The BEST Kung Pao Shrimp Recipe (2024)

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Perfectly spicy, sweet, and savory, this Kung Pao Shrimp recipe is perfect for an easy weeknight dinner! Ready in less than 30 minutes and made with bell peppers, maple syrup, shrimp, peanuts, and green onions.

Whether you’re eating Kung Pao shrimp with a bowl of rice or by itself, it’s destined to be enjoyed. Way better and healthier than the Kung Pao sauce found at P.F. Changs, you’re going to love this easy Asian-inspired recipe that is divine in flavor and perfect for any day of the week.

Table of Contents

Enjoy tender and juicy shrimp with each bite along with a side of brown or white rice, noodles, or quinoa. This Kung Pao shrimp recipe is also great for meal prepping and makes for a perfect weeknight dinner that family and guests will enjoy.

Why You’re Going to Love This Kung Pao Shrimp

Versatile: This recipe is incredibly versatile and delicious with so many things such as cauliflower or regular rice! Easy substitutions are in this Kung Pao shrimp.
Easy: Ready in less than 30 minutes, this easy dinner recipe is so easy to throw together on a whim! Simple and effortless.
Healthy: With bell peppers, garlic, and real ingredients only, this recipe is the ultimate option for someone looking for a healthier meal. There is a gluten-free option, too!

Ingredients You Will Need for This Recipe

These are just a list of ingredients you will need to make this Kung Pao shrimp recipe. The full measurements are listed further down below.

olive oil
red and yellow bell peppers
garlic
shrimp
salt and pepper
soy sauce, you can substitute with coconut aminos for a gluten-free option
sesame oil
sriracha
maple syrup
red pepper flakes
cornstarch
water
peanuts
green onions
optional: cooked rice

How to make Kung Pao Shrimp at home

First, combine soy sauce or coconut aminos, sesame oil, maple syrup, Sriracha, red pepper flakes, cornstarch, and water. Set aside.

Next, prepare the shrimp. Season with salt and pepper.

Chop the bell peppers and garlic.

In a non-stick pan over medium-high heat, sauté the garlic until fragrant.

Next, add the bell peppers and cook until slightly softened.

After that, add the shrimp, and peanuts, and cook while stirring occasionally until opaque and pink.

Stir in the prepared sauce and cook until the sauce is thickened and bubbling hot.

Transfer the cooked shrimp to a bowl and serve over cooked rice.

Garnish with sliced green onions and serve warm.

What to Eat with kung pao shrimp

You can serve this recipe with rice, cauliflower rice, zoodles, or gluten-free noodles! Here are some recipes to consider serving with this kung pao shrimp:

Zucchini Noodles
White Rice
Air Fryer Broccoli
Sweet Potato Wedges
Oven-Baked Asparagus

Recipe Notes and Tips

Store the leftovers in an airtight container in the refrigerator for three to four days.
To make this keto, substitute the maple syrup with Lakanto Sweetener and soy sauce for coconut aminos, omit one of the bell peppers, and replace the cornstarch with arrowroot or tapioca starch.
You can swap the shrimp with chicken or beef.
Don’t like peanuts, skip them.
Can’t handle the heat and would prefer this to be less spicy, skip the sriracha.
Serve with brown rice, quinoa, spaghetti, or cauliflower rice. Here is a post on how to make cauliflower rice.
Be sure not to overcook the shrimp or it will become a bit chewy.

Frequently asked questions

What is Kung Pao shrimp?

Kung Pao Shrimp is a traditional Chinese Cuisine that’s commonly served in restaurants and is a popular takeout dish. Stir-fried Shrimp with veggies like bell peppers and green onions that are cooked in a yummy sweet, savory, and spicy sauce!

Is Kung Pao shrimp healthy?

Yes! Made with whole ingredients only and refined sugar-free, this recipe is low carb and made with real ingredients only. Nonbreaded shrimp stir-fried with veggies with very little oil used.

What is the difference between Szechuan and Kung Pao?

Szechuan is bolder and spicier in flavors compared to Kung Pao sauce. Kung Pao is a bit sweeter.

What does Kung Pao taste like?

Nutty, sweet, and savory with just a small amount of heat!

