We have made this a couple of times and are closing in on the correct rendition. We use Jet Tila’s recipe https://www.foodnetwork.com/recipes/kung-pao-shrimp-7112947

There is a video on the recipe page to watch if you need further explanation. My one warning would be to not toast the cashews and chiles very long. They are in the dish the whole way through the cooking and can get burnt.