Easy Kung Pao Shrimp Recipe – Sweet, Spicy, and Ready in 20 Minutes!

Introduction

Kung Pao Shrimp is one of those dishes that instantly transports me back to the lively, aromatic food markets of China. It’s a perfect marriage of bold flavors – the sweetness of the sauce, the spiciness of the chili peppers, and the savory richness that defines classic Chinese cuisine. I first discovered Kung Pao Shrimp when dining at a local Chinese restaurant with friends. I was captivated by how such a seemingly simple dish could pack so much flavor and texture. Since then, it’s become one of my go-to recipes when I want to whip up something quick yet impressive. Today, I’m excited to share my easy take on this beloved dish, perfect for busy weeknights or a special family dinner.

Why You Will Love This Recipe

This recipe is a winner for so many reasons. First, it’s incredibly quick to make – you can have it on the table in just 20 minutes, making it a lifesaver on hectic days. Second, it’s a perfect balance of sweet, spicy, and savory, which means there’s a flavor for everyone to love. I’ve also simplified the process to use ingredients you likely already have in your pantry, so you won’t need to hunt down anything exotic. And let’s not forget the texture – tender shrimp, crunchy peanuts, and crisp bell peppers make every bite satisfying and memorable. Trust me, once you try this recipe, it’ll become a regular in your dinner rotation.

Equipment Needed

• A large skillet or wok
• A spatula or wooden spoon
• Measuring spoons and cups
• A small mixing bowl
• Knife and cutting board

Ingredients

• 1 lb (450 g) shrimp, peeled and deveined
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 dried red chili peppers, sliced
• 1/4 cup roasted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 green onions, chopped
• For the sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch

Substitution Tips

If you can’t find hoisin sauce, a mix of soy sauce and a touch of honey works well. For those avoiding peanuts, cashews are an excellent substitute.

Instructions

1. Marinate the Shrimp

In a bowl, toss the shrimp with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Let it marinate while you prepare the other ingredients. This step ensures the shrimp stays tender and juicy during cooking.

2. Prepare the Sauce

In a small mixing bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, chicken broth, and cornstarch. Set aside.

3. Cook the Shrimp

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes until pink and slightly golden. Remove the shrimp and set aside.

4. Sauté the Aromatics

In the same pan, add the sliced dried chili peppers, garlic, ginger, and green onions. Stir-fry for about 30 seconds until fragrant.

5. Add the Vegetables

Add the diced red and green bell peppers to the pan and stir-fry for 2-3 minutes until slightly tender yet crisp.

6. Combine Everything

Return the shrimp to the pan, pour in the prepared sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables evenly.

7. Garnish and Serve

Stir in the roasted peanuts and serve immediately with steamed rice or noodles.

Tips

• Shrimp Tips: Use fresh or frozen shrimp, but make sure they are peeled and deveined for ease. If using frozen shrimp, thaw them completely and pat them dry before marinating.
• Control the Heat: Adjust the spiciness by adding more or fewer dried chili peppers.
• Make Ahead: Prep the sauce and chop the veggies in advance to save time during busy evenings.

Variations

• Vegetarian Option: Swap shrimp for tofu or mushrooms for a plant-based twist.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce and check labels on other ingredients for gluten-free options.
• Low-Carb: Serve the dish over cauliflower rice or zucchini noodles instead of regular rice.

Serving Ideas

Kung Pao Shrimp pairs beautifully with steamed jasmine rice or fried rice. You can also serve it alongside stir-fried greens like bok choy or broccoli for a complete meal. For drinks, a light green tea or sparkling water with a splash of lime complements the flavors wonderfully.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly fine. Just make sure to thaw them completely and pat them dry before marinating.

2. What if I don’t have dried chili peppers?
You can substitute dried chili peppers with red pepper flakes or fresh chili peppers. Adjust the quantity based on your heat preference.

3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture.

4. Can I make this dish less spicy?
Absolutely! Simply reduce the number of chili peppers or skip them altogether.

5. What can I substitute for peanuts?
If you have a peanut allergy, cashews or sunflower seeds are excellent alternatives.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 23 g
• Carbohydrates: 15 g
• Fat: 14 g
• Fiber: 2 g
• Sodium: 620 mg

Concluding Thoughts

This Easy Kung Pao Shrimp Recipe is everything you could want in a weeknight dinner – quick, flavorful, and satisfying. The sweet and spicy sauce combined with crunchy peanuts and tender shrimp creates a dish that will have your family asking for seconds. Give it a try, and let me know how it turns out! Don’t forget to leave a comment and share your experience. I’d love to hear from you!