Kung Pao Shrimp is loaded with juicy shrimp, crisp vegetables, and crunchy peanuts coated in a zesty sauce. This recipe is almost as easy as ordering take out, and tastes equally as delicious, if not better!
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Kung Pao Shrimp is a popular Chinese take out meal. This copy cat recipe is a homemade version prepared with shrimp, peppers, and peanuts in a delicious, mildly spicy sauce.
You will be pleasantly surprised to find out just how easy this dish is to make at home. Because shrimp cook so quickly, it takes less than 30 minutes to prepare. All you need is a side of rice for serving and dinner is done!
If you enjoy making take out copy cat recipes at home, you may also enjoy this recipe for Panda Express Honey Sesame Chicken.
Why This Recipe Works
This is a quick and easy recipe to make. There is little prep work and it cooks up fast.
It’s better than take out. Not only does it taste great, but there are no unnecessary added ingredients.
When you make your own take out style recipes, they are much more adaptable. You can add or omit ingredients to suit your own personal preferences.
Step-By-Step Instructions
Ingredients
Sauce
- ¼ cup low sodium soy sauce
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup
- ¼ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon sriracha
- 1 tablespoon water
Shrimp
- 1 pound large raw shrimp (peeled and deveined)
- Salt and pepper (to taste)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 orange or yellow bell pepper (diced)
- ¼ cup peanuts (chopped)
- 2 green onions (sliced)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and devein the shrimp.
Dice the pepper, mince the garlic, chop the peanut, and slice the green onions.
Create!
In a small bowl combine the soy sauce, olive oil, maple syrup, red pepper flakes, cornstarch, sriracha, and water. Mix well and set aside.
Season the raw shrimp with salt and pepper.
Heat the oil in a large skillet over medium heat.
Add the garlic and cook for 1 minute, stirring constantly, until fragrant. Set aside.
Add the bell peppers to the skillet and sauté until slightly softened.
Stir in the shrimp and cook for 2 to 4 minutes, turning occasionally until pink and opaque.
Carefully pour in the prepared sauce along with the peanuts and sautéed garlic.
Cook for an additional 2 to 3 minutes, or until the sauce is thickened and warmed through. Remove from the heat.
Present!
Garnish with the sliced green onions and serve over rice.
Tips and Techniques
- If a less spicy dishy is preferred, you can omit the red pepper flakes and sriracha.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 to 3 days.
FAQ’s
What Is The Flavor Of Kung Pao Sauce?
Kung Pao dishes are sweet and mildly spicy with added nuttiness and texture from the addition of peanuts.
More Shrimp Recipes
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Kung Pao Shrimp
Ingredients
Sauce
- ¼ cup low sodium soy sauce
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup
- ¼ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon sriracha
- 1 tablespoon water
Shrimp
- 1 pound large raw shrimp (peeled and deveined)
- salt and pepper (to taste
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 orange or yellow bell pepper (diced)
- ¼ cup peanuts chopped)
- 2 green onions (sliced)
Instructions
- In a small bowl combine soy sauce, olive oil, maple syrup, red pepper flakes, cornstarch, sriracha, and water. Mix well and set aside.¼ cup low sodium soy sauce, 1 teaspoon extra virgin olive oil, 1 teaspoon maple syrup, ¼ teaspoon red pepper flakes, 1 teaspoon cornstarch, 1 teaspoon sriracha, 1 tablespoon water
- Season the raw shrimp with salt and pepper.1 pound large raw shrimp, salt and pepper
- Heat the oil in a large skillet over medium heat.1 tablespoon extra virgin olive oil
- Add garlic and cook for 1 minute, stirring constantly, until fragrant. Set aside.3 cloves garlic
- Add the bell peppers to the skillet and sauté until slightly softened.1 red bell pepper, 1 orange or yellow bell pepper
- Add shrimp and cook for 2 to 4 minutes, stirring occasionally until pink and opaque.
- Carefully pour in the prepared sauce along with the peanuts and sautéed garlic.¼ cup peanuts
- Cook for an additional 2 to 3 minutes, until the sauce is thickened and warmed through. Remove from heat.
- Garnish with the sliced green onions and serve over rice.2 green onions
Notes
Tips and Techniques
- If a less spicy dishy is preferred, you can omit the red pepper flakes and sriracha.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 to 3 days.
Ned says
Oh this was so good. I usually do kung pow chicken so I had to try it with shrimp. I’m convinced this is one of my new go to meals. So yummy! Thank you!
Sara Welch says
Enjoyed this for dinner last night and it was a savory success! Quick, easy and delicious; definitely, a new favorite recipe!
justine says
Added a bit more kick for spice and it was a huge hit last night for dinner.
Neha says
This is my most favorite way to eat shrimp. Loved the flavors of kung pao, peanuts and crunchy veggies!