Shrimp, onions, peppers, dried chilies plated with chopsticks standing up

Shrimp Kung Pao

Spicy, Sweet, Crunchy and ready in just 20 minutes this Kung Pao Shrimp recipe is the perfect weeknight dinner.  Easy Meal Prep instructions included!
Course Dinner
Cuisine Chinese, Meal Prep
Keyword Kung Pao Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1 tablespoon oil
  • 1/2 green bell pepper diced
  • ¼ cup red bell pepper diced
  • 2 stalks celery sliced
  • 1 whole zucchini cut into thin half moons
  • 1/4 cup water chestnuts drained
  • 1 pound large raw shrimp peeled with the tails off
  • 2 cloved fresh garlic minced
  • 1/2 teaspoon fresh ginger minced
  • teaspoon sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/2 cup chicken broth
  • 2 Tbsp Sweet Chili sauce
  • ½ teaspoon Sriracha
  • 1 teaspoon rice wine vinegar
  • 1/4 tsp dried chili flakes
  • 1 Tbsp cornstarch
  • 4 whole dried chilies
  • 1/2 cup roasted peanuts
  • 2 whole green onions chopped


  • Heat oil in a large skillet.  Add onion, garlic, bell peppers, celery, water chestnuts, zucchini and saute 2-3 minutes until just tender crisp.
  • Add in shrimp and sauté until cooked through, 3-4 minutes.
  • Pour the sauce over the shrimp and vegetable mixture.  Reduce heat and simmer until sauce is thickened and coats the shrimp & vegetable. . 
  • Remove to a serving dish and top sprinkled with peanuts and chopped green onions.
  • Kung Pao Sauce: Whisk all of the ingredients together in a small bowl. Set aside.


Meal Prep Instructions: 
  1.  Place cleaned raw shrimp into a Ziplock bag
  2. Add ginger