Other Recipes to Check Out

Asian Chicken Cups Recipe
Easy Sweet and Sour Chicken
Chicken Pad Thai
Asian Shrimp and Zucchini Noodles Recipe
Kung Pao Chicken
Asian Chopped Chicken Salad

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Kung Pao Shrimp

Perfectly spicy, sweet, and savory, this Kung Pao Shrimp recipe is perfect for an easy weeknight dinner! Ready in just 15 minutes and made with bell peppers, maple syrup, shrimp, peanuts, and green onions.

5 from 23 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian, Chinese

Diet: Low Calorie

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 people

Ingredients

▢ ¼ cup light soy sauce or coconut amino liquid
▢ 1 teaspoon sesame oil
▢ 1 teaspoon maple syrup
▢ ¼ teaspoon red pepper flakes
▢ 1 teaspoon cornstarch
▢ 1 tsp Sriracha
▢ 1 tablespoon water
▢ 1 pound large shrimp peeled and deveined
▢ kosher salt to taste
▢ black pepper to taste
▢ 1 red bell pepper cut into chunks
▢ 1 yellow bell pepper cut into chunks
▢ 3 garlic cloves minced
▢ 1 tablespoon olive oil
▢ green onions sliced
▢ ¼ cup peanuts

Optional

▢ cooked rice to serve with

Instructions

In a mixing bowl, combine soy sauce or coconut amino, sesame oil, maple syrup, Sriracha and red pepper flakes, cornstarch, and water. Whisk to combine well and set aside.
Peel and devein the shrimps; season with some salt and pepper.
Next, cut the pepper into thick chunks and mince the garlic.
Heat 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 peanuts and cook for 2-3 minutes more, until sauce is thickened and bubbling hot.
Transfer the Kung Pao shrimp into a serving bowl next to some cooked rice.
Garnish with sliced green onions and serve warm.

Video

Notes

Store the leftovers in an airtight container in the refrigerator for three to four days.
To make this keto, substitute the maple syrup with Lakanto Sweetener and soy sauce for coconut aminos, omit one of the bell peppers, and replace the cornstarch with arrowroot or tapioca starch.
You can swap the shrimp with chicken or beef.
Don’t like peanuts, skip it.
Can’t handle the heat and would prefer this to be less spicy, skip the sriracha.
Serve with brown rice, quinoa, spaghetti, or cauliflower rice. Here is a post on how to make cauliflower rice.
Be sure not to overcook the shrimp or it will become a bit chewy.

Nutrition

Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Healthy Kung Pao Chicken Recipe
Cilantro Lime Shrimp Recipe
Shrimp Cauliflower Fried Rice with Vegetables Recipe (Keto-Friendly)

Reader Interactions

Comments

Emily says
November 9, 2023 at 5:43 pm

This was WAY better and healthier than takeout!! I will absolutely make this again and again!
Reply
Jacqueline Crawford says
January 5, 2023 at 1:31 pm

This was excellent. I made a few adjustments to lower the carbs by using Monk Fruit instead of sugar, coconut aminos. I also used Korean pepper; yum-just a bit more spicy.
I wish the recipes had nutritional values included.
Reply
- Rena Awada says
  January 7, 2023 at 1:15 pm
  Hi there. They are included at the bottom of the recipe card
  Reply
Betty says
See Also
Favorite Fall Salad Recipe | Dan Pelosi aka GrossyPelosi
August 26, 2022 at 9:24 pm

Super easy and really good!
Reply
Tammy Leavitt says
May 23, 2022 at 6:58 pm

Excellent!! Easy, flavorful & healthy!!
Reply
- Rena says
  May 23, 2022 at 7:11 pm
  Thanks Tammy
  Reply
Hailey says
January 15, 2022 at 10:28 pm

Absolutely loved this recipe! I will definitely make this again! So excited to have a healthy version of takeout.
Reply
- Rena says
  January 15, 2022 at 11:16 pm
  So awesome. Thanks for the feedback.
  Reply
andrea says
November 18, 2021 at 12:47 pm

smells and tastes delicious however the sauce was a bit too watery – I’m assuming it is because of the shrimps. should i add more cornflour?
Reply
- Rena says
  November 19, 2021 at 10:32 am
  Thank you. I wonder what happened there? Did you thaw the shrimp first? You can use more cornflour
  Reply
Sarah says
June 21, 2021 at 7:34 pm

