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Kung Pao Shrimp

If you're looking for a quick, easy, and SPICY replacement for your favorite takeout, look to our Kung Pao Shrimp. We stir-fry bell peppers, dried chiles, peanuts, and shrimp with a sweet and fiery chili-infused brown sauce that will leave your taste buds singing. Less than 30 minutes from start to finish.

Course Main Course
Cuisine Asian
Keyword kung pao shrimp, kung pao chicken, spicy asian shrimp,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 297 kcal
Author Nicole


  • 1 1/4 lb shrimp, peeled and deveined
  • 2 tsp dry sherry
  • 1 tbsp brown sugar, divided
  • 2 1/2 tbsp tamari
  • 1 tbsp + 2 tsp canola oil
  • 1 large red bell pepper, roughly chopped
  • 1 large green bell pepper, roughly chopped
  • 1 tsp grated ginger
  • 3 large garlic cloves, minced
  • 6 chile de arbol dried peppers
  • 1/3 cup peanuts, plus more for garnish
  • 2 tsp balsamic vinegar or Chinese black vinegar
  • 2 tsp hoisin sauce
  • 1/4 tsp crushed red pepper flakes, plus more if you like spice!
  • 1/4 cup chicken broth
  • 2 tsp cornstarch


  1. Marinate the shrimp. Add the shrimp to a medium bowl along with 2 teaspoons tamari, dry sherry, and brown sugar. Stir to combine. Marinate while you cook the veggies.

  2. Heat a wok or large skillet to a high heat. Add one tablespoon of oil. Swirl to cook the pan. Add the peppers. Stir-fry, moving the veggies with a spatula frequently, for 2-3 minutes until the peppers start to soften and blister slightly. Add ginger, garlic, chiles, and peanuts. Stir fry another 2-3 minutes until garlic is fragrant and softened. Remove the veggies from the pan and set aside.

  3. While the veggies cook, whisk balsamic vinegar, remaining tamrari, brown sugar, chicken brown, hosin, red pepper flakes, and cornstarch together in a small bowl.

  4. When the veggies are done cooking, add the remaining oil to the wok. Swirl to coat the pan. Drain the shrimp of the marinade and pat dry with paper towels. Season with a little bit of salt and pepper. Add the shrimp to the wok. Stir-fry for 2-3 minutes or until the shrimp are pink on both sides. Add the veggies, chiles, and peanut back to the wok with the shrimp. Stir to combine. Pour in the sauce. Toss to coat. Bring the mixture up to a boil and reduce to a simmer. Simmer until the sauce starts to thicken. Toss again, coating the shrimp and veggies.

  5. Season to taste with salt and pepper. Garnish with chopped peanuts.

Nutrition Facts
Kung Pao Shrimp
Amount Per Serving (1 serving)
Calories 297 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 357mg119%
Sodium 1823mg79%
Potassium 407mg12%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 6g7%
Protein 34g68%
Vitamin A 1435IU29%
Vitamin C 93mg113%
Calcium 229mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.