Kung Pao Shrimp Tacos with Jalapeño Sauce Recipe
I’m a sucker for anything in taco form and these Kung Pao Shrimp Tacos with Jalapeño Sauce took my taco game to a whole new level! The Kung Pao Sauce is so savory and sweet and I love the kick of spice. The shrimp soaks up the flavors quickly and cooks even quicker meaning dinner is ready in no time!
I use medium-sized shrimp because they are the perfect size to fill the warm tortillas and not have to chop them. It’s simple to customize this Asain taco recipe to your spice level, too. You’re going to love this easy, healthy weeknight meal!
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What is Kung Pao?
Kung Pao is a traditional stir-fried Chinese dish often made with chicken. The flavors are typically spicy, savory, sweet, and tangy making a delicious, bold sauce that coats the protein. In this fusion recipe, we’re making kung pao shrimp and the spice comes from the dairy-free jalapeño sauce drizzled over the top. Add some crushed red pepper flakes to the Kung Pao sauce for more spice! It is so good and incredibly flavorful.
What You Need
Between the marinade, kung pao sauce, and the spicy jalapeño sauce, these tacos explode with bold flavors! Here are a few ingredients you’ll need to put them together:
Shrimp Marinade
- Medium Raw Shrimp
- Soy Sauce (or coconut aminos)
- Sesame Oil
Kung Pao Sauce
- Olive Oil
- Chicken Broth
- Soy Sauce
- Rice Vinegar
- Brown Sugar
- Sesame Oil
- Cornstarch
- Red Pepper Flakes (optional)
Jalapeño Sauce
- Raw Cashews
- Jalapeños
- Garlic, Salt, Water
- Lime Juice
Veggies & Serving
- Bell Peppers
- Green Onions
- Corn Tortillas
How to Make Kung Pao Shrimp Tacos
Healthy and quick, you’ll love how easy it is to throw these tasty dinner tacos together! It’s so easy to cook the kung pao shrimp in about 15 minutes, let simmer in the sauce, and then assemble the easy tacos. Here’s how to make Kung Pao Shrimp Tacos with a creamy jalapeño sauce in 5 simple steps:
- Marinate the shrimp.
- Blend the jalapeño sauce ingredients in a high-speed blender, adding water as needed to get the consistency you like.
- Add the shrimp to a hot pan and cook for a few minutes. Add the veggies and continue stir-frying over medium-high heat for about 5 minutes.
- Whisk together the kung pao sauce ingredients and pour over the shrimp and vegetables in the pan. Cook until the sauce thickens.
- Serve the shrimp and veggies on corn tortillas, and drizzle with the jalapeño sauce. Top with fresh cilantro and sliced green onions if you like and enjoy!
Customize This Recipe
Want to mix it up? Here are a few effortless swaps you can make to these tacos to make them how you like them!
- Proteins – Swap out the shrimp for a plant-based protein like seitan, firm tofu, or chickpeas and this becomes a completely vegan meal!
- Spice it Up – Adding sriracha, crushed red pepper flakes, or sliced fresh jalapeño will add heat.
- Bowl It – Make the shrimp, veggies, and sauces as directed, but instead of putting them in tortillas, add them to a bowl of your favorite grain or greens. Quinoa, whole wheat pasta, basmati rice, or crisp, chopped romaine lettuce would all be SO GOOD covered in these sauces and paired with the shrimp!
Storing Kung Pao Shrimp Tacos with Jalapeño Sauce
Allow the Kung Pao Shrimp to cool completely before storing it in an airtight container. Store the jalapeño sauce separately in an additional airtight container. Refrigerate this recipe for up to 2-3 days or freeze for up to 1 month.
More Spicy Recipes You’ll Love
- Spicy Cashew Chicken Noodle Bowls
- Spicy Sriracha Tuna Stuffed Avocado
- Hot Honey Salmon Bowls
- Spicy Vodka Ham Pasta
- Spicy Chicken Ramen
More Taco Recipes You’ll Love
- Crispy Air Fryer Fish Tacos
- Vegan Spicy Thai Tofu Tacos
- Baja Shrimp Tacos Recipe
- Jackfruit Pulled Pork Tacos
- Baked Mahi Mahi Tacos
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Kung Pao Shrimp Tacos with Jalapeño Sauce
Equipment
Ingredients
Shrimp Marinade
- 1 pound medium raw shrimp
- 1 Tablespoon soy sauce (or coconut aminos)
- 1 teaspoon sesame oil
Kung Pao Sauce
- 1 Tablespoon olive oil
- 1/4 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 1 Tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon crushed red pepper optional
Vegetables
- 10 mini bell peppers (sliced)
- 1/3 cup diced green onion
Creamy Jalapeño Sauce
- 1/2 cup raw cashews
- 1/2 large jalapeño (with seeds and membrane for more spice)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/3 cup water
- 1 Tablespoon lime juice
For Serving
- 8 medium corn tortillas
- 2 medium green onions (sliced for garnish)
Instructions
- Combine the shrimp, soy sauce, and sesame oil in a bowl. Marinate the shrimp for about 15 minutes.
- Meanwhile, blend the ingredients for the Creamy Jalapeño Sauce in a blender until smooth. Start with 1/3 cup of water and add more as needed to reach desired consistency. Set aside.
- Heat the olive oil in a skillet over medium heat.
- Add in the shrimp and pan fry for just 1-2 minutes.
- Add in the peppers and green onion and continue to cook for 5 minutes.
- Meanwhile, whisk together all the ingredients for the kung pao sauce and add it to the pan. Simmer until the sauce has thickened.
- Serve the shrimp with corn tortillas, more green onion and drizzled with the jalapeno sauce. Enjoy!
Mackenzie says:
These are delicious, I’m addicted! I’ve had them three times this week, I seriously cannot get enough! They’re the perfect mix of sweet and spicy and all the flavours of every ingredient go together so well
Oscar says:
These were amazing. I’m not a huge fan of shrimp but this was so good, I want to make it again soon.
Chef Dennis says:
This is really delicious! Everyone should try.
Katie says:
Shrimp tacos are my fav! Can’t wait to try these!
Tracey says:
OMG this was so freaking good. My kiddos gobbled up their tacos.
Jamie says:
Your taco recipes all look amazing! Love this flavor combo!
Raquel says:
These look delicious! Cannot wait to make!
Angela Cardamone @marathonsandmotivation.com says:
I love the mash up of flavors in this recipe. My entire family loved them, will definitely make again!!!
Natalie says:
Quick, easy, and super delicious. Super healthy too. I love this recipe! Can’t wait to make this for my family. Thanks!
Julie @ Running in a Skirt says:
What a great variation on shrimp tacos! I love the kung pao flavor and how simple this came together. Perfect for the family.
Deborah Brooks says:
my husband loves kung pao shrimp! He is going to love these tacos so much. Making this weekend
Alexandra Peterson says:
These were very, very good! And such a great, quick weeknight dinner. Thanks!
Joey says:
The look like there in some kind of batter? Or maybe it is just the photo. Curious because these look amazing.
Christine McMichael replied:
Thanks, Joey! They do kind of look like there’s a batter on them, but there actually isn’t. The different sauces and seasoning actually just make them look that way! Enjoy the recipe!
Karen @ Seasonal Cravings says:
I’m loving the Asian-Mexican fusion here. What a great idea! And jalapeno sauce? Sounds delicious!
Christine McMichael replied:
Thanks, Karen! They were so good! 🙂