Kung Pao Shrimp

This Kung Pao Shrimp recipe is perfectly spicy, sweet, and savory for an easy weeknight dinner! Ready in less than 30 minutes and made with bell peppers, maple syrup, shrimp, peanuts, and green onions.

Whether you eat Kung Pao shrimp with a bowl of rice or by itself, it’s destined to be enjoyed. Way better and healthier than the Kung Pao sauce found at P.F. Changs, you’re going to love this easy Asian-inspired recipe, which is so tasty and perfect for any day of the week.

Enjoy tender and juicy shrimp with each bite along with a side of brown or white rice, noodles, or quinoa. This Kung Pao shrimp is also great for meal prepping and makes for a perfect weeknight dinner that family and guests will enjoy.

Summary

• Versatile: This recipe is incredibly versatile and delicious with so many things such as cauliflower or regular rice! Easy substitutions are in this Kung Pao shrimp.
• Easy: Ready in less than 30 minutes, this easy dinner recipe is so easy to throw together on a whim! Simple and effortless.
• Wholesome: With bell peppers, garlic, and real ingredients only, this recipe is the ultimate option for someone looking for a healthier meal. There is a gluten-free option, too!

Ingredients needed

These are just a list of ingredients you will need to make this Kung Pao shrimp. The full measurements are listed further down below in the recipe card.

• Olive oil: or you may use avocado oil
• Red and yellow bell peppers
• Garlic
• Shrimp: can be swapped with chicken breast
• Salt and pepper
• Soy sauce, you can substitute with coconut aminos for a gluten-free option
• Sesame oil
• Sriracha
• Maple syrup: honey or brown sugar works
• Red pepper flakes: can be optional
• Cornstarch
• Water
• Peanuts
• Green onions
• Optional: cooked rice or something like quinoa will work.

How to make Kung Pao Shrimp at home

First, combine soy sauce or coconut aminos, sesame oil, maple syrup, Sriracha, red pepper flakes, cornstarch, and water. Set aside.

Next, prepare the shrimp. Season with salt and pepper.

Chop the bell peppers and garlic.

In a non-stick pan over medium-high heat, sauté the garlic until fragrant.

Next, add the bell peppers and cook until slightly softened.

After that, add the shrimp, and peanuts, and cook while stirring occasionally until opaque and pink.

Stir in the prepared sauce and cook until the sauce is thickened and bubbling hot.

Transfer the cooked shrimp to a bowl and serve over cooked rice.

Finally, garnish with sliced green onions and serve warm.

What to serve with kung pao shrimp

You can serve this recipe with rice, cauliflower rice, zoodles, or gluten-free noodles! Here are some recipes to consider serving with this kung pao shrimp:

• Zucchini Noodles
• White Rice
• Air Fryer Broccoli
• Instead of rice, try this cilantro lime cauliflower rice
• Sweet Potato Wedges
• Oven-Baked Asparagus

Recipe Notes and Tips

• Store the leftovers in an airtight container in the refrigerator for three to four days.
• To make this keto, substitute the maple syrup with Lakanto Sweetener and soy sauce for coconut aminos, omit one of the bell peppers, and replace the cornstarch with arrowroot or tapioca starch.
• You can swap the shrimp with chicken or beef.
• Don’t like peanuts, skip them.
• Can’t handle the heat and would prefer this to be less spicy, skip the sriracha.
• Serve with brown rice, quinoa, spaghetti, or cauliflower rice. Here is a post on how to make cauliflower rice or try this lemon herb-seasoned couscous
• Be sure not to overcook the shrimp or it will become a bit chewy.

Frequently asked questions

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