Kung Pao Shrimp Recipe

You’ll love that this shrimp dish is packed with flavor!

This shrimp dish has sweet notes of garlic, sesame, chili, and peanuts. The sauce is so versatile, add chicken chunks and toss with spaghetti to make it into a great version of the favorite resto dish.

Kung Pao Shrimp Recipe

Roselle Miranda
You’ll love that this shrimp dish is packed with flavor!
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Asian
Servings 6


Kung Pao Shrimp Ingredients

  • 1/2 Cup chicken stock
  • 1 tablespoon cornstarch
  • 1/4 Cup Soy Sauce
  • 1 1/2 tablespoons chili garlic sauce
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sesame oil
  • 5 cloves Garlic peeled, chopped
  • 1/4 Cup peanuts
  • 1/4 kilogram medium shrimp peeled, deveined, tails intact
  • spring onions sliced into 1-inch lengths
  • Oil for frying


  • Make Kung Pao sauce: In a medium saucepan, whisk together chicken stock, cornstarch, soy sauce, chili garlic sauce, sugar, vinegar, and sesame oil. Place over medium heat and bring to a boil, stirring. Lower heat and simmer until the sauce thickens. Set aside.
  • In a large nonstick pan over medium heat, heat oil. Add garlic, and cook until aromatic. Add in prawns. Flip once opaque. Stir in peanuts. Remove from heat.
  • Add half the Kung Pao Sauce. Toss to coat. Add more sauce to taste. Transfer to a plate to serve. Top with spring onions. Serve while hot.
Keyword shrimp dish
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