I love Chinese take-out and I love it, even more, when I can create the same flavors at home in my own kitchen! Not only do I get to save money, but I can control exactly which ingredients I’m using. This Kung Pao Shrimp (or Kung Pao Prawn) recipe is one of my favorites. The sauce is sweet and savory and highly addictive! Plus, the shrimp stays incredibly plump and juicy. Stir-fries are a great way to get dinner on the table in a hurry. You can have this Chinese shrimp recipe ready from start to finish in about 20 minutes. The leftovers also keep well in the fridge for a couple of days, so you can reheat them and enjoy them for lunch the next day too! If you want to create a full-on Chinese takeout-inspired meal at home, you could serve this recipe with some Egg Drop Soup, Moo Goo Gai Pan, Orange Chicken and Shrimp Fried Rice. But be warned, once you start making this dish, your family will be asking for it all the time!
Why You’ll Love This Recipe
key ingredients
It might look like a long list of ingredients, but they’re all pretty common and you probably already have a lot of them in your pantry already. Complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: You need about a pound of medium-sized shrimp. I used 31-40 count per pound size. The shrimp should be thawed if you’re using frozen, as well as peeled and deveined. Marinade: I used soy sauce and cornstarch to add flavor to the shrimp. Oil: Vegetable oil is a good option for stir-fries because it is less likely to smoke at high temperatures compared to other oils. For the sauce: I use a blend of soy sauce, sesame oil, sugar or honey, red pepper flakes, and cornstarch as a thickener. Veggies: I keep it simple with red bell pepper, garlic, and fresh ginger. You can substitute the fresh ginger with ¼ teaspoon of dried ground ginger if that’s what you have on hand. Toppings: Chopped peanuts and green onions add a nice crunchy texture to the dish.
How To Make Kung Pao Shrimp
Assemble all of your ingredients ahead of time, so when you’re ready to stir fry, you’ll have everything ready to go!
Recipe Tips
A very cool tip is freezing the ginger root (I always do this!). It’s so easy to use a Microplane or the small holes on your box grater to grate the ginger as you need it. Frozen ginger doesn’t get stringy the way fresh ginger does, plus freezing it makes it last so much longer. If you want to add dried chiles which is more traditional, you can add ¾ cup small dried red chiles (20 grams in total). They are found in Chinese supermarkets, but I left them out as they’re not accessible to everyone. You can also sub with chiles de árbol. Prep everything before you begin to cook. Stir-frying moves quickly, so having all your ingredients ready in advance is key!
Storing Tips
Store any leftovers in an airtight container for up to 3 days. To reheat on the stove: I usually reheat my stir fries in a pan on the stovetop over medium-high heat. Add a drizzle of oil to the pan and when it gets hot, add the leftovers and heat for 2–3 minutes. Make sure you continue to stir the leftovers as they’re warming up.To reheat in the microwave: You could also microwave in a microwave-safe bowl for 30-second intervals until warmed through.
What To Serve With
I usually serve this Kung Pao Shrimp with lots of rice like my fried rice or brown rice. The rice soaks up all the sauce and tastes amazing! You could also serve it with rice noodles or cauliflower rice if you prefer. To round out the meal, you could also serve some cream cheese rangoons and some Chinese scallion pancakes. Homemade versions of takeout favorites are such a treat! Skip the takeout tonight and make this Kung Pao Shrimp instead! Pin it for more people to enjoy too! © Little Sunny Kitchen
