Kung Pao Shrimp

This bold and flavorful kung pao shrimp brings authentic Chinese takeout vibes straight to your kitchen! Succulent shrimp tossed with crunchy peanuts in a perfectly balanced sweet, salty, and spicy sauce that's ready in just 20 minutes. It's the perfect weeknight dinner that delivers maximum flavor with minimal effort.

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Course: Main Course

Cuisine: Chinese

Keyword: Prawns

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Shrimp:

1 pound large shrimp peeled and deveined
1/4 tsp salt
1/8 tsp black pepper
1/2 tbsp cornstarch

For the Sauce:

1/4 cup water
1/4 cup tamari or soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp Szechuan sauce or sriracha
1/2 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp arrowroot or cornstarch

For Stir-Frying:

3 tbsp avocado oil divided
1 tbsp fresh ginger minced
2 cloves garlic minced
1-2 dried red chiles chopped
4 scallions chopped
1/2 cup raw peanuts

Instructions

Toss shrimp with salt, pepper, and cornstarch until evenly coated. Set aside.
In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add peanuts and sauté until golden brown, about 2-3 minutes. Remove and set aside.
Add remaining 2 tablespoons oil to the same pan. Add shrimp and cook until opaque and cooked through, about 2-3 minutes per side. Remove shrimp and set aside.
In the same pan, add minced ginger, garlic, dried chiles, and scallions. Stir-fry for 30 seconds until fragrant.
Pour the sauce mixture into the pan and simmer until thickened, about 1-2 minutes.
Return cooked shrimp and toasted peanuts to the pan. Toss everything together to coat with sauce.
Serve immediately over steamed rice.

Notes

For extra heat, increase dried chiles or add more Szechuan sauce to taste

Substitute cashews or almonds for peanuts if preferred

Make sure shrimp are completely dry before coating with cornstarch for better searing

Recipe can be doubled easily for larger crowds

Sauce can be prepared up to 3 days in advance and stored in refrigerator

For crispier shrimp, pat completely dry and let cornstarch coating sit for 5 minutes before cooking

Serve over cauliflower rice for a low-carb option

Nutrition