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Kung Pao Shrimp

    A healthy version of the takeout classic, my Kung Pao Shrimp is sweet, spicy and perfectly balanced. You can easily dial the heat up or down to suit your tastebuds!

    Kung Pao Shrimp

    If you’re looking for a fast, fresh and easy 20 minute dinner recipe – look no further! This Kung Pao Shrimp is the perfect balance of sweet, spicy, salty and tangy. 

    Liz Making Kung Pao Shrimp

    Like all stir-fry recipes, this Kung Pao Shrimp is the ultimate one-pan dinner filled with juicy shrimp and hearty veggies. To give it a spicy kick, I sauté the shrimp with minced, dried chilis which you can find online or at most Asian markets. If you want to keep it mild, simply omit them.

    Kung Pao Shrimp Stir Fry Recipe

    For extra crunch and flavor, I sprinkle the dish with minced roasted peanuts and chopped scallions right before serving. You can serve the Kung Pao Shrimp over brown rice or with a side of my Japanese Quick Pickled Cucumbers.

    Liz Cooking Kung Pao Shrimp

    Not a shrimp lover? No worries. This dish would be just as delicious with chicken, tofu or extra veggies.

    Kung Pao Shrimp Asian Recipe

    Your chopsticks are waiting.

    Healthy Kung Pao Shrimp Recipe

    Kung Pao Shrimp

    5 stars
    A healthy version of the Chinese takeout classic, my Kung Pao Shrimp is sweet, spicy and perfectly balanced. Ready in 20 minutes!
    PREP: 10 mins
    COOK: 10 mins
    TOTAL: 20 mins
    Servings: 4


    • 1 tablespoon canola oil
    • 1 pound shrimp (raw, peeled, deveined )
    • salt and pepper (to taste)
    • 3 cloves garlic (minced)
    • 2 tablespoons ginger (minced)
    • 10 dried chilis (such as Thai chilis or Chile de arbol) (minced (remove seeds to reduce heat))
    • 2 bell peppers (any color) (seeded and cut in large chunks)
    • 1 medium onion (diced)
    • ¼ cup roasted peanuts (chopped)
    • ¼ cup scallions (minced – garnish)

    Kung Pao Sauce

    • 2 tablespoons Nakano Natural Rice Vinegar
    • 3 tablespoons soy sauce (low sodium)
    • 2 teaspoons sugar
    • 2 teaspoons corn starch
    • 1 teaspoon sesame oil
    • ½ teaspoon salt
    • ¼ teaspoon pepper


    • Pat shrimp to dry with paper towel and sprinkle with salt and pepper to taste. 
    • Heat a large skillet or wok over high heat and add oil to pan. Add to shrimp to pan and saute for 1-2 minutes per side, or until pink. Remove from pan and set aside.
    • To the hot skillet, add garlic, ginger and chilis. Heat for 30 seconds, stirring constantly, to release flavors. Stir in onions and bell peppers and sauté until they start to soften, about 3-4 minutes.
    • While veggies are cooking, whisk together Kung Pao Sauce in a medium bowl. 
    • Add shrimp to the hot skillet along with the Kung Pao Sauce. Bring to a boil then reduce to low. Simmer until sauce thickens, about 2-3 minutes. Garnish with peanuts and scallions to serve. 


    Serving: 1cupCalories: 265kcalCarbohydrates: 13gProtein: 28gFat: 10gSaturated Fat: 1gCholesterol: 285mgSodium: 1971mgPotassium: 396mgFiber: 2gSugar: 6gVitamin A: 1925IUVitamin C: 84.6mgCalcium: 195mgIron: 3.3mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more Asian inspired recipes? Check out my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.


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