Kung Pao Shrimp {Ready in 30 Minutes}

Kung Pao Shrimp is an easy stir fry with a yummy sauce, crisp veggies & peanuts served over jasmine rice—it's better than takeout!

This is the FIRST EVER RECIPE I learned how to cook when I was 16!!! My mom was the one who first sparked my love of cooking when she let me make a kung pao shrimp recipe from the newspaper.

Decades later (jeez, I'm getting old!), I'm still making a version of this recipe, and I've memorialized it here on the blog!

Why you'll love this recipe

• Quick & easy: Get dinner on the table in less than 30 minutes.
• Better for you than takeout: It's super yummy and made with whole ingredients.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like canola oil.
• Yellow onion – white onion or shallots would also work.
• Red pepper – use any colour bell pepper here.
• Zucchini – broccoli or carrots would be good.
• Shrimp – make Kung Pao chicken, tofu or beef instead.
• Chopped peanuts – chopped cashews would be yummy.
• Scallions – green onions would work too.
• Rice – serve with jasmine, white or brown rice.

Kung Pao Sauce

• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Garlic – either freshly minced or jarred minced garlic.
• Ginger – ground ginger powder will work in a pinch.
• Sesame oil – olive oil will work, but it will have a milder flavor.
• Peanut butter – you can leave this out if need be.
• Rice vinegar – use apple cider vinegar or rice wine vinegar instead.
• Sriracha – sambal oelek, diced chili pepper or dried chiles would also be good.

How to make Kung Pao shrimp

Step 1: Make the rice.

Cook the rice in a rice cooker or on the stove.

Step 2: Make the sauce.

Mix the ingredients together and chop up the veggies.

Step 3: Sauté the veggies.

Sauté until slightly softened.

Step 4: Add the sauce and shrimp.

Cook until the sauce starts to thicken and the shrimp are no longer translucent.

Step 5: Stir in the peanuts.

Remove from heat and add the scallions and peanuts.

Step 6: Serve over rice.

Serve and enjoy!

Frequently asked questions

What is the difference between Szechuan and Kung Pao?

Szechuan shrimp or chicken is a lot spicier than kung pao. It's also typically deep fried, while kung pao is not.

How can I adjust the spiciness of the dish?

The heat in Kung Pao Shrimp typically comes from dried red chilies. To reduce spiciness, use fewer chilies or remove their seeds. For a milder option, you can substitute with bell peppers. If you prefer more heat, you can add more chilies or a dash of chili oil.

How do I prevent the shrimp from becoming overcooked?

Shrimp cook quickly. You need to sauté them over high heat just until they turn pink and opaque, which usually takes 2-3 minutes. Overcooking can lead to a rubbery texture, so it's important to monitor them closely.

What to serve with this dish

Here are some ideas on how to serve your Kung Pao shrimp:

• Use a classic white rice or cauliflower rice for a low-carb option
• Serve this dish with wonton soup or eggrolls to really make it feel like takeout

How to store and reheat

Storing: Store any leftovers in the fridge for 3-4 days.

Reheating: Reheat on the stovetop for best results. You can microwave a plate for 1-2 minutes, but the shrimp may dry out.

Freezing: Store in airtight containers or freezer-safe bags, and freeze for up to 3 months.

Reheating: Thaw in the fridge overnight, and reheat in a skillet over medium heat. Or, heat for 2-3 minutes in the microwave, stirring halfway through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!