Kung Pao Shrimp

Kung Pao Shrimp is originally developed from the authentic Sichuan style Kung Pao Chicken – and features a slightly spicy and sweet taste that is similar to Chinese garlic sauce and full of earthy, garlic flavor.

Kung Pao Shrimp


  • 12 ounces large shrimp, peeled with the tails off
  • 1/4 cup water chestnuts, drained
  • 1 tablespoon oil
  • 2 stalks celery, chopped into 2″ bits
  • ¼ cup green bell pepper, diced
Kung Pao Shrimp

For the Shrimp

  • 1 teaspoon fresh diced garlic
  • ¼ teaspoon fresh ginger, minced
  • ⅛ teaspoon sesame oil
  • ½ teaspoon sriracha (you can add more to taste as desired)
  • For the Kung Pao Sauce:
  • 3 tablespoons low sodium soy sauce
  • 6-10 hot Thai red chilies, dried
  • 1 teaspoon rice wine vinegar
  • 1 zucchini, cut into thin half-rounds
  • ¼ cup red bell pepper, diced
  • 1 teaspoon cornstarch
Kung Pao Shrimp


  1. Heat oil in a large skillet.
  2. Advertisement
  3. Add bell peppers, celery, zucchini and hot Thai peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce).
  4. Add in shrimp and sauté until cooked through, 3-4 minutes.
  5. Add in garlic and water chestnuts and cook for 1 minute.
  6. Pour all the sauce over the shrimp and bell peppers. Turn the heat down and allow the shrimp to simmer until the sauce is thickened.
  7. Serve with chopped peanuts, green onions and sesame seeds for serving, if desired


  1. Whisk all the ingredients together in a small bowl. Set aside.

Published On
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Leave a Reply

Your email address will not be published. Required fields are marked *