Kung Pao shrimp
Common food
Photo: Wikipedia
Kung Pao shrimp is a vibrant Sichuan stir-fry where tender shrimp are tossed in a bold, savory-sweet sauce with roasted peanuts, dried chilies, and Sichuan peppercorns. The dish delivers a signature 'málà' (numbing-spicy) kick, balancing heat with a subtle sweetness and a satisfying crunch from the nuts. Nutritionally, it's a protein-packed option, with 13.94g of protein per 100g, making it a lean yet flavorful choice.
Calorie split: 32% protein · 12% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People adore Kung Pao shrimp for its addictive balance of spicy, savory, and sweet flavors, with the numbing sensation of Sichuan peppercorns adding a unique thrill. It's a beloved staple in Chinese cuisine and Westernized Chinese restaurants, prized for its versatility and crowd-pleasing appeal.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium due to soy sauce and other seasonings, which may concern those watching salt intake. It often contains peanuts, a common allergen, and the spicy components can irritate sensitive stomachs. To mitigate, opt for low-sodium soy sauce, request peanuts on the side, or pair with cooling sides like cucumber salad to balance the heat.
Key benefits
- High in protein for muscle maintenance and satiety.
- Moderate in calories for a flavorful main dish.
- Contains healthy fats from peanuts and shrimp.
- Rich in micronutrients like selenium and vitamin B12 from shrimp.
- Provides fiber from peanuts and vegetables.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'Kung Pao' is said to honor Ding Baozhen, a Qing dynasty official whose title was 'Gong Bao' (Palace Guardian), and the dish was originally created to reflect his love for spicy flavors.
Full nutrition (USDA data · scales with serving)
| Water | 67.9 g |
| Energy | 173 kcal |
| Protein | 13.9 g |
| Total lipid (fat) | 10.7 g |
| Carbohydrate, by difference | 5.3 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.4 g |
| Calcium, Ca | 59.0 mg |
| Iron, Fe | 0.45 mg |
| Magnesium, Mg | 37.0 mg |
| Phosphorus, P | 193 mg |
| Potassium, K | 184 mg |
| Sodium, Na | 210 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.18 mg |
| Selenium, Se | 26.1 ug |
| Vitamin C, total ascorbic acid | 11.7 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.05 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 24.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 24.0 ug |
| Choline, total | 75.4 mg |
| Vitamin B-12 | 0.72 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 58.0 ug |
| Retinol | 43.0 ug |
| Carotene, beta | 159 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 41.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 49.0 ug |
| Vitamin E (alpha-tocopherol) | 2.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 13.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.37 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 3.4 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.07 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.07 g |
| Cholesterol | 107 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, kung pao chicken — USDA does not publish this profile for Kung Pao shrimp.
| Tryptophan | 0.12 g |
| Threonine | 0.41 g |
| Isoleucine | 0.43 g |
| Leucine | 0.78 g |
| Lysine | 0.45 g |
| Methionine | 0.24 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.35 g |
| Valine | 0.47 g |
| Arginine | 0.64 g |
| Histidine | 0.27 g |
| Alanine | 0.57 g |
| Aspartic acid | 0.97 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.40 g |
| Proline | 0.34 g |
| Serine | 0.40 g |
FAQ
Is Kung Pao shrimp spicy?
Yes, it's traditionally spicy with dried chilies and Sichuan peppercorns, but the heat level can be adjusted.
Can I make Kung Pao shrimp without peanuts?
Absolutely, you can substitute with cashews or omit nuts entirely for a nut-free version.
What's the difference between Kung Pao and Szechuan shrimp?
Kung Pao specifically includes peanuts and a sweet-savory sauce, while Szechuan shrimp may focus more on chili oil and garlic.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.73 kcal/g · 32% calories from protein · 1.0 g fiber · 1.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.