Kung Pao Shrimp Stir Fry
Serves
4
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
About
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
- Pat shrimp dry with paper towel. Set aside.
- 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.
- Add remaining tablespoon vegetable oil to the skillet. Add shrimp and stir-fry for 2–3 minutes or until shrimp are pink and opaque.
- 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.
- Serve hot over steamed white rice or noodles, if desired.
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