An easy, quick, and delicious stir-fried shrimp dish that balances sweet, savory, and mildly spicy flavors for a bold, satisfying meal.
What is Kung Pao Shrimp
Kung pao (also spelled Gong bao or Kung po) is a classic Sichuan stir-fry known for its spicy, numbing, and savory profile. Traditional versions rely on generous amounts of Sichuan peppercorns and dried chilies for that signature heat and tingle. This recipe tones down the intensity for a more approachable, mildly spicy version while preserving the essential flavors.
This adaptation features tender shrimp with bell peppers and onions for color and sweetness, plus roasted peanuts for crunch and distinctive flavor. Fresh peanuts are recommended—stale nuts will detract from the dish.
The recipe is fast and simple: once ingredients are prepped you’ll have Kung Pao Shrimp on the table in about 20 minutes. If you prefer, substitute shrimp with chicken or tofu to make a different variation.
Serve the kung pao shrimp with steamed rice, egg fried rice, or a simple stir-fried vegetable like broccoli for a complete, restaurant-style meal made at home.
What You will need
Ingredients for a balanced, flavorful Kung Pao Shrimp:
- Fresh shrimp (or prawns): 400 g (14 oz) peeled and deveined. Leaving tails on is optional but attractive. If using frozen shrimp, thaw and pat dry.
- Cooking oil: peanut oil or any neutral high-smoke-point oil.
- Garlic and ginger: fresh, minced to release aromatics.
- Vegetables: onion, green and red bell pepper, cut into 1-inch pieces.
- Dried red chilies: for smoky heat; adjust quantity to your spice tolerance.
- Red Sichuan peppercorns: freshly ground for the characteristic numbing note; use more or less to taste.
- Scallions: sliced for freshness and color.
- Peanuts: unsalted, roasted; toast briefly if needed for extra crunch.
For the sauce
- Soy sauce: a mix of light and dark soy adds depth; use all light soy if dark is unavailable.
- Rice vinegar: can be substituted with a similar Chinese vinegar if preferred.
- Granulated sugar: balances the savory and acidic elements; use to taste or swap with brown sugar.
- Cornstarch: thickens the sauce (potato starch is a fine alternative).
- Ground white pepper: or black pepper if needed.
- Toasted sesame oil: added at the end for aroma, not for frying.
- Water: or light stock to loosen the sauce if desired.
See the recipe card below for exact measurements.
Step By Step Preparations
- Marinate the shrimp: Toss shrimp with cornstarch, salt, and pepper. Let rest briefly so the coating adheres.
- Make the kung pao sauce: Whisk light and dark soy, rice vinegar, sugar, cornstarch, white pepper, sesame oil, and water or stock until smooth.
- Cook the shrimp: Heat a wok or large pan over high heat, add a tablespoon of oil and sear shrimp 1 minute per side until just cooked; transfer to a plate.
- Stir-fry the aromatics and chilies: Add remaining oil, dried chilies, ground Sichuan peppercorns, garlic, and ginger. Stir over medium heat about 1 minute until fragrant.
- Add the vegetables: Toss in onion and bell peppers and stir-fry on high for about 2 minutes until slightly softened but still crisp.
- Return the shrimp: Add shrimp back to the wok and stir quickly for a minute to combine.
- Finish with the sauce: Re-whisk the sauce to ensure the cornstarch is incorporated, pour into the wok, and stir until the sauce thickens, about one minute.
- Add peanuts and scallions: Remove from heat, fold in roasted peanuts and scallion greens, and toss to coat evenly.
- Serve: Transfer to a serving plate and serve immediately while hot.
Top Tips
- Keep shrimp tender: Searing shrimp briefly before adding them back to the stir-fry seals in juices and enhances flavor. Avoid cooking them straight with the vegetables to prevent overcooking.
- Control the heat: Whole dried chilies add aroma with little heat; chopping and releasing seeds increases spiciness. Adjust based on your preference.
If you try this recipe, please leave a comment and rating—feedback helps other cooks and is appreciated.
Recipe
Kung Pao Shrimp Recipe – Ready In Minutes
Ingredients
- 400 gram or 14 ounces shrimp (or prawn), peeled and deveined
- 1 teaspoon salt
- ¼ teaspoon white pepper, freshly ground
- 1 teaspoon cornstarch
- 2 tablespoon peanut oil
- 5 dried red chili
- 3-4 garlic cloves, minced
- ½ inch fresh ginger, minced
- ¼ teaspoon red Sichuan peppercorns, freshly ground
- ½ green bell pepper, cut into 1-inch squares
- ½ red bell pepper, cut into 1-inch squares
- ½ medium onion, cut into 1-inch squares
- 2 stalks scallion greens, cut into 1-inch pieces
- ¼ cup roasted peanuts
For the sauce
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated white sugar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon white pepper, freshly ground
- 1 tablespoon cornstarch
- 3 tablespoon water or stock
Instructions
- Marinate the shrimp: Toss the shrimp with cornstarch, salt, and pepper. Set aside.
- Make the sauce: Whisk light and dark soy, rice vinegar, sugar, cornstarch, white pepper, sesame oil, and water until smooth.
- Cook the shrimp: Heat the wok over high heat, add 1 tablespoon oil, sear shrimp 1 minute per side, then transfer to a plate.
- Stir-fry aromatics: Add remaining oil, dried chilies, ground Sichuan pepper, garlic, and ginger. Stir for about 1 minute until fragrant.
- Add vegetables: Stir-fry onion and bell peppers on high for about 2 minutes.
- Return shrimp: Add shrimp back and stir-fry for a minute.
- Add sauce: Recombine the sauce, pour into the wok, and stir until it thickens, about one minute.
- Finish: Turn off heat, stir in scallion greens and roasted peanuts, toss, and serve immediately.
Nutrition
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Carbohydrates: 13 g
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Protein: 18 g
Nutrition Disclaimer:
Nutrition information is an estimate. Actual values depend on ingredients and brands used. Consult a nutrition tool or professional for precise calculations.