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.
Servings: 4 people
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 teaspoon 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
- 4 cups cooked rice to serve with
Instructions
- In a mixing bowl, combine ¼ cup light soy sauce or coconut amino, 1 teaspoon sesame oil, 1 teaspoon maple syrup, 1 teaspoon Sriracha and ¼ teaspoon red pepper flakes , 1 teaspoon cornstarch, and 1 tablespoon water. Whisk to combine well and set aside.
- Peel and devein the 1 pound large shrimp; season with some kosher salt and black pepper.
- Next, cut the 1 red bell pepper and 1 yellow bell pepper into thick chunks and mince the 3 garlic cloves.
- Heat 1 tablespoon olive 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 ¼ cup peanuts and cook for 2-3 minutes more, until the sauce is thickened and bubbling hot.
- Transfer the Kung Pao shrimp into a serving bowl next to some some (4 cups cooked rice)
- Garnish with sliced green onions and serve warm.
Video
Notes
- Macros include the rice. 1 cup of cooked rice per serving.
- 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: 413kcal | Carbohydrates: 54g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1486mg | Potassium: 425mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1234IU | Vitamin C: 94mg | Calcium: 102mg | Iron: 2mg