Kung Pao Shrimp Recipe (2024)

I'm not much of a cook, but trying to eat healthier, yet delicious food. This is a keeper! I added some corn, but next time I think I'll make some brown rice.

Not my favorite CL Kung Pao recipe. DH was really the only one who ate it actually. I think it needed a little sweetness. I have other CL Kung Pao recipes that are far superior to this one. Won't make again.

One of the most distinguishing characteristics about Kung Pao sauce is heat - preferably whole dried pepper pods, but jarred chili-garlic sauce or crushed dried cayenne can also be used. I don't like it to be at all sweet, but it needs about 1/2 tsp sugar to enhance the taste the vinegar adds. Most of all, this recipe needs at least 3 tablespoons soy sauce. The classic dish doesn't have a lot of vegetables - often only onion and green bell pepper - but I like it with mushrooms and celery so I add them. If this version is adjusted as suggested it can also be used to make Kung Pao Chicken - but please use boneless thigh meat and not the drier, less tasty, breast meat.

I skip the green onions but otherwise follow the recipe. Serve with edamame and brown rice. I really like this meal - very easy and quick and has great flavor.

The flavors in this recipe are truly amazing. But the cooking order is off: if you throw the peanuts into the hot oil over high heat they immediately burn. Because I used broccoli instead of celery, I first cooked that in chicken stock until tender and the stock almost evaporated. After that I followed the recipe as written. Served over rice, this makes for a light, healthy and tasty dinner.

As the others that reviewed, the hubby enjoyed this. I also doubled the sauce - meaning - garlic and ginger, then the broth, rice vinegar, soy sauce and ginger. We also skipped the veggies - mainly cause i didn't have them! Also added a tablespoon of shiracha, i'd probably do 1-2 tablespoons of garlic chili sauce. I am not sure i love this, but hubby voted it a once a month item

I can honestly say I prefer this recipe over take-out. I also added some stir-fried veggies (mushrooms and carrots tasty in it too). Prefer to serve it with the rice noodles.

This recipe (with a few mods) has quickly become a regular in our house. I added orange zest to the ginger and garlic step and upped the ginger. The orange completely transforms the dish and is DELICIOUS. I also doubled the marinade for the shrimp and made it with 1.25 lbs of shrimp to have enough for leftovers for 2 ppl.So so good.

The ingredients were good, but there wasn't enough sauce. I served it over rice, and my husband's first remark was, "not enough sauce." Then he said it was good but needed more sauce, so there you have it!

This was a very good. I served it with sticky rice. The next day my friend was making breakfast and served the leftovers with GRITS. So good.

This recipe was plenty hot for us. My husband only orders Kung Pao when we go out for Chinese and he said this was perfect. Only changes I made was added mushrooms and some stir fry veggies, served with wild rice. He informed me to not loose this recipe as I will be making it quite often. I would definitely serve to company!

Tasty & flavorful-did add the srichaca sauce (but not too much) as suggested by another reviewer-Had the shrimp on a nice bed of jasmine rice-yum-Would make this again

Ihis was very bland and not at all hot. I doubled the red pepper and still could barely taste it. Too much trouble for just being "okay"

Nice weekday meal with rice. I skipped the peanuts & onion curls.

Far more bland than restaurant fare. Not something I would make often.

Quick & easy. Made to recipe, but added 1c snow peas. Served with white rice. Very nice flavors & colors.

Very good. Recipe plus rice makes enough for 2 adults. I overly chopped the peanuts which should be left in chunks. Easy, attractive and tastes wonderful.

I am an avid Kung Pao fan. It's the only thing I get when ordering Chinese food. That said, I have been attempting to recreate the flavors at home for a while without much success. This recipe is a great starting point. With the following additions it comes pretty close to the real thing...I added additional veggies: chopped zucchini and carrots and whole button mushrooms because these are key ingredients to a classic KP. I also added a bit of sriracha hot sauce because KP is supposed to be spicey. And I added a handful of peanuts at the end as well. With these changes I was really happy with the end result.

Beautiful presentation, easy and DELICIOUS! The only reason I didn't give it 5 stars is because it was a "tad" bland, but after adding a little more soy sauce at the table it was spot on. Great mix of textures, colors and flavors. We will make this one again and again!

This is a pretty quick meal, but I agree with other reviewers that it needs some beefing up with veggies. The sauce is very good and is easy to make. I served it with rice noodles. It is similar to other peanut Asian flair recipes, nothing noteworthy about it.

Funny to say, but this tastes better than the picture looks. Made it just as the recipe said and served over rice. Filling and warm on a cold winter's evening.

Great sauce, but next time I would make more of it. It seemed like it needed more vegetables so I added broccoli.