Kung Pao Shrimp is a delightful dish that brings the vibrant flavors of Chinese cuisine right to your dinner table. This flavor-packed meal is ready in just 30 minutes, making it perfect for busy weeknights. With a delicious mix of shrimp, colorful vegetables, peanuts, and a spicy kick from red chiles, it’s an irresistible dish that will leave you craving more. Let’s dive into this quick and easy recipe!
Why You’ll Love This Kung Pao Shrimp
This Szechuan shrimp dish is not only quick to prepare but also incredibly satisfying. Here are just a few reasons to love it:
- It’s a spicy shrimp stir fry that’s full of flavor.
- Ready in under 30 minutes, it’s perfect for a quick Kung Pao shrimp dinner.
- Rich in protein with shrimp providing essential nutrients.
- Vegetarian alternatives make it adaptable for various diets.
- It’s a Chinese Kung Pao shrimp recipe that’s authentic yet easy to make.
- Versatile—you can customize it with your favorite vegetables.
- Great for meal prep; enjoy it throughout the week!
- Enjoy the perfect balance of sweet, spicy, and savory.
Ingredients for Kung Pao Shrimp
Gather these items:
- 3/4 lbs shrimp
- 1 1/2 tbsp vegetable oil
- 1/2 cup zucchini
- 1/3 cup red bell peppers
- 1/4 cup green onions
- 8-12 slices ginger
- 1 1/2 tbsp minced garlic
- 1/3 cup canned water chestnuts
- 1/3 cup peanuts
- 10-14 dried red chiles
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 3 tbsp sugar
- 4 tsp rice vinegar
- 2 tbsp water
- 2 tsp corn starch
- 1/2 tsp sesame oil
How to Make Kung Pao Shrimp Step-by-Step
- Step 1: Pat dry the defrosted shrimp and chop the zucchini, red bell peppers, green onions, and ginger. Mince the garlic and drain the water from the canned water chestnuts.
- Step 2: Combine the soy sauce, dark soy sauce, sugar, rice vinegar, water, and corn starch in a bowl. Mix well until the sugar dissolves.
- Step 3: Remove the seeds from the dried red chiles.
- Step 4: Place all your diced, chopped, and prepared ingredients near your wok or skillet.
- Step 5: Add vegetable oil to your heated wok or skillet over high heat.
- Step 6: Add the shrimp to the hot oil, cooking until they turn pink and opaque—about one minute.
- Step 7: Toss in the dried red chiles, minced garlic, sliced ginger, and your stir fry sauce. Stir-fry everything for 30-60 seconds.
- Step 8: Add the zucchini and red bell peppers, cooking them for another minute.
- Step 9: Finally, add in the canned water chestnuts, peanuts, and green onions. Stir-fry for another 30 seconds.
- Step 10: Serve your vibrant Kung Pao Shrimp immediately over white or brown rice.
- Step 11: Top with additional chopped green onions for a fresh garnish if desired.
Pro Tips for the Best Kung Pao Shrimp
Keep these in mind:
- Adjust the heat by varying the number of dried red chiles.
- Serve with rice to soak up the sauce.
- For added crunch, consider using Kung Pao shrimp with cashews instead of peanuts.
- Make it healthier by adding more vegetables or using healthy Kung Pao shrimp alternatives.
Best Ways to Serve Kung Pao Shrimp
Here are some serving ideas:
- Serve over a bed of fluffy white or brown rice to absorb the delicious sauce.
- Pair with steamed broccoli or bok choy for a nutritious side.
- Try it with noodles for a unique twist on this classic dish.
How to Store and Reheat Kung Pao Shrimp
To store leftovers, keep your Kung Pao Shrimp in an airtight container in the fridge for up to 3 days. When reheating, use a microwave or a skillet over medium heat, ensuring it’s heated through without overcooking the shrimp.
Frequently Asked Questions About Kung Pao Shrimp
What’s the secret to perfect Kung Pao Shrimp?
The secret lies in the timing and the balance of flavors. Make sure to stir-fry the shrimp quickly to keep them tender, and adjust the spices to your liking for the perfect Sichuan Kung Pao shrimp experience.
Can I make Kung Pao Shrimp ahead of time?
Absolutely! You can prepare the ingredients in advance and stir-fry them just before serving. This quick easy Kung Pao shrimp recipe is perfect for meal prep!
How do I avoid common mistakes with Kung Pao Shrimp?
To avoid soggy veggies, cook them quickly and at high heat. Also, ensure the shrimp are cooked just until pink to maintain their tenderness in this shrimp with peanuts and chili dish.
Variations of Kung Pao Shrimp You Can Try
Feel free to get creative with these variations:
- Substitute shrimp for chicken or tofu for a vegetarian Kung Pao shrimp substitute.
- Try adding different vegetables like bell peppers or snap peas for added flavor.
- Make a Szechuan shrimp dish by increasing the heat with additional chili oil.
- Experiment with different nuts like cashews for a different taste experience.
In summary, this Kung Pao Shrimp recipe is a fantastic way to enjoy a quick dinner that is both delicious and satisfying. With its vibrant flavors and customizable ingredients, it’s sure to become a favorite in your household.
For more delicious recipes, check out our latest recipes or try the Creamy Spinach Mushroom Shrimp for a delightful twist. If you’re looking for a great side, consider Garlic Butter Lobster Bites to complement your meal.
For more information on the health benefits of shrimp, visit Healthline.
Print
Flavorful Kung Pao Shrimp Ready in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Flavor-Packed Kung Pao Shrimp Ready in Just 30 Minutes
Ingredients
- 3/4 lbs shrimp
- 1 1/2 tbsp vegetable oil
- 1/2 cup zucchini
- 1/3 cup red bell peppers
- 1/4 cup green onions
- 8–12 slices ginger
- 1 1/2 tbsp minced garlic
- 1/3 cup canned water chestnuts
- 1/3 cup peanuts
- 10–14 dried red chiles
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 3 tbsp sugar
- 4 tsp rice vinegar
- 2 tbsp water
- 2 tsp corn starch
- 1/2 tsp sesame oil
Instructions
- Pat dry the defrosted shrimp and chop the zucchini, red bell peppers, green onions, and ginger. Mince the garlic and drain the water from the canned water chestnuts.
- Combine the soy sauce, dark soy sauce, sugar, rice vinegar, water, and corn starch in a bowl. Mix well until the sugar dissolves.
- Remove the seeds from the dried red chiles.
- Place all your diced, chopped, and prepared ingredients near your wok or skillet.
- Add vegetable oil to your heated wok or skillet over high heat.
- Add the shrimp to the hot oil, cooking until they turn pink and opaque—about one minute.
- Toss in the dried red chiles, minced garlic, sliced ginger, and your stir fry sauce. Stir-fry everything for 30-60 seconds.
- Add the zucchini and red bell peppers, cooking them for another minute.
- Finally, add in the canned water chestnuts, peanuts, and green onions. Stir-fry for another 30 seconds.
- Serve your vibrant Kung Pao Shrimp immediately over white or brown rice.
- Top with additional chopped green onions for a fresh garnish if desired.
Notes
- Adjust the heat by varying the number of dried red chiles.
- Serve with rice to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 200 mg
