Photo of Kung pao shrimp by WW

Kung pao shrimp

Total Time
21 min
15 min
6 min
This easy weeknight recipe offers a lighter take on a Chinese classic with a blend of bold flavors, fresh vegetables, lean shrimp, and a mix of textures. Kung Pao Shrimp is traditionally spicy, but if you prefer a milder dish, you can reduce the amount of red pepper flakes to 1/8 teaspoon or even omit them entirely for a mild alternative. Substitute chicken or pork tenderloin for the shrimp, but just be sure to cut the meat into small, evenly sized pieces so that it cooks quickly and evenly in the wok. Sprinkle each serving with chopped peanuts for a wonderful crunch that works well with the flavors of this dish.


Reduced sodium chicken broth

3 Tbsp

Balsamic vinegar

2 Tbsp

Less sodium soy sauce

1 Tbsp


1 tsp


1 tsp

Toasted sesame oil

1 tsp

Peanut oil

2 Tbsp, or vegetable oil

Jarred minced garlic

1 Tbsp

Fresh ginger

1 Tbsp, minced

Crushed red pepper flakes

¼ tsp

Uncooked shrimp

1¼ pound(s), (large) peeled, deveined and patted dry

Sugar snap peas

3 cup(s), whole, strings removed

Table salt

½ tsp

Bell pepper

1 item(s), medium, red, diced


2 medium, chopped


  1. Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in cup; set aside.
  2. Heat wok or large skillet over high heat until drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, 1 minute, letting shrimp begin to sear. Stir-fry 30 seconds, until shrimp are lightly browned but not cooked through.
  3. Add snap peas and salt. Stir-fry 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry 1–2 minutes or until shrimp are just cooked and vegetables are crisp-tender.
  4. Serving size: 1⅓ cups