Kung Pao Shrimp with Coconut Rice

Still haven’t found your favorite Chinese take out menu? Well, this is the recipe to try and I promise it is better than take out! It is beyond delicious and will make your guests shocked that you made it yourself.

This is the number 1 recipe my friends and family ask me for. The Kung Pao Shrimp with Coconut Rice is the perfect combination of spice, sweet, and savory. I pair this with a very dry Riesling for Wine Club and it is always a favorite. This Asian inspired dish has a lot of ingredients but I promise you will not regret it.

Kung Pao Shrimp with Coconut Rice

Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 4


  • 1/3 cup sweet red chili sauce
  • 3 tbsp grape seed oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp oyster sauce
  • 2 tbsp coconut aminos substitute: soy sauce if needed
  • 1 tbsp rice vinegar
  • 1 tbsp sambal oelek substitute: sriracha if needed
  • 1 tbsp sriracha
  • 2 cloves garlic minced
  • 4 tbsp crushed peanuts
  • 2 tbsp sliced green onion

Coconut Rice

  • 1 1/2 cups coconut milk full fat
  • 1 cup jasmine rice
  • 2 tbsp butter
  • 1/4 cup sugar
  • 1 pinch salt
  • 4 tbsp shredded coconut


  • 2 lbs shrimp peeled & deveined
  • 1 lemon
  • salt & fresh ground pepper
  • 1 tbsp grape seed oil


  • Prepare the rice. Add the coconut milk, 1/2 cup water, and rice to a medium sized pot. Bring to a boil then cover and simmer for 15 minutes. (or according to rice package)
  • While the rice is cooking, prepare the kung pao sauce. In a medium bowl, whisk together the sweet red chili sauce, grape seed oil, toasted sesame oil, oyster sauce, coconut aminos, rice vinegar, sambal oelek, sriracha, and garlic. Set aside.
  • Dry the shrimp on a paper towel. Season with salt and fresh ground pepper. Heat 1 tbsp grape seed oil on high heat in a cast iron.
  • When the oil starts to simmer, add half the shrimp (making sure not to crowd the pan). Cook for 2 minutes then turn. Squeeze 1/2 the lemon all over the shrimp and cook for an additional 2 minutes. Remove from pan and cook the rest of the shrimp. Cover shrimp with foil and set aside.
  • Turn heat off in cast iron and let cool for 2 minutes. Add the kung pao sauce to the cast iron and allow it to sizzle while stirring for at least a minute. Return shrimp to the pan and stir to coat. Garnish with crushed peanuts and sliced green onion.
  • Finish the rice. Add the butter, sugar, and salt and fluff with a fork. Garnish rice with shredded coconut.


The trick to good shrimp is cooking it on very high heat.  Make sure the shrimp sizzles when you add it to the pan (if not – turn the heat up). Do not touch the shrimp until the 2 minutes are up and it is time to turn over. 

Bon Appétit!