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.