Kung Pao Shrimp

Kung Pao Shrimp is a Chinese food restaurant classic spicy garlic stir fry that’s healthy, easy and ready in less than 15 minutes!

Just like my Panda Express Kung Pao Chicken and Kung Pao Chicken Spaghetti you’ll love this classic Chinese food favorite.

 Kung Pao Shrimp

Kung Pao recipes have always been a go to for me when picking out entrees. You start with Orange Chicken and Mongolian Beef because they’re fan favorites, add in Lo Mein and you’re left looking for a shrimp dish. One of my favorites as a kid was the super vague “Spicy Garlic Shrimp” from Panda Inn. Yes, Panda Inn as in the original restaurant before the whole Panda Express empire even existed.

This Kung Pao Shrimp is my nod to that favorite dish I used to enjoy as a kid.

Why use whole chili peppers in a stir fry:

The use of the entire chili pepper is meant to add heat to the dish without overpowering it. As the dish cooks it gets a small punch of heat from the exterior of the pepper cooking in the sauce but it doesn’t overwhelm the dish.

Please don’t eat these peppers.

Is Kung Pao Shrimp Healthy? YES, the only things to rein in is how much oil you’re using in the wok. Keeping the oil to a minimum you can enjoy this dish as much as you’d like. There isn’t too much sugar or carbs in the dish.

How do you make Kung Pao Shrimp:

Have all your ingredients prepared before heating up the wok. As the oil heats up in the pan you’re going to be adding in the garlic and ginger along with the soy sauce and other ingredients in rapid succession. Because shrimp cooks very quickly do not do any prep work while cooking. The entire dish is done cooking in less than 5 minutes.

How to peel and devein shrimp:

1. To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
2. Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
3. Using the paring knife or a fork, gently remove the black strip of intestines.
4. To remove tails just squeeze the shrimp out from the bottom of the tail segment.

What to serve with Kung Pao Shrimp:

• Add steamed rice or fried rice.
• Add a quick Classic Chinese Chow Mein
• Serve it over your favorite steamed vegetables or even cauliflower rice.

Tools Used in the Making of this Kung Pao Shrimp:
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

5 from 3 votes

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Kung Pao Shrimp

Kung Pao Shrimp is a Chinese food restaurant classic spicy garlic stir fry that's healthy, easy and ready in less than 15 minutes!

Course Main Course

Cuisine Chinese

Keyword Kung Pao Shrimp

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 Servings

Calories 267 kcal

Author Sabrina Snyder

Ingredients

• 2 tablespoons canola oil
• 1 pound shrimp peeled and deveined (13-15 count)
• 1 teaspoon sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons ginger minced
• 10 Chinese szechuan chilis
• 1/2 green bell pepper thinly sliced
• 1 teaspoon cooking wine I used white wine
• 2 1/2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 4 tablespoons water
• 4 stalks green onions cut into 1" segments
• 1/4 cup dry roasted peanuts

Instructions

1. Add the canola oil to a heavy skillet on medium-high heat.

2. Add the shrimp and cook 1-2 minutes on each side, or until cooked through.

3. Remove the shrimp from the pan.

4. Remove from the pan and add in the sesame oil, garlic, ginger, red chili peppers and green bell peppers and cook for 30 seconds, stirring frequently.

5. Add in the cooking wine, soy sauce and cornstarch slurry.

6. Cook for 1 minute, stirring frequently until slightly thickened.

7. Add in the peanuts and green onions and stir.
8. Add in the shrimp and stir together before serving.

Nutrition Facts

Kung Pao Shrimp

Amount Per Serving

Calories 267 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 286mg95%

Sodium 1577mg69%

Potassium 261mg7%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 27g54%

Vitamin A 265IU5%

Vitamin C 37.5mg45%

Calcium 181mg18%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.