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20-Minute Kung Pao Shrimp 🍤
Twenty minutes, one pan, and honestly better than the version that shows up in a paper bag. Plump shrimp, crisp-tender vegetables, and crushed peanuts in a glossy sweet-and-savory sauce. The real trick is having everything chopped and the sauce mixed before you turn the heat on, because once it starts it moves fast.
Servings: 4 servings
Calories: 303kcal
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Ingredients
- 4 tsp sesame oil divided
- 1.5 lbs raw deveined peeled shrimp seasoned with 1 tsp garlic powder and 1/2 tsp salt
- 3 celery ribs sliced
- 1 red bell pepper diced
- 2 handfuls green beans
- 3 garlic cloves minced
- 1 tsp fresh ginger or ground ginger
- 1/4 cup crushed peanuts plus more for topping
For the Sauce (double if you like it more saucy)
- 2 tbsp honey
- 4 tbsp soy sauce
- 1 1/2 tbsp Sriracha or less, for not spicy
- 1/2 tsp pepper
- rice for serving
Instructions
- In a deep pan, add 2 tsp sesame oil on medium heat. Add shrimp and cook for about 1-2 minutes on each side. Remove from the pan.
- Add 2 tsp sesame oil, then add celery, red pepper, green beans, garlic, and ginger. Cover and cook until tender, about 7 minutes.
- Mix together the sauce ingredients and add into the pan. Add peanuts and cook for 3-5 minutes, until sauce thickens a bit.
- Top with peanuts, serve over rice or cauliflower rice and enjoy!
Nutrition
Calories: 303kcal | Carbohydrates: 17g | Protein: 40g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 1637mg | Potassium: 755mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1298IU | Vitamin C: 49mg | Calcium: 149mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Have everything chopped and the sauce mixed before you start; it cooks fast.
- Cook the shrimp just until pink, then pull them so they don’t toughen.
- Keep the vegetables crisp-tender for the best texture.
- Add the peanuts at the end so they stay crunchy.
- Double the sauce if you like it saucier over rice.
Frequently Asked Questions
Why mix the sauce before I start cooking?
Stir-fries cook in minutes. If you’re measuring soy sauce while the shrimp are in the pan, they’re overcooked by the time you’re done.
How spicy is it?
You control it with the dried chiles. Leave them whole for gentle warmth, break them open for real heat, or leave them out entirely.
Can I use chicken instead of shrimp?
Yes. Cut it into bite-size pieces and give it a few more minutes than the shrimp would need.
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