This sweet and spicy kung pao shrimp recipe is a quick and easy meal you can whip up any day of the week. Made with ingredients like chili garlic sauce and cashews, you’ll love the bold flavors and varied texture in this recipe.
Kung pao sauce, a mostly spicy yet slightly sweet sauce, is most famously used on chicken in Chinese take-out restaurants. The truth is, however, that this Chinese sauce can be used on almost anything, including vegetarian options like cubed eggplant or tofu.
In this shrimp recipe, the kung pao sauce is whisked up in a bowl and combined with fresh shrimp, bell peppers, cashews, and some other ingredients in a large wok.
The resulting kung pao shrimp is hot from the use of chili garlic sauce and dried chili peppers, and is a nice contrast to the sweet bell peppers in the recipe.
Traditionally, a kung pao shrimp recipe like this is served with steamed, sticky rice, but you could also serve this with a side of veggies or noodles for an equally delicious alternative. If you wanted to make this recipe ahead of time, it’s best to prepare all your ingredients and the stir-fry sauce ahead of time, but wait to actually cook the shrimp and ingredients until you’re ready to serve it.