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This quick and easy Kung Pao Shrimp recipe comes together lightning fast with ingredients you likely already have on hand. If you love shrimp, stir fry, or Chinese takeout, this recipe is for you!
I shared my Healthy Kung Pao Chicken Recipe and my Paleo Sweet and Sour Shrimp recipe a few months ago, and you all loved them both! I figured I just had to revisit the topic by providing the Kung Pao shrimp counterpart!
If you’re a fan of all things Kung Pao, you’ll absolutely love how simple this recipe is! I took creative liberties to swap out some of the traditional ingredients in Kung Pao for better-for-you ingredients.
Bonus: it’s so easy to prepare, you can make it whenever you please! No marinating or fancy maneuvers necessary. Just you, the ingredients, and a skillet! Perfect for busy weeknights when you’re wanting to get a tasty dinner on the table quickly.
You probably have everything you need on hand already!
Ingredients for Kung Pao Shrimp:
Raw Shrimp: Use your favorite kind of shrimp that you always select in shrimp recipes. I go with fresh shrimp that has already been shelled and deveined to save time. If possible, I recommend going with fresh shrimp.
When using frozen shrimp, be sure to thaw them completely before proceeding with the recipe.
Bell Peppers: Red peppers add some natural sweetness and a very subtle smoky flavor to balance out the flavor profile. Use green bell pepper if you prefer it!
Green Onions: A soft onion flavor comes from green onions.
Green Chilies (optional): Use your favorite red or green chiles or stick with bell pepper.
Fresh Garlic: Mandatory in all savory recipes!
Fresh Ginger: Adds a subtle heat and an unmistakable flavor that is impossible to replicate in any other way!
Water Chestnuts: Adds that unmistakable crunch that makes Kung Pao recipes so enticing!
Raw Cashews: Brings another lovely crunch for a wonderful textural element. You can swap the cashews for crunchy peanuts if you’d like.
Avocado Oil: For searing the shrimp and cooking the veggies. You can use peanut oil or toasted sesame oil too.
Kung Pao Sauce Ingredients:
White Wine: Brings depth of flavor for an intoxicating sweet and savory sauce.
Coconut Aminos: I use coconut aminos as a soy-free alternative to soy sauce. It has a naturally sweet flavor with an umami punch as well.
Toasted Sesame Oil: Adds that classic sesame flavor that I love so dearly in Chinese recipes.
Rice Vinegar: Tangy sour flavor comes from rice wine vinegar.
Pure Maple Syrup: A burst of sweetness compliments the savory flavors. Swap it out for brown sugar if you prefer.
Recipe Customizations
- Low-FODMAP: Make it Low-FODMAP by omitting the garlic, green onion, and sriracha (don’t add chilies).
- Whole30: To make the recipe Whole30, omit the pure maple syrup and use broth instead of wine.
- Paleo: Make it Paleo by using broth instead of wine.
- Low-Carb/Keto: In order to make the recipe Low-Carb or Keto, use liquid aminos instead of coconut aminos and omit the pure maple syrup. If you’d like, you can add a couple teaspoons of sugar-free sweetener.
- Coconut Aminos Replacement: Replace the coconut aminos with liquid aminos, tamari, or light soy sauce plus 2 tablespoons of pure maple syrup or brown sugar.
- Spicy Kick: Add some heat by incorporating 1 to 2 Thai chilies, Sichuan peppercorns, or red pepper flakes to achieve your desired heat level for a spicy sauce.
- Make it Mild: Omit the sriracha for a milder dish.
How to Make Kung Pao Shrimp:
Combine the ingredients for the sauce in a small bowl or measuring cup and set aside until ready to use.
In a large skillet, heat the avocado oil over medium-high heat.
Add the bell pepper, chilies, and garlic and continue cooking until garlic is fragrant, about 3 to 5 minutes.
Transfer the shrimp to the skillet and cook, stirring occasionally, until pink and nearly cooked through.
Add the remaining ingredients and the sauce and bring to a full boil. Cook, stirring consistently until the sauce is thick, shrimp are cooked through, and the peppers reach desired doneness.
Taste the shrimp for flavor and add sea salt to taste. If you’re looking for more spice, add red chili flakes to your personal taste.
Serve with choice of steamed rice, cauliflower rice, or side dish of choice. If you’re into fried rice, consider making my Basil Fried Rice, Kimchi Fried Rice, or Red Curry Fried Rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. I find it is best when served fresh!
Frequently Asked Questions
In case you are new to Kung Pao, no sweat. I have info.
Kung Pao Shrimp originates from South-Western China and is a stir-fried dish of shrimp, vegetables, and chili peppers. It is sweet, spicy, sticky and a tad sour, with crispy pan-fried shrimp in a thick delicious sauce.
Traditional Kung Pao Shrimp calls for cornstarch for thickening the sauce, but I use tapioca flour as a replacement. If you’re fine with using cornstarch, feel free to make the substitution!
Wine or sherry is traditionally included in the Kung Pao sauce. I go with white wine (like sauvignon blanc), but you can replace it with chicken broth if you don’t cook with alcohol. I do find that a dry white wine gives the dish delicious rich flavor.
I also keep the recipe soy-free by using coconut aminos (you can also use liquid aminos or soy sauce) and pure maple syrup instead of brown sugar.
When all is said and done, this meal is grain-free, soy-free, dairy-free, refined sugar-free, and a paleo version of classic Kung Pao Shrimp.
If you love making Chinese-inspired food at home, also try these reader favorites!
More Chinese Cuisine:
- Healthy General Tso’s Chicken
- Crock Pot Mongolian Beef
- Easy Honey Garlic Chicken
- Vegetable Fried Rice
- 30-Minute Healthy Orange Chicken
30-Minute Kung Pao Shrimp
Ingredients
Kung Pao Sauce:
- 3 Tbsp white wine
- 3 Tbsp coconut aminos or liquid aminos
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha*
- 1 Tbsp pure maple syrup, optional
Kung Pao Shrimp:
- 2 Tbsp avocado oil
- 16 ounces shrimp, fresh or frozen
- 1 red bell pepper, diced
- 1 to 2 red or green chilies, chopped, optional*
- 4 cloves garlic, minced
- 2 tsp fresh ginger, peeled and grated
- 1 (8-oz.) can water chestnuts
- 3 stalks green onion, chopped
- ½ cup raw cashews
Instructions
- Combine the ingredients for the sauce in a small bowl or measuring cup and set aside until ready to use.
- In a large skillet, heat the avocado oil over medium-high heat. Add the bell pepper, chilies, and garlic and continue cooking until garlic is fragrant, about 3 to 5 minutes. Transfer the shrimp to the skillet and cook, stirring occasionally, until pink and nearly cooked through, about 3.
- Add the remaining ingredients and the sauce and bring to a full boil. Cook, stirring consistently until the sauce is thick, shrimp are cooked through, and the peppers reach desired doneness.
- Taste the shrimp for flavor and add sea salt to taste. Serve immediately with choice of steamed rice, cauliflower rice, or side dish of choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This recipe was very good. So easy and quick for a weeknight meal. I used a 1/4 cup of water with 2 Tbsp of cornstarch to thicken. We will definitively be making this recipe again.
I’m so happy you like it, Karen!! Many thanks for letting me know! xoxo
This was absolutely delicious. Followed recipe to a T with the exception of changing maple syrup for honey. I will definitely be making this again and again. Thanks for sharing.
I’m so thrilled to hear it, Nancy!! Thanks so much for letting me know!! oxoxoxox