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A large bowl of Kung Pao Shrimp with a towel and other ingredients all around it.
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5 from 3 votes

Kung Pao Shrimp

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American, Chinese
Servings: 4 servings
Calories: 210kcal
Author: Lauren Harris

Ingredients

Sauce

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.
** Nutritional information is an estimate and may vary. It does not include rice for serving.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 10g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1250mg | Potassium: 411mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1294IU | Vitamin C: 95mg | Calcium: 92mg | Iron: 1mg