How to Make Kung Pao Shrimp That is Better and Fast than Take Out

Kung Pao shrimp is the takeout chinese classic that graced many a dinner table back in the day when the only deliver option available was Chinese food or pizza. And if you are nostalgic for those golden days, put down the phone and spare yourself some deliver fees with my quick and easy kung pao shrimp recipe.

Best served on a bed of rice, this stir fry comes together with a few common ingredients that you might even have at home already. And all you really have to do is fire up that wok, stir fry some shrimp and vegetables and hit them with that spicy sauce and you got yourself a better than takeout version of delicious kung pao shrimp.

Serves 4

Ingredients:

1 lb of shrimp, peeled and deveined

1 tablespoon of cornstarch

2 tablespoons of soy sauce

A dash of white pepper

1 pepper, sliced

1 onion, sliced

4 cloves of garlic, minced

2 red chilis, minced

3 scallions, roughly chopped

A handful of cashews or peanuts

1 tablespoon of vegetable oil

For the kung pao shrimp sauce:

1/4 cup of sauce sauce

1 tablespoon of chili paste or sriracha

1 teaspoon of sesame oil

1/2 teaspoon of white pepper

Instructions:

1. In a bowl, add the shrimp, cornstarch, white pepper, and soy sauce, stir to combine.
2. Heat a large wok over high heat and add the vegetable oil. Add the pepper and onion and saute until just softened, about 3 minutes. Move the vegetables to one side of the pan.
3. Next, add the shrimp and cook for about 2 minutes each side or until just cooked through. Saute together with the onions and peppers.
4. Throw the garlic, chilis, and cashews into the mix and allow to cook all together for about 1 minute.
5. Next, add the sauce and stir it all together to combine and top with the scallions. Serve with white rice and extra sriracha if you’re brave.

If you like this, be sure to try my shrimp and pineapple fried rice!