kung pao shrimp

If you're looking for a simple, fast, and delicious dinner, then look no further. These kung pao noodles are super-saucy and have the perfect amount of spice. 

Shrimp Kung Pao Noodles

spaghetti

sesame oil

green onions, thinly sliced

ginger

shrimp

Kosher salt

black pepper

olive oil

garlic,

cornstarch

c. low-sodium soy sauce

c. low-sodium chicken broth

c. sweet chili sauce

tbsp. Sriracha

tbsp. rice vinegar

peanuts

cilantro,

bell peppers, chopped

Fantastic! Will make again for sure. Is spicy, which I loved! Packed full of flavor. Next time I may add some water chestnuts

It is good.  i used chow mein noodles and then fried them with the peppers and garlic. Mixed the broth/soy sauce and cornstarch added that in and finished with the sweet chili dreasing mix. Threw in more fresh green onion and the cilantro mixed with the shrimp and threw everything all together. Worked out real good!

Wow! I saved this recipe from a share on Facebook a while back. Honestly, I avoided it because although it sounded good, the amount of ingredients it takes was intimidating. I am so glad I decided to make this! So good! Perfect amount of spice and the flavor!!! Quite a lot of noodles, fed my family of four with lunch for me to take to work tomorrow. 😁

https://streaming.hearstdigitalstudios.com/79b9fddf-be61-43ef-b204-6bff07d6cd9c/video_rover_16x9_1080p_hd_1552054341_91249.mp4

Kung Pao Shrimp Noodles Is The Perfect Quick Spicy Dinner

Fast and flavorful Kung Pao shrimp stir fry with a kick! Easy Chinese recipe with chopped vegetables, spicy peppers, and succulent seafood.

Kung Pao Shrimp

shrimp (raw extra-jumbo (16-20 count), peeled and deveined)

soy sauce (divided)

sesame oil (divided)

salt

water

rice vinegar

honey

water (for cornstarch slurry)

vegetable oil (peanut,

onion

diced bell pepper

garlic

chilies

green onions

If using frozen shrimp, place in a colander and run cold water over until no longer icy, about 3 minutes. Alternatively, place in a bowl and submerge in room temperature water until defrosted. Thoroughly drain, and pat dry with paper towels.

In a medium bowl combine shrimp, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ½ teaspoon salt, and ¼ teaspoon pepper. Allow it to marinate while preparing the other ingredients.

In a medium bowl whisk together 3 tablespoons water, 3 tablespoons soy sauce, rice vinegar, honey, and 1 tablespoon sesame oil.

In a small bowl, whisk cornstarch and 4 teaspoons of water. Set aside.

Heat a wok or large saute pan over medium heat. Add vegetable oil. Once hot, add the onions, stir-fry for 1 minute. Add the bell peppers and stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.

Turn the heat up to medium-high, then add the marinated shrimp. Stir-fry until the pieces just turn opaque, about 2 minutes.

Add the sauce to the pan and allow it to heat, and begin to simmer, about 1 minute.

Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 30 to 60 seconds. Turn off the heat.

Garnish with peanuts and green onions, serve immediately.

This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!

neutral oil

Shaoxing wine

white pepper powder

rice wine vinegar

soy sauce

sugar

Sichuan peppercorn powder

garlic ((smashed and sliced))

ginger ((minced))

red chilies

scallions ((white parts only,

Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4-5 minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.

They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.

Roast the peanuts:

Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.

Mix in the cornstarch right before cooking.

Prepare the shrimp:

In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.

Prepare the sauce:

Heat the wok over high heat, until it just starts to smoke. Add 2 tablespoons of oil, followed by the shrimp (be sure to stir the ½ teaspoon cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.

Reduce the heat to low. Add the remaining tablespoon of oil, garlic, ginger, chilies, and scallions. Cook for 1-2 minutes, until fragrant, maintaining low heat.

Increase the heat to high, and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts, and turn off the heat. Mix everything well, and serve!

