Go Back
For this dish, you need a few key items to make it shine: - 1 pound large shrimp, peeled and deveined - 1 tablespoon cornstarch - 2 tablespoons sesame oil, divided - 1 red bell pepper, diced - 1 green bell pepper, diced - 1/2 cup unsalted roasted peanuts - 3 green onions, sliced thinly - 3 cloves garlic, minced - 1-inch piece fresh ginger, minced - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon chili paste - Salt and freshly ground black pepper to taste - Cooked white rice or quinoa for serving These ingredients work together to create a crunchy, flavorful dish. The shrimp provide protein, while the peppers add color and crunch. Peanuts give a nice texture and taste. You can make this dish your own. Consider adding: - Broccoli florets for extra greens - Sliced carrots for sweetness - Snap peas for a fresh crunch - Water chestnuts for a unique texture These options can help you tailor the dish to your taste. Feel free to mix and match! If you're missing an ingredient, don't worry. Here are some swaps: - Use chicken or tofu instead of shrimp for a different protein. - Swap sesame oil for vegetable oil if needed. - Tamari can replace soy sauce for a gluten-free option. - Use apple cider vinegar instead of rice vinegar for a tangy twist. These substitutes help keep the dish accessible. You can still enjoy a great meal even if you don’t have every item on hand. Start by getting your shrimp ready. In a medium bowl, add 1 pound of large shrimp. Sprinkle 1 tablespoon of cornstarch over the shrimp. Toss the shrimp gently until they are lightly coated. This will help them get a nice, crispy texture when you cook them. Next, heat a large skillet or wok on medium-high heat. Pour in 1 tablespoon of sesame oil. Once the oil is hot, add the shrimp in a single layer. Cook for about 2-3 minutes, stirring often. You want them to turn pink and opaque. After that, take the shrimp out and set them aside on a plate. In the same skillet, add the remaining tablespoon of sesame oil. Toss in 3 cloves of minced garlic and 1 inch of minced ginger. Sauté for about 30 seconds until you smell the aroma. Be careful not to burn them. Add 1 diced red bell pepper and 1 diced green bell pepper next. Stir-fry these for about 3-4 minutes until they are tender, but still have a bit of crunch. Now, mix in the white parts of 3 sliced green onions. Pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, and 1 tablespoon of chili paste. Let this cook for another minute, stirring to mix all the flavors well. Finally, return the cooked shrimp to the skillet. Add ½ cup of unsalted roasted peanuts as well. Gently toss everything together until the shrimp and peanuts are coated with the sauce and heated through. Season with salt and freshly ground black pepper to taste. To serve, spoon the Kung Pao Shrimp over a bed of cooked white rice or quinoa. For a nice touch, garnish with the green parts of the green onions. Enjoy your colorful and tasty dish! To get the best texture for your Kung Pao shrimp, start with cornstarch. Coat the shrimp lightly with it before cooking. This helps make them crispy. When you cook, use high heat and don’t overcrowd the pan. This keeps the shrimp from steaming. Cook them just until they turn pink and opaque. This usually takes about 2-3 minutes. Spice level is key to making this dish your own. The chili paste in the recipe gives it a nice kick. If you like it hotter, add more chili paste. If you prefer less heat, start with half a tablespoon. Taste as you go. You can always add more, but it’s hard to take spice away once it’s in the dish. Presentation makes a big difference in how the dish feels. Serve the Kung Pao shrimp in a nice bowl. Sprinkle extra roasted peanuts on top for crunch. Use the green parts of the green onions for a splash of color. Adding a lime wedge on the side is great too. It gives guests a chance to add a zesty touch before they dig in! {{image_4}} You can easily make Kung Pao Shrimp vegan. Simply swap the shrimp for tofu or tempeh. Use extra-firm tofu for the best texture. Cut it into cubes and follow the same steps as the shrimp. Coat it in cornstarch for a crispy finish. It will soak up the sauce, giving you great flavor. Feel free to add more veggies to your dish. Zucchini, carrots, and snap peas work well. Chop them into small pieces and stir-fry them with the bell peppers. This adds color and nutrients. You could also try adding broccoli or mushrooms. These variations will keep your dish fresh and exciting. If you want to switch up the protein, chicken or beef are great choices. Cut them into small pieces and cook them like the shrimp. You can also use seitan for a plant-based option that mimics meat. Each protein brings its own flavor and texture. Experiment with what you like best! To keep your Kung Pao Shrimp fresh, place it in an airtight container. Make sure it cools down before sealing. Store it in the fridge for up to three days. This method helps keep the shrimp and veggies crisp and tasty. If you want to save it longer, consider freezing. When you're ready to enjoy the leftovers, use the stovetop for best results. Heat a skillet over medium heat. Add a splash of water or a bit of oil to keep it moist. Stir the Kung Pao Shrimp for about five minutes. This will warm it through and help retain its flavor and texture. To freeze Kung Pao Shrimp, place it in a freezer-safe container or bag. Remove as much air as possible before sealing. It will last for up to three months in the freezer. When you're ready to eat, take it out and thaw it in the fridge overnight. Reheat as mentioned above for a delicious meal. You can keep Kung Pao Shrimp in the fridge for up to three days. Store it in an airtight container to keep it fresh. The shrimp may lose some crunch, but the flavors will stay good. Just reheat it on the stove or in the microwave before serving. Yes, you can make Kung Pao Shrimp without peanuts. If you have nut allergies or dislike peanuts, try using cashews or sunflower seeds instead. You can also skip the nuts entirely for a lighter dish. The recipe will still taste great. Serve Kung Pao Shrimp over cooked white rice or quinoa for a filling meal. You can also pair it with steamed broccoli or sautéed bok choy for added greens. For a fun twist, try serving it with fried rice or noodles. This adds a nice texture and flavor contrast. In this blog post, we explored how to make Kung Pao Shrimp. You learned about key and optional ingredients, plus substitutions. We broke down the cooking steps, so you can follow along easily. I shared tips for perfecting texture, adjusting spice, and serving. We also covered variations, storage, and frequently asked questions. Kung Pao Shrimp is versatile and fun to make. Now you can customize it to your taste. Enjoy trying new ideas in your kitchen!

