That’s it, my friends. I hope you enjoy my kung pao shrimp recipe. Let me know if you make it. I’d love to hear how it turned out for you, and how you spiced yours up! It’s Kung Pao Shrimp, and it is not only loaded with flavor, but it is super easy to make. This is recipe you’ll have on the table in under 30 minutes, even if you’re a slow cook like me. There’s no need to order Chinese takeout for kung pao dishes when you can make it yourself at home. It’s always better homemade! The origins hail from the Sichuan province of China, which produces highly flavorful dishes with wonderful ingredients. I hope you enjoy it as much as I do. I just love that it is so easy to make and so huge on flavor. Let’s talk about how to make Kung Pao Shrimp, shall we? Make the Kung Pao Sauce. In a separate small bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside. Stir Fry the Peppers. Return wok to high heat. Add the bell pepper, jalapenos (if using) and dried chilies. Cook, stirring often, for 1 minute. Scallions and Garlic. Add the scallions and garlic. Stir fry for 1 minute. Heat the Shrimp. Add reserved shrimp and stir fry to warm the shrimp, about 1 minute. Remove from heat. Boom! Done! Your Kung Pao shrimp is ready to serve. This cooks up so fast, doesn’t it? I love quick and easy stir fry recipes, especially this one. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!) The Essential Wok Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)
NOTE: This recipe was updated on 5/19/23 to include new information, photos, and video. It was originally published on 9/28/22.
