Kung Pao Shrimp is a Chinese food restaurant classic spicy garlic stir fry that’s healthy, easy and ready in less than 15 minutes!
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.
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.
How to peel and devein shrimp:
- To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
- Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
- Using the paring knife or a fork, gently remove the black strip of intestines.
- To remove tails just squeeze the shrimp out from the bottom of the tail segment.
What to serve with Kung Pao Shrimp:
- Add steamed rice or fried rice.
- Add a quick Classic Chinese Chow Mein
- Serve it over your favorite steamed vegetables or even cauliflower rice.
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.
Kung Pao Shrimp
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 4 Servings, Amount per serving: 267 calories, Calories: 267g, Carbohydrates: 7g, Protein: 27g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 286mg, Sodium: 1577mg, Potassium: 261mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5.3g, Vitamin C: 45.5g, Calcium: 18.1g, Iron: 17.9g
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