Kung Pao Shrimp

Kung Pao Shrimp is a Chinese food restaurant classic spicy garlic stir fry that’s healthy, easy and ready in less than 15 minutes!

Just like my Panda Express Kung Pao Chicken and Kung Pao Chicken Spaghetti you’ll love this classic Chinese food favorite.

Kung Pao Shrimp Kung Pao Shrimp

Kung Pao recipes have always been a go to for me when picking out entrees. You start with Orange Chicken and Mongolian Beef because they’re fan favorites, add in Lo Mein and you’re left looking for a shrimp dish. One of my favorites as a kid was the super vague “Spicy Garlic Shrimp” from Panda Inn. Yes, Panda Inn as in the original restaurant before the whole Panda Express empire even existed.

This Kung Pao Shrimp is my nod to that favorite dish I used to enjoy as a kid.

Healthy Kung Pao Shrimp

Why use whole chili peppers in a stir fry:

The use of the entire chili pepper is meant to add heat to the dish without overpowering it. As the dish cooks it gets a small punch of heat from the exterior of the pepper cooking in the sauce but it doesn’t overwhelm the dish.

Please don’t eat these peppers.

Is Kung Pao Shrimp Healthy? YES, the only things to rein in is how much oil you’re using in the wok. Keeping the oil to a minimum you can enjoy this dish as much as you’d like. There isn’t too much sugar or carbs in the dish.

How do you make Kung Pao Shrimp:

Have all your ingredients prepared before heating up the wok. As the oil heats up in the pan you’re going to be adding in the garlic and ginger along with the soy sauce and other ingredients in rapid succession. Because shrimp cooks very quickly do not do any prep work while cooking. The entire dish is done cooking in less than 5 minutes.

Easy Kung Pao Shrimp

How to peel and devein shrimp:

  1. To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
  2. Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
  3. Using the paring knife or a fork, gently remove the black strip of intestines.
  4. To remove tails just squeeze the shrimp out from the bottom of the tail segment.

What to serve with Kung Pao Shrimp:

Tools Used in the Making of this Kung Pao Shrimp:
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

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Kung Pao Shrimp

Kung Pao Shrimp is a Chinese food restaurant classic spicy garlic stir fry that's healthy, easy and ready in less than 15 minutes!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder


  • 2 tablespoons canola oil
  • 1 pound shrimp peeled and deveined (13-15 count)
  • 1 teaspoon sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons ginger minced
  • 10 Chinese szechuan chilis
  • 1/2 green bell pepper thinly sliced
  • 1 teaspoon cooking wine I used white wine
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 4 tablespoons water
  • 4 stalks green onions cut into 1" segments
  • 1/4 cup dry roasted peanuts


  • Add the canola oil to a heavy skillet on medium-high heat.
  • Add the shrimp and cook 1-2 minutes on each side, or until cooked through.
  • Remove the shrimp from the pan.
  • Remove from the pan and add in the sesame oil, garlic, ginger, red chili peppers and green bell peppers and cook for 30 seconds, stirring frequently.
  • Add in the cooking wine, soy sauce and cornstarch slurry.
  • Cook for 1 minute, stirring frequently until slightly thickened.
  • Add in the peanuts and green onions and stir.
  • Add in the shrimp and stir together before serving.


Calories: 267kcal | Carbohydrates: 7g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1577mg | Potassium: 261mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 37.5mg | Calcium: 181mg | Iron: 3.2mg
Keyword: Kung Pao Shrimp
Quick Kung Pao Shrimp
Chinese Kung Pao Shrimp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Considering I had to sub alot of the ingredients it turned out delicious! At some point I will have the correct ingredients. I cannot wait to try it again !

  2. I thought Kung Pao shrimp is supposed to be a bit sweet as well as spicy. Some recipes for example add hoisin sauce or sugar.

  3. I made kong poa shrimp tonight. There wasn’t much liquid in the pan after it all. The meal was just fair. It probably would have tasted better over rice.

    1. So sorry about that…not sure how that got deleted. The recipe uses 2 teaspoons.
      Thanks for catching that!

  4. Lovely, but needs some seious sweetness such as dark brown sugar. Asparagus chunks work well with this to!!! Enjoy the recipes!!!

  5. Sabrina, 

    YA KILLIN’ ME HERE! I bought all the ingredients for the Kung Pao Chicken to make tomorrow and now this???? We absolutely LOVE Kung Pao Shrimp. You have so many great recipes on your site, I don’t know where to start. I left a review on your Panda Express copycat chow mein, which I have made twice already, even though I’m not much on repeating meals, that’s how awesome it was. 

    1. Haha, sounds like I’m giving you the RIGHT kind of problems!! I’m so happy to see that you’re enjoying all the recipes.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.