Kung Pao Shrimp

By Rena |

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

Top view of kung pao shrimp in white bowl with chop sticks

Whether you’re eating 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 that is divine in flavor and perfect for any day of the week.

Why You’re Going to Love This Kung Pao Shrimp

  • 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.
  • Healthy: 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!
Top view of kung pao shrimp in white bowl

Ingredients You Will Need for This Recipe

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

olive oil
red and yellow bell peppers
garlic
shrimp
salt and pepper
soy sauce, you can substitute with coconut aminos for a gluten-free option
sesame oil
sriracha
maple syrup
red pepper flakes
cornstarch
water
peanuts
green onions
optional: cooked rice

Green onions, garlic, red and yellow bell peppers

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 in the bell peppers and cook until slight softened.

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

Shrimp mixed with bell peppers and green onions

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

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

Garnish with sliced green onions and serve warm.

top view of kung pao shrimp in white bowl with brown rice

What to Eat with kung pao shrimp

You can serve this recipe with rice, cauliflower rice, zoodles, or gluten free noodles!

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 it.
  • 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.
  • Be sure not to overcook the shrimp or it will become a bit chewy.
Top view of kung pao shrimp in white bowl with rice

Frequently asked questions

What is Kung Pao shrimp?

Kung Pao Shrimp is a traditional Chinese Cuisine that’s commonly served in restaurants and a popular takeout dish. Stir-fried Shrimp with veggies like bell peppers and green onions that are cooked in a yummy sweet, savory, and spicy sauce!

Is Kung Pao shrimp healthy?

Yes! Made with whole ingredients only and refined sugar-free, this recipe is low carb and made with real ingredients only. Nonbreaded shrimp stir-fried with veggies with very little oil used.

What is the difference between Szechuan and Kung Pao?

Szechuan is bolder and spicier in flavors compared to Kung Pao sauce. Kung Pao is a bit sweeter.

What does Kung Pao taste like?

Nutty, sweet, and savoy with just a small amount of heat!

Shrimp and vegetables in bowl with rice

Other Recipes to Check Out

Close view of kung pao shrimp in white bowl

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

Top view of kung pao shrimp in white bowl

Kung Pao Shrimp

Perfectly spicy, sweet, and savory, this Kung Pao Shrimp recipe is perfect for an easy weeknight dinner! Ready in just 15 minutes and made with bell peppers, maple syrup, shrimp, peanuts, and green onions.
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian, Chinese
Diet: Low Calorie
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 241kcal
Author: Rena

Ingredients

  • ¼ cup light soy sauce or coconut amino liquid
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 tsp Sriracha
  • 1 tablespoon water
  • 1 pound large shrimp peeled and deveined
  • kosher salt to taste
  • black pepper to taste
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • green onions sliced
  • ¼ cup peanuts

Optional

  • cooked rice to serve with

Instructions

  • In a mixing bowl, combine soy sauce or coconut amino, sesame oil, maple syrup, Sriracha and red pepper flakes, cornstarch, and water. Whisk to combine well and set aside.
  • Peel and devein the shrimps; season with some salt and pepper.
  • Next, cut the pepper into thick chunks and mince the garlic.
  • Heat oil in a non-stick pan over medium-high heat.
  • Add garlic and sauté until fragrant.
  • Immediately add in the bell peppers and cook until golden and slightly softened.
  • Add shrimps and cook stirring occasionally until pink and opaque, for about 2 minutes.
  • Next, stir in the prepared sauce with the peanuts and cook for 2-3 minutes more, until sauce is thickened and bubbling hot.
  • Transfer the Kung Pao shrimp into a serving bowl next to some cooked rice.
  • Garnish with sliced green onions and serve warm.

Notes

  • 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 it.
  • 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.
  • Be sure not to overcook the shrimp or it will become a bit chewy.

Nutrition

Calories: 241kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1698mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 98mg | Calcium: 189mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Bunmi (macro_butterfly) says

    5 stars
    I loved this dish! I also made it with chicken as well so YUMMY. This will definitely be on the menu again. Thank you

Leave A Reply

Recipe Rating




top view of 4 stuffed chicken breast in a gray skillet

free email bonus

5 Secrets to
Eating Healthier in 2021 

Tips, ideas & recipes to help you look & feel your best