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Kung Pao Shrimp

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.
Course Main Course
Cuisine Asian, Chinese
Diet Low Calorie
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 241kcal
Author Rena

Ingredients

  • ¼ cup light soy sauce or coconut amino liquid
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 tsp Sriracha
  • 1 tablespoon water
  • 1 pound large shrimp peeled and deveined
  • kosher salt to taste
  • black pepper to taste
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • green onions sliced
  • ¼ cup peanuts

Optional

  • cooked rice to serve with

Instructions

  • 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.

Video

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.
  • Serve with brown rice, quinoa, spaghetti, or cauliflower rice. Here is a post on how to make cauliflower rice.
  • Be sure not to overcook the shrimp or it will become a bit chewy.

Nutrition

Calories: 241kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1698mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 98mg | Calcium: 189mg | Iron: 3mg