Assemble the dish:

https://content.jwplatform.com/videos/zGypYVo2.mp4

This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home! (Music: KAWAIKUNAI/Sugoi/epidemicsound.com, My Lazy Afternoon/Wendy Marcini/epidemicsound.com)

Super Easy Kung Pao Shrimp. Takes less than 20 minutes to make and is so much better and healthier than take out!

red bell pepper (diced)

garlic (minced)

sriracha (or more

peanuts (for serving)

sesame seeds for garnish (if desired)

Heat oil in a large skillet. Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied.

Next add in shrimp and saute until fully cooked 2-3 minutes.

Add in garlic and ginger cook for 1 minute.

Add the Kung Pao Sauce to the pan along with the cooked shrimp. Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes.Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.

Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl. Set aside.

Kung Pao Sauce

https://content.jwplatform.com/videos/dDxWwhQn.mp4

Super Easy Kung Pao Shrimp. Stir fried shrimp, bell peppers, garlic and green onions tossed in a sweet and spicy homemade kung pao sauce. This recipe takes less than 20 minutes to make and is so much better and healthier than take out! Serve over rice to soak up all of the delicious sauce!

Delicious shrimp stir fry dish tossed in a homemade Kung Pao sauce, combined with yummy veggies. Sooo much yummier AND healthier than Chinese takeout!

lbs shrimp

zucchini (cubed)

red bell peppers (sliced)

water chestnuts

red chiles

onions

ginger (or use 1/4 tsp ginger powder)

tbsp minced garlic

tbsp vegetable oil (or more if needed)

tbsp soy sauce/ light soy sauce

tsp dark soy sauce

tbsp sugar

tsp rice vinegar

tsp corn starch

tsp sesame oil

Pat dry defrosted shrimp. Cube zucchinis, mince garlic, cut up red bell peppers. Slice green onions and ginger. Drain water from canned water chesnuts. 

Create stir fry sauce by combining all the stir fry sauce ingredients. Mix well and set aside.&nbsp;

Remove seeds from dried red chiles. 

Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat up wok/skillet under high heat.

Once wok/skillet is heated up, add shrimp and cook for a minute or so. Shrimp should not be completely cooked before proceeding to the next step.

Add dried red chiles, minced garlic, sliced ginger and stir fry sauce. Cook very briefly, for 30-60 seconds.

Add zucchini and red bell peppers, and cook for another minute or so to soften veggies. Avoid overcooking.

Add water chestnuts, peanuts and green onions. Cook for ~30 seconds or so. 

Remove promptly. Serve with white or brown rice. Enjoy! :)

Thank you for sharing this incredible Kung Pao Shrimp recipe. It was delicious.

Everyone at my house enjoyed this! It was easy to make and such an amazing meal!

These were LEGIT! Thank you! I should have made a double batch because the whole family wanted more.

Oh my gosh this was sooo good. I love the flavor and that it's healthier than Chinese takeout!! Great recipe.

Made this for company last night. Followed recipe exactly but added a can of baby corn cobs. Was AMAZING. Will definitely make again. Thank you for a great recipe.

Wow, this tasted better than what I've had at restaurants! I usually get chicken king pao, but the shrimp is going to be my go to dish now. The sauce is easy to make too. This one is a keeper!

I made this for dinner last night and it was delicious! I can’t believe how quick and easy it was to make!! This will definitely be a regular in our house. I’m trying to have more veggie based meals and this one is perfect!

This was SO GOOD! Followed your recipe to the dot and am so excited because everyone loved it.

I just love your recipes. I just love this kung pao shrimp. You've made it so easy to make at home.

https://content.jwplatform.com/videos/Iao5MC7E.mp4

Easy and delicious Asian stir fry where shrimp, bell peppers, water chestnut, zucchinis and peanuts are sautéed in spicy, tangy and savory homemade Kung Pao Sauce.

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Shrimp Kung Pao Noodles

Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp

Top 5 kung pao shrimp recipes from across the web

The most viewed kung pao shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Kung Pao Noodles

Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp

The most viewed kung pao shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine