Easy Kung Pao Shrimp with Cashews: A 30-Minute Weeknight Wonder

When I’m craving something with a spicy kick and bold flavors but don’t have hours to spend in the kitchen, this Easy Kung Pao Shrimp with Cashews recipe is my go-to dinner solution. This homemade version of the Chinese restaurant favorite comes together in just 30 minutes but delivers all the complex sweet, spicy, and savory notes that make Kung Pao dishes so irresistible.

What I love most about this recipe is how it transforms simple ingredients into something spectacular. The tender shrimp, crunchy cashews, and colorful vegetables are all tossed in a sauce that perfectly balances heat, sweetness, and umami. And the best part? You probably have most of the ingredients in your pantry already!

The Origins of Kung Pao

Before diving into the recipe, I think it’s worth appreciating the rich history behind this famous dish. Kung Pao (also spelled Gong Bao or Kung Po) originated in the Sichuan province of China and was named after a late Qing Dynasty official. The traditional version features chicken, peanuts, vegetables, and Sichuan peppercorns that create the distinctive numbing sensation this regional cuisine is known for.

My version swaps the chicken for shrimp and peanuts for cashews, maintaining the spirit of the original while offering a slightly different flavor profile. I’ve also adjusted the heat level to be customizable based on your preference, making this recipe approachable for anyone, regardless of your spice tolerance.

Key Ingredients for Perfect Kung Pao Shrimp

The beauty of this dish lies in the balance of its components:

Shrimp : The star protein cooks quickly and absorbs the flavorful sauce beautifully. I recommend using medium to large shrimp (21-25 count per pound) for the best texture.

Cashews : These add a buttery crunch that complements the tender shrimp. While traditional Kung Pao uses peanuts, cashews offer a slightly sweeter, more delicate flavor.

Vegetables : Bell peppers and water chestnuts provide color, nutrients, and textural contrast.

Dried Chilies : These infuse the oil with spice and add visual appeal. Adjust the quantity based on your heat preference.

Sichuan Peppercorns (optional) : For authenticity, these create the characteristic “ma la” (numbing and spicy) sensation in traditional Kung Pao dishes.

Sauce Ingredients : The perfect balance of soy sauce, rice vinegar, hoisin, and a touch of sweetness creates that addictive Kung Pao flavor.

Equipment You’ll Need

Nothing fancy required here! This recipe needs just basic kitchen tools:

• A large wok or non-stick skillet
• A small bowl for mixing the sauce
• A cutting board and knife
• Measuring spoons and cups

The Recipe: Easy Kung Pao Shrimp with Cashews

Ingredients

For the Sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Stir-Fry:

• 1½ pounds medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 1 cup unsalted cashews
• 4-8 dried red chilies, depending on heat preference
• 1 teaspoon Sichuan peppercorns (optional)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• ½ cup sliced water chestnuts, drained
• 4 green onions, cut into 1-inch pieces
• Cooked rice, for serving

Instructions

1. Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, cornstarch, and water until smooth. Set aside.
2. Prepare the shrimp: Pat the shrimp dry with paper towels. This helps them sear properly rather than steam in the pan.
3. Toast the cashews: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add cashews and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Remove to a plate and set aside.
4. Infuse the oil: In the same wok, add the remaining 1 tablespoon of oil along with dried chilies and Sichuan peppercorns (if using). Cook over medium heat for 30 seconds until fragrant, being careful not to burn them.
5. Cook the aromatics: Add garlic and ginger to the infused oil and stir-fry for 30 seconds until aromatic but not browned.
6. Cook the shrimp: Increase heat to high and add the shrimp to the wok. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and just cooked through. Remove shrimp and set aside.
7. Cook the vegetables: In the same wok, add bell peppers and stir-fry for 2 minutes until they begin to soften but remain crisp. Add water chestnuts and green onions, continuing to stir-fry for another minute.
8. Combine everything: Return shrimp to the wok. Give the sauce a quick stir (as the cornstarch may have settled) and pour it into the wok. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
9. Finish the dish: Add the toasted cashews and toss everything together to coat evenly in the sauce. Remove from heat.
10. Serve: Transfer to a serving dish and serve immediately with hot steamed rice.

Nutritional Information

This nutritional breakdown is per serving (recipe serves 4) without rice:

Make It Your Own: Variations and Substitutions

One of the things I appreciate most about stir-fry dishes is their flexibility. Here are some ways you can adapt this recipe based on your preferences or what you have on hand:

Protein Options

While shrimp cooks quickly and works beautifully in this dish, you can substitute:

• Chicken breast or thigh, cut into bite-sized pieces (cook for 4-5 minutes until no longer pink)
• Firm tofu, cubed and pan-fried until golden (perfect for a vegetarian version)
• Beef sirloin, thinly sliced (cook for 2-3 minutes for medium doneness)

Vegetable Alternatives

Feel free to use what’s in season or what you have in your refrigerator:

• Snow peas or sugar snap peas add a sweet crunch
• Sliced carrots bring color and sweetness
• Mushrooms contribute earthy umami flavor
• Broccoli florets provide nutrition and texture
• Bamboo shoots offer authentic Asian flavor

Nut Variations

While I’ve used cashews in this recipe, you could use:

• Peanuts for a more traditional Kung Pao flavor
• Almonds for a different crunch
• Pine nuts for subtle, buttery flavor
• A mix of your favorite nuts for complexity

Make It Mild or Wild

The heat level is entirely customizable:

• For mild: Use just 2-3 dried chilies and remove them before serving
• For medium: Use 4-6 chilies and leave them in
• For spicy: Use 8-10 chilies and add a teaspoon of chili oil or chili garlic sauce to the sauce mixture
• For authentic numbing spice: Don’t skip the Sichuan peppercorns

Tips for Kung Pao Success

After making this dish countless times, I’ve learned a few tricks that make the difference between a good Kung Pao Shrimp and a great one:

Shrimp Tips

• Choose larger shrimp (21-25 count) if possible, as they’re less likely to overcook.
• Thoroughly pat shrimp dry before cooking – this ensures proper searing rather than steaming.
• Remove the shrimp after initial cooking and add back later – this prevents overcooking and rubbery texture.
• For convenience, buy already peeled and deveined shrimp.

Stir-Fry Strategy

• Prep all ingredients before heating your wok – stir-frying moves quickly!
• Arrange ingredients in order of use for smooth cooking.
• Don’t overcrowd the pan – cook in batches if necessary for proper searing.
• Keep ingredients moving constantly in the wok to prevent burning.

Sauce Secrets

• Mix the cornstarch with cold water first before adding other sauce ingredients to prevent clumping.
• Give the sauce a quick stir right before adding to the wok as cornstarch settles quickly.
• Allow the sauce to fully thicken before removing from heat – it should coat the back of a spoon.

Equipment Essentials

• A wok provides ideal heat distribution, but a large non-stick skillet works well too.
• Use high heat-resistant utensils like wooden spoons or heat-safe silicone tools.

Make-Ahead and Storage Information

While this dish is best enjoyed fresh, there are ways to prep ahead and store leftovers:

Prep-Ahead Options

• Sauce can be mixed (except cornstarch and water) up to 3 days ahead and refrigerated.
• Vegetables can be chopped the day before and stored in airtight containers in the refrigerator.
• Shrimp can be peeled and deveined a day ahead, but for best results, cook just before serving.

Storing Leftovers

• Refrigerate in an airtight container for up to 2 days.
• The cashews may soften slightly in storage.
• Reheat gently in a skillet over medium-low heat or microwave at 50% power in short intervals to prevent overcooking the shrimp.
• Add a splash of water when reheating if the sauce has thickened too much.

Serving Suggestions

This vibrant dish deserves complementary sides to round out the meal:

• Steamed jasmine or basmati rice is the classic pairing
• Brown rice adds nutty flavor and extra nutrition
• Cauliflower rice offers a lower-carb alternative
• Simple cucumber salad with rice vinegar provides cool contrast
• Steamed bok choy or Chinese broccoli makes an excellent vegetable side
• Hot and sour soup as a starter creates a complete Chinese-inspired meal

Frequently Asked Questions

After sharing this recipe with friends and family, here are the questions I get asked most often:

Can I make this dish less spicy but still flavorful? Yes! The dried chilies are primarily for heat. You can reduce the quantity or remove them after infusing the oil. The dish will still have plenty of flavor from the garlic, ginger, and sauce components.

Is there a substitute for hoisin sauce? If you don’t have hoisin, you can mix 1 tablespoon of regular soy sauce with 1 teaspoon each of peanut butter and honey, plus a dash of garlic powder and five-spice powder if you have it.

Can I use frozen shrimp? Absolutely! Thaw them completely and pat dry before cooking. Frozen shrimp are often pre-deveined, which saves prep time.

What if I can’t find Sichuan peppercorns? While they add authentic flavor, they’re optional. The dish will still be delicious without them. If you want that numbing quality, you can order them online or check Asian grocery stores.

Can I make this dish ahead for a party? I recommend cooking it just before serving for the best texture. However, you can prep all components ahead of time and quickly stir-fry everything when guests arrive.

Is this dish gluten-free? Not as written, but it’s easy to adapt by using tamari instead of soy sauce and checking that your hoisin sauce is gluten-free (or making your own).

How can I tell when the shrimp are perfectly cooked? Perfectly cooked shrimp turn from translucent gray to opaque pink and form a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked.

Can I add more vegetables to make it healthier? Absolutely! This recipe is very flexible. Just be mindful that adding more vegetables may require adjusting the sauce quantity to ensure everything is well-coated.

A Final Note

What I adore about this Easy Kung Pao Shrimp with Cashews recipe is that it brings restaurant-quality Chinese food into your home kitchen with minimal fuss. It’s become my reliable solution for those evenings when I want something impressive without the takeout bill or the wait time.

The combination of tender shrimp, crunchy vegetables, and toasty cashews in that perfectly balanced sauce creates a meal that satisfies on every level. And because it comes together so quickly, it’s perfectly suited for busy weeknights when you want something special but don’t have hours to spend cooking.

I hope this recipe finds its way into your regular rotation as it has mine. There’s something magical about creating these bold flavors at home, adjusting them to suit your taste, and watching family or dinner guests light up when they take that first bite.

Happy cooking, and enjoy your homemade Kung Pao Shrimp adventure!