Kung Pao Shrimp

Easy homemade Kung Pao Shrimp you can whip up in less than 30 minutes – so much healthier than takeout and bursting with spicy, savory Asian flavor! 

Hello saucy spicy Asian shrimp!! And I quote Uncle Bill when I say “Ya can’t beat Chinese!”

Oh Uncle Bill…. how true that is.  Last night I joined my father and his sister and brother-in-law for an impromptu dinner date and my uncle chose Chinese. I had Kung Pao Chicken which is what I order every time we eat at this particular Chinese restaurant. It was so good and reminded me of this Kung Pao Shrimp I made a couple of weeks back – so saucy, so spicy, so wonderfully easy to whip up at home… I LOVE IT!

I only go out for Chinese when my parents invite us to join them, which is usually when family is visiting from out of town. I used to go out for Chinese a lot but these days I make so much of it at home and it’s almost always better than anything I’ve ordered in a restaurant (and healthier!) so I have a hard time going out when I can make it at home so easily!

Speaking of which… try this Kung Pao Shrimp you guys, it’s de-vine.

Kung Pao Shrimp

Easy homemade Kung Pao Shrimp you can whip up in less than 30 minutes – so much healthier than takeout and bursting with spicy, savory Asian flavor!

4 from 5 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

0 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Ingredients

• ▢ 1 ½ – 2 pounds large or medium shrimp - deveined and tails removed
• ▢ 1 tablespoon oil
• ▢ 1 tablespoon minced garlic
• ▢ 1 teaspoon red pepper flakes
• ▢ 1 white onion - chopped
• ▢ ¼ cup peanuts

Sauce

• ▢ ¾ cup soy sauce
• ▢ 2 teaspoon sesame oil
• ▢ 2 teaspoons balsamic vinegar - (may sub other vinegar such as rice wine or white in a pinch)
• ▢ 2 teaspoons sugar
• ▢ 2 teaspoons sriracha chili sauce - or crushed red pepper flakes, (or more to taste)
• ▢ 2 tablespoons corn starch
• ▢ ⅓ cup cold water

Instructions

• Whisk together sauce ingredients and set aside. In a separate, small bowl whisk together the water and corn starch till dissolved and set aside.
• Add shrimp, oil, garlic, red pepper flakes, chopped onions, and peanuts to a large pan or skillet and saute over medium-high heat for 3-5 minutes until shrimp are pink and fully cooked and onions and tender.
• Add sauce to pan and stir to combine. Stir in corn starch slurry until mixture comes to a boil and thickens, then reduce heat and simmer for about 5 minutes. Serve with cooked rice and garnish with green onions if desired.

Notes

Veggies: feel free to add other favorite veggies – broccoli is one of my favs here! 

Nutrition

Calories: 564 kcal, Carbohydrates: 13 g, Protein: 89 g, Fat: 16 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 1000 mg, Sodium: 5526 mg, Potassium: 539 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 149 IU, Vitamin C: 19 mg, Calcium: 606 mg, Iron: 10 mg

Course: Main Course

Cuisine: Asian

Author: Tiffany

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Recipe adapted from Feeding Mini & Me.