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–+ servings
A plate of rice and shrimp with green onions
Print Recipe
5 from 3 votes

Kung Pao Shrimp

Kung Pao Shrimp is full of flavor making your taste buds dance. This No Take Out Take Out is ready in less than 20 minutes from start to finish!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Main Dish
Cuisine: Asian, Chinese, Sichuan
Keyword: Kung Pao, quick, Seafood, Shrimp, Spicy, Stir fry
Servings: 4 Servings
Calories: 239kcal
Author: Belly Laugh Living

Equipment

Ingredients

Marinade

  • 1 Pound Shrimp
  • 2 Teaspoons Cornstarch
  • 2 Teaspoons Rice Vinegar
  • 1 Tablespoon Light Soy Sauce

Sauce

  • 2 Tablespoons Rice Vinegar Or dry Sherry or rice wine (Sake)
  • 6 Teaspoons Oyster Sauce
  • 1 Tablespoon Sugar Add 2 more teaspoons if you want it sweeter
  • 1 Teaspoon Sesame oil

Stir Fry

  • 1 Tablespoon Peanut Oil
  • 2 Cloves Garlic Minced, grated, or finely chopped
  • ½ Tablespoon Ginger Minced, grated, or finely chopped
  • ¼ Cup Peanuts Dry Roasted or unsalted peanuts
  • 3 Scallions
  • 8 Dried red Chilies Optional - use if you want it spicy

Instructions

Marinade

  • Remove the shells from the shrimp. Place them in a medium size bowl
    Shrimp
  • Toss the Shrimp in the cornstarch
    Kung Pao Shrimp Steps
  • Add the Soy Sauce and Rice Vinegar. Stir gently to coat the Shrimp
    Kung Pao Shrimp Steps
  • Let stand at room temperature for at least 10 minutes. (no more than 20 minutes)
    Kung Pao Shrimp Steps

Sauce

  • While the Shrimp marinates, mix together the sauce.
    In a bowl combine the rice vinegar, oyster sauce, sesame oil, and sugar. Stir until the sugar dissolves.
    Kung Pao Shrimp Steps

Prepare scallions, garlic, ginger, and peanuts

  • Chop the Scallions.
    Air Fryer Egg Rolls
  • Measure and chop the peanuts
    Spicy Garlic Shrimp and Broccoli Sir Fry
  • Chop or mince the garlic and ginger
    Air Fryer Egg Rolls

Start the Stir Fry

  • Heat a wok or large pan over high heat until a bead of water sizzles and evaporates on contact. Add the Peanut oil and swirl to coat the pan.
    Kung Pao Chicken
  • Add the chilies (if using), garlic, and ginger. Stir-fry until the chilies begin to darken and the garlic and ginger are slightly fragrant. Stir-fry for about 30 to 45 seconds.
  • Add the Shrimp. Stir to make sure the shrimp doesn't stick. Cook until the shrimp is completely cooked through. About 3 to 5 minutes
    Kung Pao Shrimp Steps
  • Add half the scallion. Stir-fry for about 30 seconds
    Kung Pao Shrimp Steps
  • Prior to adding the sauce with the shrimp make sure to mix the sauce well. This will ensure the sugar is completely dissolved.
    Kung Pao Shrimp Steps
  • Pour in the sauce and mix to coat the Shrimp
    A pan filled with shrimp and sauce on the stove
  • Stir in the peanuts and cook for additional 1 to 2 minutes
    Kung Pao Shrimp Steps
  • Transfer the shrimp to a serving plate.
    A bowl of shrimp with sauce and green onions
  • Sprinkle the other half of the scallions on top
    Chinese shrimp stir fry
  • Serve over rice or cauliflower rice and Enjoy!!!!
    Chinese style shrimp with ginger and garlic

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1384mg | Potassium: 212mg | Fiber: 1g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 7mg | Calcium: 186mg | Iron: 3mg