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Kung Pao Shrimp Stir Fry

Image for Kung Pao Shrimp Stir Fry
plate

Yield

4

prep

Prep Time

15 minutes

cook

Cook Time

10 minutes

clock

Total Time

25 minutes

kikkoman products used:

Gluten-Free Kung Pao Sauce
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About this recipe

This quick and colorful shrimp stir fry recipe is a go-to when you need bold flavor in under 30 minutes. Crisp bell peppers, tender zucchini, and juicy shrimp are tossed in Kikkoman® Gluten-Free Kung Pao Sauce for a restaurant-style dinner at home. If you’ve ever wondered—what is Kung Pao shrimp? Here’s your answer: it’s fast, fiery, and packed with irresistible umami. 

Tips and Tricks

  • Want it spicier? Add a pinch of crushed red pepper flakes or a chopped Thai chili.
  • For a noodle version of this easy shrimp stir fry recipe, toss cooked lo mein or rice noodles right into the pan.
  • Don’t overcrowd your skillet—cook the shrimp in batches if needed to get a nice sear.
  • Leftovers reheat well and make a great lunch the next day! 

ingredients

1 pound large shrimp, peeled and deveined
1+1 tablespoons vegetable oil, divided
1 red bell pepper, cut into 1-inch pieces
1 small zucchini, halved and sliced
2 green onions, cut into 1-inch pieces
½ cup Kikkoman® Gluten-Free Kung Pao Sauce

directions

  1. Pat shrimp dry with paper towel. Set aside.
  2. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add bell pepper and zucchini. Stir-fry for 3–4 minutes until slightly tender. Add green onions and stir-fry for another minute. Remove vegetables from skillet and set aside.
  3. Add remaining tablespoon vegetable oil to the skillet. Add shrimp and stir-fry for 2–3 minutes or until shrimp are pink and opaque.
  4. Return the vegetables to the pan with the shrimp. Pour in kung pao sauce. Stir well to coat all ingredients and cook for another 1–2 minutes, until heated through.
  5. Serve hot over steamed white rice or noodles, if desired.

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