Kung Pao Shrimp {Recipe Redux}

Kung Pao Shrimp {Recipe Redux}

Who doesn’t love a vacation-inspired dish!  Kung Pao Shrimp is native to South West China and is most popular using chicken, peanuts and veggies.  Cooking is a way to travel to different places while remaining in the comfort of your own home. Hope you enjoy cooking up some different cuisines as well!


Serves: 4

Prep time: 25 minutes

Cook time: 20 minutes



¼ cup real brewed soy sauce, low sodium

1 tsp corn starch

¼ cup water

¼ tsp canola oil

½ tsp balsamic vinegar

½ tsp brown sugar

fresh ground pepper


3 tbsp canola oil with ¼ tsp red pepper flakes

3 cloves garlic, minced

¼ onion, chopped into large pieces

2 coloured peppers, chopped into large pieces

5 mushrooms, chopped

1 lb large shrimp, peeled and deveined, tails removed

¼ cup roasted, unsalted peanuts

1 package vermicelli noodles



  1. Whisk together soy sauce, corn starch, water, oil, balsamic vinegar, sugar and pepper in a small bowl. Set aside.
  2. Pour oil in a large frying pan or wok over medium-high heat. Add sprinkle of red pepper flakes (add more or less based on preference or heat tolerance).
  3. Add garlic, onion and sauté on medium heat until fragrant. Add coloured peppers and sauté for a couple minutes until softened. Add mushrooms to mix and cook until softened.
  4. Add raw shrimp and cook shrimp until they just turning pink, about 2 minutes.
  5. Add sauce to the shrimp and veggie mix.
  6. Cook vermicelli noodles according to package instructions for 5 minutes in boiling water or room temperature water. Drain noodles and set aside.
  7. Plate your noodles and top with Kung Pao Shrimp mixture. Garnish with roasted peanuts and green onions cilantro or parsley.