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Kung Pao Shrimp

Rated as 4 out of 5 Stars

"Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice."
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1 h 55 m servings 496
Original recipe yields 2 servings


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  1. Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
  2. Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
  3. Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts

Per Serving: 496 calories; 29 36.2 27 174 2157 Full nutrition

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I think this was very good. I made it as written and will do so again, perhaps trying some different and additional vegetables. I could not find the dried red chile so I used some garlic chili...

Instead of cornstarch and want it to be authentic and better tasting you should use tapioca powder. All in all though great recipe well done!