Sheet Pan Kung Pao Shrimp Recipe

Spicy, salty and slightly sweet, Sheet Pan Kung Pao Shrimp is your newest weeknight obsession! Red and orange bell peppers, cauliflower, snap peas and crushed peanuts are tossed in 5 ingredient sauce then topped with juicy shrimp!

It’s about to get hot in here.

If you’re reading this from Dallas, it has been a DREARY last few days! Cold, cloudy and drizzling since Sunday morning with no near end in sight. The bright side is this weather makes us all want to stay in and cook more!

Whether you’re looking for a meal with easy prep (check), a short list of ingredients (check, check) or something to warm your buns in this chilly weather (check, check, check!) you’ve landed in the right place.

What is kung pao shrimp?

Kung Pao is a spicy, typically stir-fried dish made with a savory, sweet and tangy sauce that packs a punch thanks to chili peppers. The dish originated in the Sichuan Provence of China and is highly beloved here thanks to the wonderful mixture of flavors in the sauce.

The dish is typically made with a protein like shrimp or chicken, veggies like bell peppers and snap peas, a rich, Hoisin-based sauce and crunchy peanuts!

This variation simplifies the process even more by utilizing my trusty sheet pan for easy, hands-free cooking AND simple clean up.

How to Make Sheet Pan Kung Pao Shrimp

Once you’ve gathered your ingredients, here’s how you’ll make this 20 minute dinner:

Preheat oven to 425 degrees and line a sheet pan with foil.
Whisk together sauce.
Pour 1/2 of sauce over veggies on a sheet pan.
Roast for 10 minutes.
Toss shrimp in cornstarch while veggies roast.
Put shrimp on top of roasted veggies, pour over more sauce and roast for another 10 minutes.
Top with fresh cilantro and crushed peanuts!

I hope you make this easy dish and it does the trick of heating you to the core!

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Sheet Pan Kung Pao Shrimp

Total Time: 25 minutes

Servings: 2-3 people

INGREDIENTS

1 lb. peeled and deveined shrimp, tails on or off
2 tbsp. cornstarch
1 red bell pepper, diced
1 orange bell pepper, diced
1 cup snap peas, any rough strings removed
2 cups cauliflower florets, about 1 small head chopped
1/2 cup crushed roasted peanuts

for sauce

4 tbsp. liquid aminos, coconut aminos or soy sauce
2 tbsp. Hoisin sauce
1 tsp. honey
1 clove garlic, minced
1 tsp. sriracha sauce
1/4 cup. water, to thin

DIRECTIONS

Preheat oven to 425 degrees. Line a sheet pan with foil and spray with cooking spray.
Chop veggies and lay onto foil.
Mix together all ingredients for the sauce with a whisk, adjusting for taste.
Pour 1/2 of the sauce over the veggies, tossing to coat. Place pan into oven and roast for 10 minutes.
Meanwhile, place rinsed and patted dry shrimp into a bowl. Sprinkle on 2 tbsp. cornstarch onto shrimp and toss to coat.
After veggies have cooked for 10 minutes, remove pan from oven. Place shrimp on top of veggies, then pour over the remaining sauce over top of the shrimp.
Place pan back into oven for another 10 minutes while you chop cilantro and crush your peanuts.
Top sheet pan with cilantro and peanuts! Optionally top with more sriracha. Serve warm alone or over rice!