Kung Pao Shrimp (Ready In 20 Minutes!) - Chef Savvy

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Kelley Simmons May 22, 2025
4.89 from 9 votes
31 comments

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This flavorful Kung Pao Shrimp is made with stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. The recipe takes less than 20 minutes to make and is so much better and healthier than take out! Serve over rice to soak up all of the delicious sauce.

Make this a meal with my Easy Fried Rice and Japanese Cucumber Salad!

Kung Pao Shrimp in white bowl topped with black sesame seeds and peanuts.

Kelley’s Tips

Before You Get Started

Don’t Overcook the Shrimp. To keep the shrimp extra juicy, I cook them fast over really high heat. This helps them to get caramelized on the outside and crisp. I only cook the shrimp until translucent, 3-4 minutes. Any longer and the shrimp will be chewy and rubbery.
Use Other Proteins. Feel free to substitute cubed chicken thighs to make kung pao chicken or thinly sliced flank steak to make kung pao beef.
Use Veggies You Have on Hand. I’ve made this with bok choy, celery, zucchini and fresh green beans!
Make it Vegetarian. To keep this dish vegetarian replace the shrimp with cauliflower! Kung Pao Cauliflower is so good!
Add Some Heat. If you want more of a kick to the sauce add more Sriracha or crushed red pepper flakes. You can also saute a chili pepper or jalapeno with the bell peppers for extra spice.

Ingredients

Shrimp – Large deveined shrimp with the tails removed. If using frozen thawed shrimp make sure to pat dry any excess moisture.
Red bell pepper – Adds a nice crunch and pop of color!
Soy sauce – I recommend using low sodium soy sauce to keep the saltiness down. If you have regular soy sauce just add an extra splash of water to the sauce.
Garlic and ginger – Fresh ginger and garlic add so much flavor to the sauce! Feel free to add more garlic!
Sesame Oil – Has a wonderful nutty flavor that is commonly used in Kung Pao sauce. You can find this at your local grocery store usually in the international isle or online here.
Sriracha – Add more or less to taste!
Rice wine vinegar – Adds some acidity and helps to balance out the sauce.
For serving – Chopped peanuts, sesame seeds and green onions!

How to Make Kung Pao Shrimp

Sauté the Bell Pepper: Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied.

sautéeing diced red bell pepper in large skillet.

Cook the Shrimp: Next add in shrimp and saute until fully cooked 2-3 minutes.

sautéing shrimp in large skillet with bell peppers.

Add in Garlic and Ginger and cook for 1 minute.

cooking minced garlic in skillet with shrimp and bell peppers.

Make the Kung Pan Sauce: Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.

Kung Pao sauce ingredients in small white bowl.

Simmer the Sauce: Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.

Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

Kung Pao shrimp in skillet topped with sesame seeds and green onions.

What to serve with Kung Pao Shrimp

Cauliflower Fried Rice
Chicken Chow Mein
Air Fryer Vegetables
Noodle Stir Fry with Rainbow Vegetables
Chicken Lo Mein
Easy Fried Rice

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just make sure you thaw them out completely and pat them dry before cooking to avoid excess moisture.

How spicy is this dish?

It’s mildly spicy using only a ½ teaspoon of Sriracha. You can adjust the heat by adding more or using less, depending on your taste preference.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

Takeout Inspired Kung Pao Shrimp in white bowl with chopsticks.

More Takeout Recipes to Try

Beef and Broccoli (20 Minutes!)
Honey Sriracha Chicken (Sweet & Spicy!)
Crab Rangoon (Better than takeout!)
Slow Cooker Mongolian Chicken
Salmon Teriyaki
General Tso’s Chicken (30 Minutes!)

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Recipe

Kung Pao Shrimp

4.89 from 9 votes This flavorful Kung Pao Shrimp is made with stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. The recipe takes less than 20 minutes to make and is so much better and healthier than take out! Serve over rice to soak up all of the delicious sauce. Author: Kelley SimmonsPrep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Serves 4 Rate SaveSaved Print

Ingredients

Kung Pao Shrimp

1 tablespoon oil
12 ounces large shrimp, peeled with the tails off
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1/4 teaspoon fresh ginger, minced

Kung Pao Sauce

3 tablespoons low sodium soy sauce *very important to use low sodium*
3 tablespoons water
1 teaspoon cornstarch
1 teaspoon rice wine vinegar
1/8 teaspoon sesame oil
1/2 teaspoon sriracha, or more to taste if you like it spicy
chopped peanuts, for serving
green onions for garnish, if desired
sesame seeds for garnish, if desired

Instructions

Kung Pao Shrimp

Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied.
Next add in shrimp and saute until fully cooked 2-3 minutes.
Add in garlic and ginger cook for 1 minute.
Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

Kung Pao Sauce

Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.
Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

Nutrition Information

Calories: 265.44kcalCarbohydrates: 6gProtein: 36.53gFat: 9.69gSaturated Fat: 0.89gCholesterol: 428.64mgSodium: 2151.12mgPotassium: 251.18mgFiber: 0.9gSugar: 1.68gVitamin A: 652.06IUVitamin C: 47.42mgCalcium: 252.07mgIron: 4.11mg

Did You Make This?

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Kelley Simmons

With over 15 years of culinary experience, Kelley has worked in various restaurants over the years and graduated from culinary school back in 2009. Since 2014, she has been sharing her family's favorite recipes with over 1 million people every month!

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Comments

Ken Lichtsinn
March 26, 2024
LOW SODIUM SOY SAUCE. I’ve never seen it in the grocery store. I never knew there was such a thing. Soy sauce is SALTY. The statement about how important it is has 2 asteriscs but I couldn’t find any corresponding asterisc about it. Where does it come from, Iowa? Nebrasca? Oklahoma maybe.
- Reply
- C Brooks
  November 17, 2025
  All the flavors but less greasy. Delicious with cauliflower rice.
- pam kearns
  December 13, 2025
  can order online from walmat
Yo
August 15, 2023
LOVE IT ❤️ !! Delish and easy to make 😋 Thanks for sharing this recipe.
- Reply
- Kelley Simmons
  August 17, 2023
  Yah so happy you enjoyed this!
Dorian Brecia
August 10, 2019
Easy to make. Delicious.
- Reply
- Nathan
  August 12, 2019
  Hi Dorian,
  
  Thank you for trying out the recipe and for commenting! I’m so glad you liked it! Have a great day!
  
  Nathan @chefsavvy

Hi, I’m Kelley

With over 15 years of culinary experience, Kelley has worked in various restaurants over the years and graduated from culinary school back in 2009. Since 2014, she has been sharing her family’s favorite recipes with over 1 million people every month!

Learn more