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Kung Pao Shrimp

This easy, healthy, Kung Pao Shrimp tastes better than takeout and is on your table in less than 30 minutes!  You will love combination of juicy shrimp and crunchy peanuts in the savory, fiery garlic chili sauce with CUSTOMIZABLE heat!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6 servings


  • 1 pound large shrimp peeled, deveined, tails off


Add later:

Stir Fry


  • In a medium bowl, whisk together marinade/sauce ingredients EXCEPT water, and cornstarch. Add 1/3 cup of the marinade/sauce to a large freezer bag with shrimp. Let marinate at room temperature while you prep your veggies, or up to 30 minutes. To the remaining sauce, whisk in 1/4 cup water and cornstarch.
  • Meanwhile, in a large skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Once hot, add onion and sauté 3 minutes. Add bell peppers, garlic and ginger and continue to stir fry 2 additional minutes.
  • Add shrimp and stir fry just until opaque, about 2-3 minutes (don't overcook!). Add reserved sauce to skillet and simmer until sauce thickens, approximately 1-2 minutes. Taste and season with additional salt and/or pepper, red chili paste for spicier or sugar for sweeter if desired.
  • Garnish individual servings with peanuts and optional green onions. Serve with rice.


*If you aren’t sure how much to add, I would start with less and add more to taste – you can add more heat but its hard to take it away!