Kung Pao Shrimp

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 241kcal v


1 teaspoon sesame oil

1 teaspoon maple syrup

1/4 cup light soy sauce

1/4 teaspoon red pepper flakes

1 teaspoon cornstarch

1 teaspoon sriracha sauce

1 tablespoon water

1 pound large shrimp, peeled and deveined

kosher salt and black pepper, to taste

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

3 garlic cloves, minced

1 tablespoon olive oil

To serve:

green onions sliced

¼ cup peanuts


   In a small bowl, add sesame oil, maple syrup, Sriracha, soy sauce, red pepper flakes, cornstarch, and water. Whisk to combine well and set aside.

   Season the shrimp with some salt and pepper. Heat oil in a large skillet over medium-high heat. Add the bell peppers and cook until golden and slightly softened. Add the garlic and sauté until fragrant, about 1 minute. Add shrimp and cook stirring occasionally until pink and opaque, for about 2 minutes.

   Stir in the prepared sauce with the peanuts and cook for 2-3 minutes more, until sauce is thickened and bubbling hot.

   Serve with rice and garnish with sliced green onions and peanuts, if desired.


To make this dish less spicy, skip the sriracha.

Store the leftovers in an airtight container in the refrigerator for three to four days.

Nutrition Info:

Calories: 241kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1698mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 98mg | Calcium: 189mg | Iron: 3mg

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