Kung Pao Shrimp

Craving fresh, and delicious Asian takeout? What if you could make it right at home in just 35 minutes? This Kung Pao Shrimp is a lighter take on your favorite takeout—cost-effective, low-calorie, gluten-free, dairy-free, and an all-around win. Quick, easy, and even better than takeout!

Meet your favorite takeout, made healthy! This Kung Pao Shrimp is sweet, spicy, and lightened up so you can enjoy it over and over—without the heaviness afterwards. t's quick and easy to make, perfect for busy nights when you're craving something flavorful and want to be mindful of what's on your plate.

Sautéed with juicy shrimp, crisp veggies like zucchini and red bell peppers, crunchy peanuts, and tossed in a flavorful Kung Pao sauce, this dish is packed with protein and served over a bed of fluffy brown rice. No takeout required!

Looking for more Asian-inspired, healthy shrimp recipes? Try this Healthy Shrimp Stir Fry with Rice, Best Chinese Shrimp Fried Rice Recipe, or this Shrimp and Andouille Sausage Recipe next!

Why You'll Love This Easy Shrimp Recipe

• Quick and Easy: Ready in just 35 minutes, this dish makes a perfect weeknight dinner—15 minutes to prep, 20 minutes to cook!
• No Breading, Just Flavor: This kung pao recipe skips the breading for a healthier, high-protein stir fry that’s packed with veggies and full of flavor. It’s a lighter, better-for-you alternative to takeout!
• Perfect for Picky Eaters: Even your pickiest eaters will appreciate the balance of juicy shrimp, crunchy veggies, and that classic sauce. A great way to get them to eat more veggies!

Ingredients

• Shrimp: The star protein of this dish, the shrimp cooks quickly to a tender, slightly crispy texture. Not a fan of shrimp? Swap for chicken, beef, tofu, or even seafood for a variation.
• Veggies: Zucchini and red bell peppers bring vibrant color, texture, and a subtle sweetness that balances the savory and spicy flavors of the sauce.
• Peanuts: Add a satisfying crunch and nutty flavor that contrasts the shrimp kung pao's sauce and tender shrimp.
• Brown Rice: The fluffy base for this stir fry, brown rice provides a chewy, neutral texture. For a gluten-free or lower-carb option, substitute with stovetop cauliflower rice.
• Main Sauce Elements: Coconut Aminos offer a gluten-free, umami-rich alternative to soy sauce, while almond butter gives the sauce a creamy richness and balances the sweet, savory, and spicy notes. No almond butter? Peanut butter works just as well! Sriracha adds just the right amount of heat to keep things exciting without being too overwhelming.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Make it Extra Spicy: Turn up the spice level! Add chili peppers, Sichuan peppercorns, or a splash of extra Sriracha to make this kung pao shrimp bowl as fiery as you like.
• Veggie Boost: Add more vibrant veggies like mushrooms, water chestnuts, or bok choy to pack in extra nutrition and make this dish even more satisfying.
• Kung Pao Triple: Can't choose just one protein? Combine chicken, beef, and shrimp for a protein-packed, flavorful trio with various textures that will liven up the stir fry even more.

How to Make Kung-Pao Shrimp

Ready to make this healthy shrimp recipe with just a handful of Asian-inspired ingredients? Simply heat a large skillet to medium heat, prep your ingredients, and let's get stir frying!

Step 1: Prep the Rice. Boil the rice in a pot according to the package instructions.

Step 2: Sauté the Veggies. Cook the olive oil, garlic, zucchini, and bell peppers in a large skillet over medium heat for 5 minutes or until slightly tender.

Step 3: Make the Sauce. Stir together coconut aminos, rice wine vinegar, almond butter, ginger and Sriracha until smooth.

Step 4: Add the Sauce. Mix the sauce with the veggie mixture until well combined.

Step 5: Mix In the Shrimp. Cook the shrimp with the veggie and sauce mixture until opaque, about 5 minutes.

Step 6: Finish and Serve. Stir in the peanuts and scallions, serve over your choice of rice, and enjoy!

Expert Tips

• Preheat the Pan: To get the perfect sear on the veggies and shrimp and keep that signature crisp texture, make sure to preheat your pan to medium heat. This ensures that satisfying sizzle as soon as the ingredients hit the pan.
• Don't Overcook the Shrimp: Shrimp cooks quickly! For the best kung pao shrimp recipe, remove them from the heat once they turn pink and opaque to avoid a tough, rubbery texture.
• Storing and Reheating: Store leftovers in an airtight container for up to 3 days, but separate the rice from the shrimp stir fry to keep the rice fluffy. When reheating, microwave the mixture in short bursts, adding a splash of water or broth to retain moisture.

Serving Suggestions

Now that you’ve made a healthier, takeout-inspired Chinese kung pao shrimp that trumps any restaurant version, let’s talk about how to pair it! Whether you’re entertaining a crowd or making a quick weeknight dinner, here are a few fun, nutritious ways to enjoy the dish:

• Garnish with more fresh scallions, chives or cilantro and drizzle a little extra Sriracha on top for added spice and flavor.
• Serve with a choice of rice on the side—opt for brown rice or sautéed cauliflower rice—whatever you prefer!
• Pair with a refreshing side salad or soup like a baked Brussels sprouts recipe, Asian broccoli salad, a healthy broccoli soup recipe or broccoli and butternut squash soup to give your plate a lighter contrast of flavor.
• Boost the protein content by topping your dish with a fried egg, or mix in scrambled eggs. You might even try my eggs with Greek yogurt, fried egg in the microwave, or even this simple baked eggs recipe for a richer, satisfying meal.

Recipe FAQs

More Healthy Asian Recipes

If you tried this Kung Pao Shrimp recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.