Dinner

Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 tablespoons Rice Vinegar; 2 tablespoons Light Soy Sauce; 2 teaspoons Brown Sugar; 1 teaspoon Dark Soy Sauce; 1 teaspoon Sesame Oil; 1 teaspoon Corn Starch; 2 tablespoons Peanut Oil; 8 Dried Chili Peppers; 1 Green Bell Pepper, sliced; 1 piece Fresh Ginger, julienned; 2 cloves Garlic, minced; 1 pound Shrimp, peeled and deveined; 1/4 cup Dry Roasted Peanuts; 1 stalk Scallion, chopped

ByEthan Lark December 17, 2025December 17, 2025

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Introduction

Kung Pao Shrimp is a flavorful and spicy Chinese stir-fry dish featuring succulent shrimp, crunchy peanuts, and a tangy, savory sauce. It’s quick to make and perfect for a satisfying weeknight dinner.

A white rectangular plate holds a colorful stir-fry with a base layer of green bell pepper pieces and dried red chili peppers mixed throughout. On top are several cooked shrimp, bright orange and slightly shiny from sauce, arranged evenly over the vegetables. Scattered peanuts add a light beige contrast, and green onion sticks are spread across as a fresh topping. The plate is placed on a white marbled surface, with a pair of red chopsticks decorated with white flowers resting on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Rice Vinegar
2 tablespoons Light Soy Sauce
2 teaspoons Brown Sugar
1 teaspoon Dark Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Corn Starch
2 tablespoons Peanut Oil
8 Dried Chili Peppers
1 Green Bell Pepper
1 piece Fresh Ginger
2 cloves Garlic
1 pound Shrimp
1/4 cup Dry Roasted Peanuts
1 stalk Scallion

Instructions

Step 1: In a small bowl, combine rice vinegar, light soy sauce, brown sugar, dark soy sauce, sesame oil, and corn starch to create the sauce. Set it aside.
Step 2: Heat peanut oil in a wok over medium heat. Add dried chili peppers and green bell pepper, stir-frying slowly until the bell pepper skin blisters.
Step 3: Add fresh ginger and garlic to the wok, stir-frying for about 20 seconds until fragrant.
Step 4: Lay the shrimp in a single layer in the wok. Cook the bottom side until partially done, then flip and stir-fry for about 1 minute or until fully cooked.
Step 5: Stir in dry roasted peanuts and pour in the prepared sauce. When the sauce thickens, turn off the heat and add sliced scallion, tossing well.
Step 6: Transfer the dish to a serving plate and serve hot with steamed rice. Enjoy!

Tips & Variations

Adjust the number of dried chili peppers to control the heat level to your preference.
For extra crunch, toast the peanuts slightly before adding.
Swap shrimp for chicken or tofu for a different protein option.
Use fresh bell peppers of different colors for a more vibrant dish.

Storage

Store leftover Kung Pao Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking the shrimp, which can become rubbery.

How to Serve

A white rectangular plate holds a colorful stir-fry dish with several layers; the bottom has thick green bell pepper pieces and dark dried red chili peppers, the middle layer has golden brown cooked shrimp with a slight orange tint, and the top layer shows fresh green sliced scallions and scattered pale peanuts. The dish is glossy from a savory sauce and sits on a white marbled surface next to a pair of red and gold chopsticks placed on the right side of the plate, with a cookbook partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chili instead of dried chili peppers?

Yes, you can substitute fresh chili peppers for dried ones. Keep in mind that fresh chilis have a different heat profile and moisture content, so adjust quantity accordingly and add them during stir-frying to maintain their texture.

Is there a vegetarian version of Kung Pao Shrimp?

Absolutely. You can replace shrimp with firm tofu or a mix of vegetables like mushrooms, zucchini, and bell peppers. Use vegetable broth or omit any non-vegetarian ingredients while keeping the sauce the same.