Make this delicious Kung Pao Shrimp recipe (PF Chang Style) in no time, right in your own kitchen! Skip the takeout and save time and money with this quick and flavorful dish. Serve it over fluffy white rice or pair it with your favorite steamed vegetables for a restaurant-quality meal at home.
😍Why You’ll Love This Kung Pao Shrimp
There are so many reasons to love this Kung Pao Shrimp recipe! It’s quick and easy to make, perfect for busy weeknights. The shrimp are juicy and coated in a bold, flavorful sauce that’s both spicy and sweet. Plus, it’s healthier and more budget-friendly than takeout.
Be sure to check out our recipes for Panda Express Kung Pao Chicken and Kung Pao Cauliflower for more delicious takes on this classic dish!
✅Ingredient Notes
- Vegetable Oil: Use a neutral oil like canola or vegetable oil to ensure the flavors of the dish shine.
- Shrimp: Medium-sized, peeled, and deveined shrimp work best for quick cooking. Thaw frozen shrimp thoroughly and pat dry for even searing.
- Garlic and Ginger: Use fresh minced garlic and ginger for bold, aromatic flavors.
- Bell Peppers: A mix of red and yellow bell peppers adds sweetness, crunch, and vibrant color to the dish.
- Celery: Adds a crisp texture and fresh flavor. Slice evenly to cook quickly and blend well with other vegetables.
- Peanuts: Use dry roasted peanuts for a nutty crunch. Crushing half of them provides texture throughout the dish while leaving some whole for garnish.
- Green Onions: Add at the end for a pop of flavor and color.
- Soy Sauce: The base of the sauce, providing savory, umami-rich flavor.
- Mirin: A sweet rice wine that balances the saltiness of the soy sauce and adds depth. If unavailable, use a mix of 2 teaspoons white wine or rice vinegar with 1 teaspoon sugar per tablespoon of mirin.
- Oyster Sauce: Adds a rich, savory, slightly sweet flavor that enhances the sauce’s complexity.
- Rice Vinegar: Provides a touch of acidity to balance the flavors. Substitute with white vinegar or apple cider vinegar in equal amounts.
- Sichuan Peppercorns: Coarsely ground for a numbing, citrusy heat that’s key to the dish’s signature flavor. Adjust to taste. If unavailable, use a mix of crushed black pepper and a pinch of ground coriander for a similar, though not exact, flavor. Adjust the heat with red chili flakes.
- Cornstarch and Water: This combination thickens the sauce, helping it coat the shrimp and vegetables perfectly.
🔪How to Make Kung Pao Shrimp
Brine the Shrimp (Optional): Soak shrimp in a salt and baking soda solution for 15 minutes for a firmer, crunchier texture. Rinse, pat dry, and set aside.
Prepare the Sauce: Whisk together all sauce ingredients in a bowl and set aside.
Cook the Shrimp: Sear shrimp in a hot skillet with garlic and ginger until just cooked. Remove and set aside.
Sauté the Vegetables: Stir-fry bell peppers, celery, garlic, and ginger until tender and slightly charred.
Combine: Return shrimp to the skillet, pour in the sauce, and add peanuts. Toss to coat and cook until the sauce thickens.
Finish and Serve: Add green onions, toss everything together, and serve with steamed rice or noodles.
👨🍳Pro Tips
- Brine for Crunchy Shrimp: Soaking shrimp in a simple salt and baking soda brine for 15 minutes enhances their texture, making them firmer and extra juicy. Don’t skip rinsing and patting them dry afterward.
- Prep Everything First: Kung Pao Shrimp comes together quickly, so have all your ingredients prepped and ready before you start cooking. This ensures you don’t overcook anything.
- Use a Hot Skillet or Wok: High heat is key for achieving a quick sear on the shrimp and slightly charring the vegetables. A hot skillet or wok helps lock in flavors while keeping everything crisp.
- Toast the Peanuts: For extra flavor, lightly toast the peanuts in a dry skillet before adding them to the dish. This brings out their nutty aroma and crunch.
- Don’t Overcrowd the Shrimp: Cook shrimp in a single layer to ensure they sear evenly and don’t steam. If necessary, cook in batches.
🗄️Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving to keep the shrimp from overcooking.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Kung Pao Shrimp Recipe (PF Chang Style)
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound peeled and deveined medium shrimp, thawed if frozen
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 2 teaspoons minced fresh garlic, divided
- 2 teaspoons minced fresh ginger, divided
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup sliced celery
- 1/2 cup dry roasted peanuts, half crushed
- 2 sliced green onions
Kung Pao Sauce
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- ½ teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
- 2 teaspoons cornstarch
- 1/4 cup water
Instructions
- Brine the Shrimp (OPTIONAL): In a medium bowl, dissolve 1/2 teaspoon of baking soda and 1/2 teaspoon of salt in 1/2 cup of cold water. Add the shrimp and let them soak for 15 minutes to improve their texture and make them extra crunchy. After soaking, rinse the shrimp well under cold water, pat them dry with paper towels, and set aside.
- Prepare the Sauce: In a small bowl, whisk together the Kung Pao sauce ingredients. Set the sauce aside for later.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer, season lightly with salt and pepper, and cook for 2-3 minutes, or until they are just pink and opaque. In the last 30 seconds, add 1 teaspoon each of fresh minced garlic and ginger, stirring to release their aromas. Transfer the shrimp to a clean bowl, leaving any oil behind in the skillet.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the skillet along with the remaining teaspoon of garlic and ginger. Sauté for about 30 seconds, then add the bell peppers and celery. Cook for about 3 minutes, stirring occasionally, until the vegetables are just tender and slightly charred.
- Combine and Sauce: Return the shrimp to the skillet, leaving any accumulated juices in the bowl. Pour in the prepared sauce and add the peanuts, stirring everything to coat. Cook for 1-2 minutes, or until the sauce thickens slightly and the ingredients are well glazed.
- Finish and Serve: Remove from heat, stir in the green onions, and give the dish a final toss. Serve hot with steamed rice or noodles for a complete and flavorful meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was spot on! It tasted just like the Kung Pao shrimp I order at PF Chang’s. The combination of spicy, savory, and sweet was perfect. Definitely a keeper!
Thank you, David! I’m glad to hear it reminded you of the restaurant version. You nailed it with the flavor combo!