Perfectly spicy, sweet, and savory, this Kung Pao Shrimp recipe is perfect for an easy weeknight dinner! Ready in just 15 minutes and made with bell peppers, maple syrup, shrimp, peanuts, and green onions.
In a mixing bowl, combine soy sauce or coconut amino, sesame oil, maple syrup, Sriracha and red pepper flakes, cornstarch, and water. Whisk to combine well and set aside.
Peel and devein the shrimps; season with some salt and pepper.
Next, cut the pepper into thick chunks and mince the garlic.
Heat oil in a non-stick pan over medium-high heat.
Add garlic and sauté until fragrant.
Immediately add in the bell peppers and cook until golden and slightly softened.
Add shrimps and cook stirring occasionally until pink and opaque, for about 2 minutes.
Next, stir in the prepared sauce with the peanuts and cook for 2-3 minutes more, until sauce is thickened and bubbling hot.
Transfer the Kung Pao shrimp into a serving bowl next to some cooked rice.
Garnish with sliced green onions and serve warm.
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Notes
Store the leftovers in an airtight container in the refrigerator for three to four days.
To make this keto, substitute the maple syrup with Lakanto Sweetener and soy sauce for coconut aminos, omit one of the bell peppers, and replace the cornstarch with arrowroot or tapioca starch.
You can swap the shrimp with chicken or beef.
Don't like peanuts, skip it.
Can't handle the heat and would prefer this to be less spicy, skip the sriracha.