Authentic Kung Pao Shrimp Recipe with Crispy Peanuts and Chili

Kung Pao shrimp features plump, juicy shrimp tossed with bell peppers in a sweet-spicy sauce for a colorful, high-protein meal you can make in about 30 minutes.

Easy Homemade Kung Pao Shrimp

Kung Pao Shrimp is a favorite stir-fry at Fit Foodie — it balances heat and sweetness while delivering plenty of protein and vegetables.

This recipe is flexible: swap proteins or vegetables to create a different kung pao variation each time.

What is Kung Pao Shrimp made of?

Kung Pao Shrimp is a spicy Chinese-style stir-fry typically built from chili peppers, soy sauce, aromatics, and shrimp.

This version adapts that flavor profile for common American ingredients, using sriracha and chili paste instead of whole dried chilies while keeping the balance of sweet, spicy, and savory.

What kind of shrimp is best?

Use raw shrimp — large, XL, or jumbo work well. For convenience, buy peeled and deveined shrimp. Raw shrimp allow you to control cooking time so they stay tender.

What is in the sauce?

This adapted kung pao sauce combines common pantry items to recreate a sweet-spicy glaze:

• Soy sauce
• Sriracha
• Chili paste
• Honey
• Fresh ginger
• Cornstarch (to thicken)

How to make it less spicy

Reduce the amount of sriracha or chili paste, or increase the sweetness by adding a touch more honey or a small amount of sugar to balance the heat.

How to thicken the sauce

The simplest method is cornstarch. Two common approaches:

2 Ways to do it

1. Whisk the cornstarch into the sauce before heating so it dissolves; the sauce will thicken on the stovetop.
2. If the sauce is already in the pan, mix cornstarch with 1–2 tablespoons water to form a slurry, then add it to the hot pan and cook until thickened.

Serving suggestions and swaps

This dish is very adaptable. Change the protein, swap vegetables, or choose a different grain to suit your taste or pantry.

Swap the protein

• Chicken breast
• Flank steak
• Chickpeas

Use different veggies

• Broccoli
• Water chestnuts
• Mushrooms
• Onion

Serve with your favorite grain

• White sticky rice
• Brown rice
• Quinoa
• Fried rice

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.

5 from 3 votes

Kung Pao Shrimp

A sweet and spicy stir-fry ready in under 30 minutes.

By: Lee Funke

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4

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Ingredients 

For the Sauce

• 1/4 cup soy sauce
• 1/4 cup sriracha
• 2 tablespoons chili paste
• 1/3 cup honey
• 1.5 tablespoons fresh gingergrated (separated)
• 2 teaspoons cornstarch

For the Kung Pao Shrimp

• 1 lb. large/XL raw shrimptail off and peeled
• 3 green onions
• 2 tablespoons avocado oil
• 1/2 teaspoon salt
• 3 cloves garlicminced
• 1 large red bell pepperthinly sliced
• 1/4 cup roasted and salted peanutsroughly chopped
• 1 tablespoon fresh lime juice

Instructions

• Whisk together soy sauce, sriracha, chili paste, honey, and 1 tablespoon grated ginger until smooth.
• Place peeled shrimp in a large bag or bowl and pour half the sauce over them. Toss to coat and refrigerate to marinate at least 30 minutes to 1 hour.
  
• Stir the cornstarch into the remaining sauce until dissolved; set aside.
• Trim green onions. Cut the white parts into 3-inch lengths and slice them lengthwise; mince the green tops and set aside.
• Heat a large skillet over medium-high and add 1 tablespoon avocado oil. Sauté the white parts of the green onions with a pinch of salt for about 1 minute.
• Reduce heat to medium; add garlic, sliced red pepper, and remaining grated ginger. Sauté 3–4 minutes until peppers soften but remain crisp. Remove vegetables from the skillet.
  
• Drain the marinated shrimp in a colander, discarding the used marinade.
• Heat the skillet over medium with the remaining tablespoon of oil. Add the shrimp in a single layer and cook about 1 minute, then flip. Pour the reserved sauce (with cornstarch) over the shrimp and cook about 2 minutes until sauce thickens and shrimp are cooked through.
• Remove from heat, return the cooked peppers and onions to the pan, toss everything together, and transfer to a serving platter.
  
• Sprinkle chopped peanuts and minced green onion over the dish, squeeze fresh lime juice on top, and serve.
  

Tips & Notes

• We used large raw shrimp; jumbo works too but may require a slightly different cook time.
• Longer marinating yields more flavor.
• For a milder version, reduce sriracha and add more honey.
• Nutrition information excludes any rice served with the dish.

Watch It

Nutrition

Calories: 336 kcal, Carbohydrates: 33 g, Protein: 28 g, Fat: 12 g, Fiber: 2 g, Sugar: 26 g

Nutrition information is an estimate and should be used as a guideline.

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