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How to Make Kung Pao Shrimp

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In this video, you’ll learn how to make a simple, spicy kung pao shrimp appetizer on the grill. This easy kung pao recipe starts with a sauce of soy sauce, rice wine vinegar, sesame oil, minced ginger and garlic, cayenne pepper, and chili flakes. Unpeeled jumbo shrimp need just a quick soak in the spicy kung pao sauce and a simple toss on the barbeque. These kung pao shrimp will be ready in mere minutes. Watch the video, then get a 5-star recipe for Hunan Kung Pao Shrimp.

Comments

snowdog523

snowdog523

When prepping and cooking this, please peel and de-poop the shrimp. I have cooked this before with a little bit of lime juice. I find it easier to skewer the shrimp when grilling if the shrimp are large enough.

putzer

putzer

Why weren't they peeled? and what kind of soy sauce was that? Paste?

Needie

Needie

I am an Islander, have been out on the shrimp boats, worked the resturants and the bait shop. Yeah. The shells were on and the poop was in. YUCK! I don't understand why people use the trem devain. It's depooped. (Dapooped). What they called soy sauce was probably a soy paste.

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