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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.
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.
Enjoy tender and juicy shrimp with each bite along with a side of brown or white rice, noodles, or quinoa. This Kung Pao shrimp recipe is also great for meal prepping and makes for a perfect weeknight dinner that family and guests will enjoy.
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!
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
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.
Garnish with sliced green onions and serve warm.
What to Eat 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:
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.
- Be sure not to overcook the shrimp or it will become a bit chewy.
Frequently asked questions
Kung Pao Shrimp is a traditional Chinese Cuisine that’s commonly served in restaurants and is 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!
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.
Szechuan is bolder and spicier in flavors compared to Kung Pao sauce. Kung Pao is a bit sweeter.
Nutty, sweet, and savory with just a small amount of heat!
Other Recipes to Check Out
- Asian Chicken Cups Recipe
- Easy Sweet and Sour Chicken
- Chicken Pad Thai
- Asian Shrimp and Zucchini Noodles Recipe
- Kung Pao Chicken
- Asian Chopped Chicken Salad
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Kung Pao Shrimp
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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick and easy to make. Loved the sauce and doubled the recipe. I also added extra veggies (carrots, broccoli and fairytale eggplant). Delicious.
Glad you loved it.
This was WAY better and healthier than takeout!! I will absolutely make this again and again!
This was excellent. I made a few adjustments to lower the carbs by using Monk Fruit instead of sugar, coconut aminos. I also used Korean pepper; yum-just a bit more spicy.
I wish the recipes had nutritional values included.
Hi there. They are included at the bottom of the recipe card
Super easy and really good!
Excellent!! Easy, flavorful & healthy!!
Thanks Tammy
Absolutely loved this recipe! I will definitely make this again! So excited to have a healthy version of takeout.
So awesome. Thanks for the feedback.
smells and tastes delicious however the sauce was a bit too watery – I’m assuming it is because of the shrimps. should i add more cornflour?
Thank you. I wonder what happened there? Did you thaw the shrimp first? You can use more cornflour
We have made this recipe many times and love, love it! Replacing the peanuts with cashews has proven tasty and the leftovers make for a great lunch at work the next day.
I love the idea of cashews instead of peanuts. Glad you liked it!
I loved this dish! I also made it with chicken as well so YUMMY. This will definitely be on the menu again. Thank you
So Glad you loved it. Thanks for the feedback
This was delicious and will definitely be on repeat in our house!! Thank you!
Thanks Sarah. Glad you loved it.
Yum yum. I ran to the store after work grabbed a few ingredients and was tired but have enough energy to whip up. ****No leftovers*****. Thanks sooo much.
Amazing! Glad you loved it.
Very delicious! No more take aways! If u have also a Chinese curry dish, pls share it 🙂
yay!
Super easy to make and so flavorful ! This was a huge hit
Thanks for the feedback Julia
Easy and amazing flavor. Adding to my regular recipe list!
Thanks! Glad you loved it
This was so yummy! I added a little more red pepper for great heat. My husband looked around for more but we ate it all! This is a keeper!
So Perfect! Thanks for the amazing feedback.