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Kung Pao Shrimp follows a similar preparation method to Kung Pao Chicken. The shrimp are stir-fried with peanuts, vegetables (such as bell peppers and onions), and a spicy, tangy sauce made from soy sauce, vinegar, sugar, and Sichuan peppercorns. The primary difference is the protein used: shrimp in Kung Pao Shrimp versus chicken in Kung Pao Chicken. Both dishes feature a balance of heat, sweetness, and a characteristic nutty crunch from the peanuts.