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Kung Pao Shrimp
All She Cooks
This sweet and spicy Kung Pao Shrimp is loaded with crunchy peanuts, bell peppers, green onions, and a homemade sauce.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Copycat Recipes, Main Course
Cuisine
Chinese
Servings
4
servings
Calories
182
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
tbsp
olive oil
or more as needed
1
lb
shrimp
1
tsp
ground ginger
3
tsp
garlic
minced
1
tsp
red chile flakes
or to taste
1
zucchini
chopped
1
red bell pepper
chopped
¼
cup
peanuts
as desired
2
green onions
green parts sliced, white stems discarded
Kung Pao Sauce
¼
cup
soy sauce
¼
cup
sugar
or more to taste
2
tbsp
rice vinegar
1
tbsp
cornstarch
1
tsp
sesame oil
¼
cup
water
Instructions
Place olive oil in a skillet or wok over medium heat.
Once oil is hot, add shrimp and cook for 2 minutes.
Add the ginger, garlic, and chile flakes and stir to coat. Cook for 1 minute until garlic is fragrant.
Add the chopped zucchini and red bell pepper and cook for 5 minutes, stirring occasionally until vegetables are slightly charred.
While the vegetables are cooking, whisk together the sauce ingredients. Taste and adjust as desired.
Add the peanuts and most of the green onions to the skillet and stir to combine.
Add about ¾ of the sauce to the skillet and stir to coat. Cook for 2 minutes to allow sauce to thicken. Add more sauce as desired.
Serve shrimp over rice with remaining green onions as garnish.
Nutrition
Calories:
182
kcal
Carbohydrates:
22
g
Protein:
5
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
5
g
Sodium:
828
mg
Potassium:
332
mg
Fiber:
3
g
Sugar:
15
g
Vitamin A:
1238
IU
Vitamin C:
49
mg
Calcium:
34
mg
Iron:
1
mg
Keyword
Chinese stir fry, kung pao shrimp, kung pao stir fry, pf chang kung pao shrimp, pf chang's kung pao shrimp copycat recipe
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