clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Author: Chefjar
  • Total Time: 15 mins


  • Vegetable oil- 2 tbsp.
  • Shrimp (peeled and deveined, tails on or off)-500 gm / 1 pound
  • Red bell Pepper (cut into pieces)- 1
  • Green bell Pepper (cut into pieces)- 1
  • Garlic cloves ( finely chopped)-4-5
  • Roasted peanuts -1/4 cup
  • Salt- to taste
  • For Kung Pao Sauce
  • Soy sauce- 1/ 4 cup
  • Brown sugar- 1 tsp.
  • Sesame oil- 2 tbsp.
  • Cornstarch- 1 tsp.
  • Water- 1 tbsp.
  • Szechuan sauce-1 tsp.


  1. In a medium bowl combine the kung pao sauce ingredients ( soy sauce, brown sugar,sesame oil, cornstarch, water and Szechuan sauce) and keep aside.
  2. Heat vegetable oil in a medium skillet/ pan over medium high heat.
  3. Add the garlic and saute until fragrant, then add the shrimp and cook for 20 seconds over high heat.
  4. Add bell peppers and continue cooking until slightly soft , about 1 minute.
  5. Pour in the Kung Pao sauce, add roasted peanuts and keep stirring until the sauce thickens a little bit. Remove from the heat.
  6. Serve immediately with Instant pot jasmine rice.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Shrimp recipes
  • Cuisine: Asian