Actifry Kung Pao Shrimp Stir Fry

Actifry Kung Pao Shrimp Stir Fry
Wow, is this title a mouthful or what? But, lucky for you, it’s also a mouthful of deliciousness. I was really feeling like having some Asian cuisine but I didn’t have the time to stand over the stove making a stir fry.
I lead a busy life, don’t you know? People to see, places to be. Well, not really, but I did have to fold some laundry. That’s why the Actifry is so awesome; it does all the work for you! That being said, if you don’t have an Actifry this recipe can be easily adapted to make in a wok or a skillet.



  • Shrimp
  • 1 cup basmati or jasmine rice
  • Vegetables of your choice
  • 2 teaspoon sesame oil
  • 1/2 tablespoon lemon juice
  • 1 tablespoon vegetable broth
  • 2 tablespoon soy sauce
  • 1 tablespoon cornstarch disolved in 1 tablespoon water
  • 2 tablespoons hot chill paste
  • 2 teaspoons garlic
  • 2 teaspoon ginger
  • 1 tablespoon honey


  1. Add everything except your shrimp and rice into the Actifry. Turn on and set the timer for 25 minutes.
  2. While this is cooking away, cook your rice according to the package instructions.
  3. Take the tails off your shrimp! There is nothing worse than sitting down to eat a delicious meal and then seeing that all the shrimp in your stir fry or pasta have tails on them.
  4. If you’re cooking with raw shrimp, add them to the Actifry with 7 minutes left. If you’re using cooked shrimp, add them with 2 minutes on the clock.
  5. Spoon your delicious Kung Pao mixture onto your rice and voilà!
  6. Eat.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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