Kung Pao Shrimp

Photo: Randy Mayor; Styling: Leigh Ann Ross

For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.

Yield: 4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 485
  • Calories from fat: 28%
  • Fat: 15g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 4.7g
  • Protein: 29.9g
  • Carbohydrate: 54.8g
  • Fiber: 3.4g
  • Cholesterol: 172mg
  • Iron: 57mg
  • Sodium: 603mg
  • Calcium: 77mg


  • Shrimp:
  • 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 pound peeled and deveined medium shrimp
  • Sauce:
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon low-sodium soy sauce
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon dark sesame oil
  • Remaining ingredients:
  • 2 tablespoons canola oil
  • 1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 3 to 4 small dried hot red chiles, broken in half and seeded
  • 1/4 cup chopped unsalted, dry-roasted peanuts
  • 3 cups hot cooked short-grain rice


  1. 1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.
  2. 2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).
  3. 3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.
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