Turn off the heat. Garnish with sesame seeds and green onions.

Spoonful of shrimp and vegetables.

Serve with rice.

πŸ“– Variations and Add-Ins

If you want to add a little more vegetables to your Kung Pao Shrimp, feel free to stir-fry some green bell peppers or broccoli along with the shrimp. Additional veggies (and fruit) that you can add are:

  • Beans sprouts
  • Cauliflower
  • Carrots
  • Water chestnuts
  • Pineapple

If you want to make this dish vegetarian, simply use your favorite protein substitute.

🍽️ What To Serve With

  • Rice
  • As an appetizer with crusty bread
  • Noodles

πŸ«™ How To Store leftovers

Allow to cool down completely. Store in the refrigerator in an airtight container for up to 3 days.

♨ How to Reheat

Reheat in the microwave on medium heat or on the stove on medium until heated through.

Bowl of Kung Pao Shrimp over white rice.

πŸ€·πŸ»β€β™€οΈ Frequently Asked Questions

Is Kung Pao Shrimp gluten-free?

No. Typically, soy sauce and hoisin sauce are made with gluten. For a gluten-free version of this recipe, use tamari in place of soy sauce, and make sure your hoisin sauce is gluten-free.

How can you tell if shrimp is cooked?

Shrimp cooks quickly, in just 2-3 minutes once it hits the pan. The shrimp will turn pink and opaque (you won’t be able to see through) when cooked through. Do not overcook the shrimp or they will become tough and rubbery.

If you’re a fan of Chinese food, be sure to check out our recipes for Kung Pao Chicken and Garlic Shrimp.

Chopsticks picking up a piece of shrimp.

Kung Pao Shrimp

Lynda – Southern Kissed
This stir-fry dish is full of flavor and can be made as mild or as spicy as you like. Serve it over steamed rice for a complete meal that the whole family will love.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Chinese
Servings 4
Calories 210 kcal

Ingredients
  

  • 1 pound raw shrimp peeled and deveined
  • β…› teaspoon sea salt to taste
  • β…› teaspoon ground black pepper to taste
  • 1 teaspoon cornstarch
  • 2 tablespoons sesame oil divided
  • 1 white onion finely chopped
  • 1 garlic clove minced
  • 1 tablespoon ginger minced
  • 1 red bell pepper cut into cubes
  • 1 cup zucchini sliced and quartered
  • 2 dried red pepper chili chopped
  • Sesame seeds to garnish
  • Green onions to garnish

Sauce

  • Β½ cup soy sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons hoisin sauce

Instructions
 

  • In a large bowl, mix shrimp, salt, pepper, and cornstarch together.
  • In a small bowl, mix soy sauce, brown sugar, and hoisin sauce and set aside.
  • Heat a large non-stick skillet on medium heat with 1 tablespoon oil. Stir fry shrimp for 2-3 minutes until cooked. Remove shrimp from the pan and set aside.
  • Heat 1 tablespoon oil in the same skillet and add onion, garlic, ginger, bell pepper, zucchini and red pepper chili. Stir all together and cook until the vegetables are fragrant, about 5 minutes.
  • Add shrimp back to the skillet and stir.
  • Pour the sauce over the shrimp and vegetables and stir all together. Cook until the sauce begins to thicken.
  • Turn off the heat. Garnish with sesame seeds and green onions.
  • Serve with rice.

Nutrition

Serving: 1Calories: 210kcalCarbohydrates: 14gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 143mgSodium: 2470mgPotassium: 396mgFiber: 2gSugar: 7gVitamin A: 1214IUVitamin C: 46mgCalcium: 86mgIron: 1mg
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

Be sure to come back and tell us how your Kung Pao Shrimp turned out!

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