Let’s talk about Kung Pao Shrimp! A dish that’s bold, flavourful, and just the right amount of spicy. It’s got tender shrimp, crunchy peanuts, and perfectly cooked veggies all tossed together in a glossy, savoury sauce. And guess what? This recipe comes together in just 30 minutes. That’s less time than it takes to scroll through Netflix deciding what to watch for dinner (been there, done that).
If you’re looking for a go-to recipe that’s quick, easy and delicious, this one is a keeper! Serve it over fluffy rice or Chinese noodles for a complete meal that’ll have everyone asking for seconds!
🧡 WHY YOU'LL LOVE THIS RECIPE
You can whip this up in 30 minutes flat, which makes it perfect for busy weeknights or those “I need food now” moments.
The sweet bell peppers, savoury oyster sauce, and spicy chili paste create a beautiful balance that’s so classicly Chinese, you’ll be obsessed.
Leftovers store well and reheat like a dream, so double the recipe for meal prep and you’ve got lunch sorted for the next day.
🔪 KITCHEN EQUIPMENT
- A wok or a large frying pan (non-stick works well)
- A sharp knife for chopping veggies and prepping shrimp
- Cutting board
- Wooden spoon or spatula for stirring
- Measuring spoons
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need for this dish:
- Shrimp: Fresh or frozen, peeled and deveined shrimp
- Peanuts: Whole roasted peanuts add a nutty crunch that’s signature to Kung Pao dishes.
- Vegetables: Red bell pepper and onion are classic, but feel free to mix it up with whatever you have on hand.
- Sauce: A blend of oyster sauce, chili paste, sesame oil, and white pepper.
- Rice or Noodles: Jasmine rice works best or lo mein!
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
take out at home?!
If you’ve ever ordered Kung Pao Shrimp at a restaurant and thought, Could I actually make this at home?—the answer is 100% yes. The beauty of stir-frying is how quick and easy it is once you’ve prepped everything. Just make sure your wok or pan is hot enough to give you that signature sizzle, and the rest is a breeze.
And don’t stress about the spice level! You’re in control here. Add as much or as little chili paste as you like. Not into spicy? You can skip it altogether and still have a super flavourful dish. 🙂
📝 HOW TO MAKE THIS RECIPE
1. Before you start cooking, chop your veggies, mince the garlic, and make sure your shrimp are peeled and ready to go. Stir-frying moves quickly, so it’s best to have everything prepped and within arm’s reach.
2. Heat your oil in a wok or large frying pan over high heat. Add the garlic and stir-fry for a few seconds until fragrant, then toss in the peanuts. Stir them around for 30 seconds to bring out their nutty aroma.
3. Add the onions and stir-fry for about 1 minute, followed by the red bell peppers. Cook until the veggies are tender-crisp but still vibrant.
4. Toss the shrimp into the pan along with the oyster sauce, chili paste, sesame oil, and white pepper. Stir-fry everything together for about 1-2 minutes, or until the shrimp are pink and cooked through.
5. Sprinkle the green onions on top! Or add an extra sprinkle of peanuts or sesame seeds.
6. Serve your Kung Pao Shrimp warm over a bed of steamed rice or noodles.
☝🏻 Tips and tricks
- Don’t Overcook the Shrimp: Shrimp cook fast—like, really fast. Take them off the heat as soon as they turn pink and curl up.
- Get the Heat Just Right: Stir-frying is all about high heat. Make sure your pan is hot enough to keep things sizzling without burning.
- Customize It: Not a fan of peanuts? Swap them for cashews or leave them out. Need more veggies? Add whatever’s in your fridge—snap peas, zucchini, or even mushrooms.
Can I use frozen shrimp?
Absolutely! Frozen shrimp are a great option for this recipe. Just make sure they’re peeled and deveined to save time. Thaw them in cold water for about 15-20 minutes, then pat them dry before cooking to avoid excess water in your stir-fry.
What if I don’t have a wok?
No wok? No problem! A large non-stick frying pan or skillet works perfectly for this recipe. The key is to use high heat and keep everything moving in the pan to mimic that classic stir-fry technique.
Is there a substitute for oyster sauce?
If you don’t have oyster sauce, soy sauce or hoisin sauce can work in a pinch. Keep in mind that hoisin is sweeter, so you might want to reduce the chili paste slightly to balance the flavours.
HOW CAN I STORE THIS?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or toss everything back into a hot pan for a few minutes until warmed through.
Kung Pao Shrimp is one of those recipes that looks impressive but is secretly super easy to make. It’s quick, adaptable, and full of bold, savoury flavours that make you feel like a pro in the kitchen. Whether you’re cooking for yourself, your family, or a dinner party, this dish never disappoints.
So, grab your wok, get those shrimp sizzling, and let this dish remind you that homemade takeout-style dinners are always a good idea. 🍤🍚
Enjoy!
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Quick and Easy Kung Pao Shrimp
- Total Time: 30 minutes
- Yield: 4 1x
Description
Dinner is ready in 30 minutes with this quick and easy Kung Pao Shrimp! Juicy shrimp, crunchy peanuts, and crisp-tender veggies are stir-fried in a savoury, slightly spicy sauce. Perfect for weeknight dinners or meal prep, it’s a flavour-packed dish that pairs perfectly with steamed rice or noodles.
Ingredients
- 3 tablespoons vegetable oil
- 2/3 cup whole roasted peanuts
- 3 cloves garlic, minced
- 1 red bell pepper, diced into squares
- 1 onion, diced into squares
- 3 pounds shrimp, peeled and deveined
- 3–4 tablespoons oyster sauce
- 2 tablespoons chili paste
- 1 green onion, thinly sliced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Steamed rice for serving
Instructions
- Add the cooking oil and garlic into a wok or large pan on high. Stir fry for a few seconds until brown.
- Add the peanuts and toast until aromatic.
- Add the onions and stir-fry for about 1 minute.
- Add the bell peppers and stir-fry for about 1 minute.
- Add the shrimp, oyster sauce, chili paste, sesame oil and white pepper and stir-fry for about 1 minute until they turn pink.
- Sprinkle some chopped green onions to garnish. Serve warm with rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, 30 mins, Shrimp, Chinese
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