Kung Pao Shrimp Better Than Takeout

Spice up your dinner with this delicious Kung Pao Shrimp recipe! Featuring succulent shrimp, vibrant bell peppers, and crunchy peanuts, this dish is perfect for a quick weeknight meal or a festive gathering. With a crispy texture and a flavorful sauce, it’s sure to impress! Ready in just 25 minutes, you'll want to serve it over rice or quinoa for a complete feast. Click through to explore this recipe and bring a taste of the fiesta to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 tablespoon cornstarch

2 tablespoons sesame oil, divided

1 red bell pepper, diced into bite-sized pieces

1 green bell pepper, diced into bite-sized pieces

1/2 cup unsalted roasted peanuts

3 green onions, sliced thinly (whites and greens kept separate)

3 cloves garlic, minced finely

1-inch piece fresh ginger, minced finely

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon chili paste (adjust based on your preferred spice level)

Salt and freshly ground black pepper to taste

Cooked white rice or quinoa, for serving

Instructions
 

In a medium mixing bowl, add the shrimp and sprinkle with cornstarch. Toss the shrimp until they are lightly coated. This coating will help achieve a crispy texture when stir-fried.

    Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for about 2-3 minutes, stirring frequently, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

      In the same skillet, pour in the remaining tablespoon of sesame oil. Add the minced garlic and ginger. Sauté for about 30 seconds, stirring constantly, until fragrant, making sure not to burn them.

        Add the diced red and green bell peppers to the skillet. Stir-fry the peppers for 3-4 minutes, cooking until they are slightly tender but still retain some crunch.

          Stir in the white parts of the sliced green onions, soy sauce, rice vinegar, hoisin sauce, and chili paste. Allow the mixture to cook for another minute, stirring to ensure that all flavors blend well.

            Return the cooked shrimp to the skillet along with the roasted peanuts. Gently toss all the ingredients together until the shrimp and peanuts are well coated with the sauce and heated through. Season with salt and freshly ground black pepper to your liking.

              To serve, spoon the Kung Pao Shrimp over a bed of cooked white rice or quinoa. Garnish with the green parts of the green onions for a pop of color.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4

                  - Presentation Tips: Serve the dish in a large serving bowl or plate, topped with a sprinkle of extra roasted peanuts and the sliced green parts of the green onions. Include a lime wedge on the side for guests to squeeze over their portions for a zesty finish before diving in!