Delicioùs shrimp stir fry dish tossed in a homemade Kùng Pao saùce, combined with yùmmy veggies. Sooo mùch yùmmier AND healthier than Chinese takeoùt!

Kùng Pao Shrimp


  • 3/4 lbs shrimp
  • 1/2 cùp zùcchini cùbed
  • 1/3 cùp red bell peppers sliced
  • 1/3 cùp canned water chestnùts
  • 1/3 cùp peanùts
  • 10-14 dried red chiles
  • 1/4 cùp green onions chopped
  • 8-12 slices ginger or ùse 1/4 tsp ginger powder
  • 1 1/2 tbsp minced garlic
  • 1 1/2 tbsp vegetable oil or more if needed

Kùng Pao Saùce
  • 2 tbsp soy saùce/ light soy saùce
  • 2 tsp dark soy saùce
  • 3 tbsp sùgar
  • 4 tsp rice vinegar
  • 2 tbsp water
  • 2 tsp corn starch
  • 1/2 tsp sesame oil


  1. Pat dry defrosted shrimp. Cùbe zùcchinis, mince garlic, cùt ùp red bell peppers. Slice green onions and ginger. Drain water from canned water chesnùts.
  2. Create stir fry saùce by combining all the stir fry saùce ingredients. Mix well and set aside.
  3. Remove seeds from dried red chiles.
  4. Place all the ingredients needed for the stir fry next to wok/skillet as the stir fry process will go fast! When ready, add vegetable oil to wok/skillet and heat ùp wok/skillet ùnder high heat.
  5. Once wok/skillet is heated ùp, add shrimp and cook for a minùte or so. Shrimp shoùld not be completely cooked before proceeding to the next step.
  6. Add dried red chiles, minced garlic, sliced ginger and stir fry saùce. Cook very briefly, for 30-60 seconds.
  7. Add zùcchini and red bell peppers, and cook for another minùte or so to soften veggies. Avoid overcooking.
  8. Add water chestnùts, peanùts and green onions. Cook for ~30 seconds or so.
  9. Remove promptly. Serve with white or brown rice. Enjoy! 🙂


Stir frying process goes very qùickly! Avoid overcooking shrimp or veggies.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!