We have made this recipe many times and love, love it! Replacing the peanuts with cashews has proven tasty and the leftovers make for a great lunch at work the next day.
Reply
- Rena says
  June 21, 2021 at 10:06 pm
  I love the idea of cashews instead of peanuts. Glad you liked it!
  Reply
Bunmi (macro_butterfly) says
April 20, 2021 at 10:57 pm

I loved this dish! I also made it with chicken as well so YUMMY. This will definitely be on the menu again. Thank you
Reply
- Rena says
  April 21, 2021 at 10:39 am
  So Glad you loved it. Thanks for the feedback
  Reply
Sarah says
April 12, 2021 at 12:36 pm

This was delicious and will definitely be on repeat in our house!! Thank you!
Reply
- Rena says
  April 12, 2021 at 12:56 pm
  Thanks Sarah. Glad you loved it.
  Reply
  - Andrea says
    April 15, 2021 at 11:28 am
    
    Yum yum. I ran to the store after work grabbed a few ingredients and was tired but have enough energy to whip up. ****No leftovers*****. Thanks sooo much.
    Reply
    - Rena says
      April 17, 2021 at 9:35 am
      Amazing! Glad you loved it.
      Reply
      - Indre says
        April 18, 2021 at 1:13 pm
        
        Very delicious! No more take aways! If u have also a Chinese curry dish, pls share it 🙂
      - Rena says
        April 18, 2021 at 10:58 pm
        yay!
Julia says
April 11, 2021 at 2:57 pm

Super easy to make and so flavorful ! This was a huge hit
Reply
- Rena says
  April 11, 2021 at 7:58 pm
  Thanks for the feedback Julia
  Reply
- Melissa says
  April 12, 2021 at 7:30 pm
  
  Easy and amazing flavor. Adding to my regular recipe list!
  Reply
  - Rena says
    April 13, 2021 at 8:44 am
    Thanks! Glad you loved it
    Reply
    - Carolyn Bennett says
      December 9, 2021 at 7:26 pm
      
      This was so yummy! I added a little more red pepper for great heat. My husband looked around for more but we ate it all! This is a keeper!
      Reply
      - Rena says
        December 10, 2021 at 9:11 am
        So Perfect! Thanks for the amazing feedback.

FAQs

What is kung pao shrimp made of? ›

What is Kung Pao Shrimp? Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp. The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. A sprinkle of chili flakes add some heat (add a little or a lot).

Tell Me More ›

What is shrimp with garlic sauce made of? ›

In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes.

How do you keep batter from falling off shrimp? ›

To keep the batter from falling off shrimp, pat the shrimp dry before tossing with the flour.

What is Palace style shrimp? ›

They are lightly seasoned, then fried until golden and doused in a secret palace-style hot sauce that is a perfect balance between spiciness and rich flavors.

Tell Me More ›

Why is hibachi shrimp so good? ›

These perfectly seared shrimp are sauteed in butter and garlic then tossed in a soy-teriyaki base as your choice of protein to compliment your rice, noodles and veggies. They have that gorgeous sear and the signature taste you'll find in most Japanese steakhouses.

Learn More ›

Do they eat shrimp in China? ›

Live seafood dishes. Drunken shrimp is a popular dish in parts of China. It is based on fresh-water shrimp that are placed in a strong liquor, baijiu, and then eaten, often while they are alive. Modified recipes are used in different parts of China.

Read On ›

What does kung pao taste like? ›

What Does Kung Pao Chicken Taste Like? Americanized kung pao chicken is savory and sweet with a mild spicy kick. The peanuts really bring together the dish and give it a rounded, nutty flavor.

Read On ›

Which is spicier General Tso or kung pao? ›

General Tso's is sweeter with a milder spice, featuring deep-fried battered chicken. Kung Pao is spicier with stir-fried chicken, vegetables, and peanuts.

Get More Info Here ›

What does kung bao taste like? ›

Kung pao is a Sichuanese flavor profile combining a sweet, hot, and vinegary glaze with crisp golden peanuts and blistered dried red chiles that generously pepper the dish and lend more nose-tingling, smoky aroma than overwhelming heat.

Learn More Now ›

Is kung pao like sweet and sour? ›

Despite its somewhat fearsome, chilli-studded appearance, it's a spicy but not particularly hot dish. Instead, the main flavour is that of numbing Sichuan peppercorns and spring onions, all bound together with a subtly sweet-and-sour sauce.

View Details ›