This Kung Pao Shrimp Recipe combines succulent shrimp with a savory and slightly spicy sauce, cashews, and vegetables, to create a delicious seafood dish.
More Seafood Recipes To Try
Shrimp Scallop Spicy Rice
Cheesy Shrimp Fries
Tuna Pasta Alfredo
Creamy Shrimp Alfredo
In this Asian-inspired shrimp recipe, shrimp and vegetables are flash-fried until tender. Cashews add a crunchy texture and a sweet, nutty flavor that complement the spiciness of the sauce.
Table of Contents
Ingredients for kung pao shrimp
Shrimp: Choose peeled and deveined shrimp if possible, to make preparing this dish more convenient.
Cornstarch: The cornstarch isn’t crucial in this recipe, but I feel like it adds body to the sauce.
Vegetable oil: Any neutral flavored oil will work. Even coconut or peanut oil could be good substitutes. I don’t recommend olive oil or butter, because their distinct flavors may detract from the authenticity of this Asian shrimp dish.
Red bell pepper: For a hint of sweetness, and a pop of color.
Green bell pepper: I find that green peppers tend to pair well with seafood dishes, so I’ve added them to this recipe.
Cashew nuts: One of my favorite nuts. I love the combination of rich, creamy sweetness, with a crunchy texture. Such a delicious ingredient!
Green onions: Depending on where you live, you may call these scallions or spring onions. They liven up this seafood stir fry with a fresh onion flavor.
Fresh garlic: When it comes to Asian-style dishes, I always prefer to use freshly chopped garlic, or garlic paste in a pinch. I’ve never tried garlic powder in this recipe, but you could experiment if it’s all you have on hand.
Fresh ginger: As with the garlic, I love using freshly grated or chopped ginger. The taste of the juices from fresh ginger is phenomenal, especially in stir fry dishes.
Red pepper flakes: If you’re sensitive to spicy food, you can skip the red pepper flakes without changing the essence of this recipe.
Soy sauce: Use regular light soy sauce. Dark, sweet, or thick are also available in stores, but I haven’t experimented with them yet, so I can’t be sure how they’d perform in this recipe.
Oyster sauce: I love adding oyster sauce to stir fries, because I feel like it gives the dish an extra layer of umami flavor. By itself, the brand I used doesn’t taste or smell fishy at all, so you don’t have to be concerned.
Vinegar: Most of the time I use brown vinegar, but I have swapped it out for white on occasion. Both worked equally well in this sauce. If you have it, an authentic Asian-brand vinegar would be the most authentic.
Sugar: White or brown will do. The quantity of sugar you need will depend on how sour the vinegar in your sauce is.
Sesame oil: In my opinion, there really isn’t any oil quite like sesame oil, but you could try peanut oil to replace it.
How to make Shrimp Cashew Stir Fry
Step 1: Stir Fry The Shrimp
In a bowl, toss the shrimp with cornstarch until coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and stir-fry for 2-3 minutes or until cooked through.
Remove the shrimp from the pan and set aside.
Step 2: Flash Fry The Vegetables
In the same pan, add the bell peppers, cashew nuts, green onions, garlic, ginger, and red pepper flakes.
Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
Step 3: Prepare The Stir Fry Sauce
In a small bowl, whisk together the soy sauce, vinegar, sugar, and sesame oil.
Step 4: Combine and Serve
Pour the sauce over the vegetables and stir to coat.
Add the cooked shrimp back to the pan and toss to coat in the sauce.
Serve hot, over jasmine rice or noodles.
Cashew Shrimp Stir Fry Recipe Tips
Don’t overcook the shrimp. They really do only need a few minutes to turn from grey to pink, and sear.
If anything, uncook them slightly at first, since they’ll cook again when combined with the other ingredients.
In this recipe, you want to retain as much of the crunch of the raw vegetables as possible while cooking, so a flash fry is all they need.
How to store kung pao shrimp
If you have leftover Shrimp Kung Pao, let it cool down completely, and transfer it to an airtight container to store in the refrigerator for 2-3 days.
Reheating shrimp can sometimes cause it to become tough and rubbery. If you prefer to heat it, place the stir fried shrimp in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 30-second intervals until heated through, stirring occasionally.
Next time you’re in the mood for an Asian-inspired restaurant-style dish, give this Kung Pao Shrimp a try!
Kung Pao Shrimp Recipe
Ingredients
- 1 lb shrimp large, peeled and deveined
- ¼ cup cornstarch
- 2 Tbsp vegetable oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ cup roasted cashew nuts
- 4 green onions sliced
- 4 garlic cloves minced
- 1 Tbsp grated ginger
- ¼ tsp red pepper flakes
For the Stir Fry Sauce:
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Instructions
- In a bowl, toss the shrimp with cornstarch until coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes or until cooked through. Remove the shrimp from the pan and set aside.
- In the same pan, add the bell peppers, cashew nuts, green onions, garlic, ginger, and red pepper flakes. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
For the Stir Fry Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, sugar, and sesame oil. Pour the sauce over the vegetables and stir to coat.
- Add the cooked shrimp back to the pan and toss to coat in the sauce.
- Serve hot, over rice or noodles.
