Chinese Main Course Recipes Seafood

Kung Pao Shrimp

A take-out favourite, the Szechuan Kung Pao is stir fried vegetables with peanuts in a garlic and ginger hot sauce. | Share

While often made with chicken, you’re sure to find the shrimp version in your favourite Szechuan restaurant.  For those times when delivery or the trek downtown is out of the question, try this recipe and you’ll have your guests thinking you picked up Chinese take-out. 

szechuan restaurant

Tips for making Kung Pao Shrimp

This dish cooks up quickly so have all of your ingredients ready to go before heating up the oil. Your dish is on the mark when the stir fried elements are done to a delicate crunch. Also remember that shrimp cooks quickly. Toss it in the pan only long enough for it to cook but remain moist and tender.

Tips on how to buy, store and cook shrimp from Yummly.

kung pao shrimp

Kung Pao Shrimp

Kevin Lamoureux
A take-out favourite, the Szechuan Kung Pao is more commonly a chicken dish but this westernized shrimp version is sure to satisfy your taste buds.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 281 kcal


Stir Fry

  • ½ green pepper, diced
  • ½ red bell pepper diced
  • 1 rib celery diced
  • ½ cup roasted peanuts or cashews, whole
  • ¼ cup peanut oil
  • 12-16 large shrimp, raw, peeled and deveined
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 tsp fresh ginger, peeled, minced

Szechuan Sauce

  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tbsp cider vinegar
  • 1 tbsp chili paste (sabal or sriracha sauce)
  • 1 tbsp sugar
  • 1 tbsp corn starch


  • Heat the oil in a wok and stir fry the green and red peppers for about 2 minutes.
  • Add the nuts and continue stir frying until the peppers are tender, remove peppers and nuts from the wok and pour into a bowl with a lid to keep warm.
  • If needed, add a little more oil to the wok and fry the shrimp for about 1 minute.
  • Add the garlic, onions and ginger and stir fry with the shrimp for another 2 minutes.
  • Remove all ingredients from the wok and transfer to the bowl with the peppers and nuts.
  • In a bowl or measuring cup, stir together all of the sauce ingredients until the starch and sugar have dissolved.
  • Add the sauce ingredients to the wok and cook on medium high, stirring frequently until sauce has thickened.
  • Return all other ingredients to the wok to heat and coat with the sauce.
  • Serve immediately.


Adjust the amount of chili paste according to your preferred degree of spiciness.  As it is here, the heat level is considered medium.  Chopped Thai chili peppers may be substituted for the chili paste.
Per serving
Calories: 281kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Fiber: 3g | Sugar: 5g | Iron: 1mg
Keyword Chinese, shrimp, stirfry

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6 replies on “Kung Pao Shrimp”

We have always had a taste of the recipes at Kevin’s. However, this is one recipe we never tasted at Kevin’s. But having tried numerous of Kevin’s recipes at the invitation to his home. I knew this one would be a success. And, what a success it was (thank you again Kevin).
I actually added a few extra veg and made a ‘Pad Thai’ by using noodles.
Was great.

I really like your suggestion to add noodles and more veg Mike. Thank you so much for your 5-star rating.

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