Got 15 minutes? Make this high protein, low carb Healthy Kung Pao Shrimp for an epic combination of flavors and a delicious healthy meal. No need to get takeout Kung Pao Shrimp when you can make your own healthy version at home.
FFF’s Kung Pao Chicken has always been a fan favorite. Rightfully so, I mean that shit is amazing…I make it all the time! I feel like over the last year I’ve made it in so many different ways: with ground chicken, beef, vegetarian, shrimp…you name it, I’ve done it. My favorite kung pao variation is definitely with the addition of shrimp and peppers. You get your veggies + meat + it’s super high in protein!
FFF’s kung pao sauce is legit.
Here’s what you need:
or 
Really you can use our kung pao sauce on top of any protein + veggie combo. Options are endless…but here are some ideas:
- Ground chicken + broccoli
- Tofu + peapods
- Beef + bok choy
I say get whatever is on sale slash whatever you’re craving. That’s the beauty of stir-fry, people!
What is Kung Pao Shrimp?
Kung Pao Shrimp is a spicy Asian dish that is traditionally made with hot chili peppers, soy sauce, other spices, and shrimp.
Our Kung poa shrimp recipe is easier to make than the traditional recipe and calls for more basic ingredients that you probably already have in your own kitchen. Like we mentioned above, our kung pao sauce is made with sriracha, soy sauce, red chili paste, and honey. The honey brings the heat down a notch and the red chili paste is used in place of traditional whole red chilis. You’re also going to need shrimp, peppers, and onions to complete this recipe.
How to thicken Kung Pao Sauce
While our recipe doesn’t call for a thickening agent like corn starch, feel free to add a few teaspoons if you like your sauce thick and gooey.
Serving Suggestions
I served this dish with white sticky rice because it’s THE BEST AND YOU KNOW IT. Usually, I go for short-grain brown rice or quinoa, but I went big this time! There’s seriously something about white sticky rice that you can’t beat. Ah. May. Zing.
Kung Pao Recipes
- Healthy Kung Pao Chicken
- Healthy Kung Pao Chicken Meatballs
- Kung Pao Quinoa Bowls
- Best Kung Pao Recipes
Kung Pao Shrimp
Got 15 minutes? Make this high protein, low carb Healthy Kung Pao Shrimp for an epic combination of flavors and a delicious healthy meal. No need to get takeout Kung Pao Shrimp when you can make your own healthy version at home.
Ingredients
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup sriracha
- 2 tablespoons chili paste
- 1/3 cup honey
- 1.5 tablespoons fresh ginger, grated (separated)
- 2 teaspoons cornstarch
For the Kung Pao Shrimp
- 1-lb. large raw shrimp, tail off and peeled (we used the Good and Gather brand)
- 3 green onions
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- 1/4 cup roasted and salted peanuts, roughly chopped
- 1 tablespoon fresh lime juce
Instructions
- Add the soy sauce, sriracha, chili paste, honey, and 1 tablespoon of grated ginger to a bowl and whisk the ingredients together until combined.
- Next, add the peeled shrimp to a gallon size bag or a large bowl and pour half of the kung pao sauce over the shrimp. Toss the shrimp in the sauce and place the shrimp in the refrigerator to marinate for at least 30 minutes to 1 hour.
- Next, add the cornstarch to the remaining kung pao sauce and whisk the ingredients together until the cornstarch dissolves. Set aside.
- Prepare the green onions by discarding the root and then cutting the white part of the green onion into about 3-inch long pieces and then thinly slice them hot dog style. Set them aside. Then, mince the green part of the green onion for later. Set aside.
- Heat a large skillet over medium/high heat and add 1 tablespoon of avocado oil. When the avocado oil is hot, add the white part of the green onion to the skillet. Season the onions with a bit of salt over the onions and sauté for 1 minute.
- Turn the heat to medium and add the garlic, sliced red pepper, and remaining half tablespoon of grated ginger to the skillet and sauté for 3-4 minutes or until the pepper begins to soften (but doesn’t turn soggy). Remove the onions and peppers from the skillet.
- Next, remove the shrimp from refrigerator and pour the shrimp into a colander to separate them from the marinade. Discard the marinade.
- Heat a large skillet over medium heat and add the last tablespoon of avocado oil to the skillet. When the skillet is hot, add all of the shrimp to the skillet. Let the shrimp cook for one minute before flipping the shrimp over. Pour the kung pao sauce with the cornstarch over the shrimp and allow the shrimp to cook for 2 minutes in the sauce.
- Remove the skillet from the heat and add the cooked peppers and onions to the shrimp. Toss all of the ingredients together and then pour the everything onto a serving platter.
- Sprinkle the peanuts and green onions over the kung pao shrimp and enjoy.
Tips & Notes
- This recipe was updated April, 2022. Check out the old recipe here.
- We used large raw shrimp, but feel free to use jumbo. The cook time may change a bit.
- The longer you marinate the shrimp, the more flavorful they will be.
- This is a spicy dish, if you would prefer a less spicy dish, add less sriracha and more honey.
Nutrition Facts
Serving Size: 1/4 Calories: 273 Sugar: 19 Fat: 8 Carbohydrates: 25 Fiber: 12.2 Protein: 25Keywords: Kung Pao Shrimp
This recipe was easy and delightful! I like my food extra spicy so I added a little extra siracha. I also added in some green beans. Can’t wait to make this again!
★★★★★
Hey Lee – the recipe says to dice the peppers, but in your picture they look cut in strips. Which one is it?
Either one works!
I LOVE take out Kung Pao Chicken… but I’m guessing your version with shrimp is 1,000 times better! Sounds so healthy and delicious!
I LOVE shrimp. I wish I had it more often!
This looks absolutely fantastic! I cannot wait to try the kung pao sauce and start going crazy! But a quick little note–is it supposed to be 12.2 grams of fiber instead of 122 grams?
YES! Thanks for catching that 🙂 Fixing it now.
I love shrimp and I love spicy Chinese food with sticky rice…This looks delicious! Thanks for sharing! 🙂
Sticky rice is LEGIT my fav thing in the world MINUS PEANUT BUTTER.
I love shrimp and this recipe sounds really easy and quick, perfect for an uncomplicated but flavourful lunch. Here’s to many more shrimp and fish recipes!! 🙂