This recipe for Kung Pao shrimp is chock full of veggies and peanuts and is cooked in a savory yet spicy sauce. Make your own take out in just 20 minutes!
My version of this classic Chinese dish is even better than what you’d get at your local restaurant.
I’ve back with yet another make your own take-out recipe. I hope you all like Chinese food as much as we do, I’ve been on a stir frying roll lately! This Kung Pao shrimp is so very easy to make, I can have it on the table in 20 minutes flat! I added lots of veggies for color and crunch, and the sauce is spicy enough to add a little kick, but not so hot that you’ll be reaching for a glass of water.
I like to use extra large shrimp for this recipe, just because the shrimp are really the star of the show here. The shrimp get cooked with peppers and onions and are tossed in a savory sauce.
How to make Kung Pao shrimp
You probably already have most of the ingredients that you’ll need to make this Kung Pao shrimp, the only two ingredients you’ll need to look for are the hoisin sauce and dried chilies. Hoisin sauce can be found in the ethnic aisle of almost all grocery stores.
I actually bought dried chile de arbol peppers for this dish, which are typically located in the Mexican aisle; you can really use whatever small dried chilies you can find at your store. I start with 4-6 dried chiles for a moderate spice level – that sounds like a lot of peppers, but I break them open and shake out the seeds before I add them to the stir fry, which greatly diminishes their heat. If you can’t find dried chilies or don’t want to buy them, try using red chile flakes instead (like the kind you’d sprinkle on pizza).
Can I just tell you how delicious this Kung Pao shrimp is? Since there’s plenty of veggies already in the mix, simply steam up some rice and dinner is served!
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MORE GREAT SHRIMP RECIPES
Kung Pao Shrimp
Ingredients
- For the stir fry:
- 1 tablespoon vegetable oil
- 1 pound large shrimp peeled and deveined
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1/2 cup yellow onion cut into 1/2 inch pieces
- 1 teaspoon minced garlic
- 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
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- 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.
- 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.
- While the shrimp and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
- 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.
Alisa S Pellegrini says
Simple and better than an Asian restaurant. EXCELLENT RECIPE!
Debbie says
We love spicy foods and I can’t wait to make it!
Jeanette Hartman says
I have made this dish twice. Once with shrimp and once with chicken. My husband and I loved it. I doubled the sauce the second time I made it. Thank you so much for this delicious and easy recipe!!!!!
Katie O. says
Made it tonight,,missing the red peppers and chilies,but I substituted other stuff…excellent. thank you
Chris Scheuer says
Looks wonderful and loaded with flavor. I love how easy and quickly it comes together!
Debbie says
Made it and it was amazing! Going in the meal rotation list!
sue|theviewfromgreatisland says
Stunning Sara, sharing and drooling!
Sam says
This looks amazing and my family loves it’s spicey!
Greg says
What a great dish to make at home! I love the chilies. “Make your own take-out” is such a fun idea.
Jennifer @ Seasons and Suppers says
Love kung pao take-out, but love this better!! Beautiful and love that it’s fast, too 🙂
Tricia @ Saving room for dessert says
This is our kind of meal Sara! I love the colors and the sauce sounds just fiery enough to make my husband happy. Thanks! Pinning!
Cyn says
Look at your ingredients, 1 inch red pepper cut into one piece? It said lots of vegetables, I see red/green pepper and onion. That’s it. Do you use a whole red and green pepper?
Sara says
I’m sorry, I switched recipe software last year and it looks like that one didn’t import properly! It’s fixed now.