Gluten Free Kung Pao Shrimp

Name: Quick and Easy Kung Pao Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb Shrimp (deveined, tails removed); 2 Zucchini (chopped); 2 Red Bell Pepper (diced); 2 tablespoons Extra Virgin Olive Oil; 1 tablespoon Garlic (minced); ¼ cup Peanuts (or omit for nut free); 2 Scallions (diced); ½ cup Brown Rice (uncooked, or rice of choice); ¼ cup Coconut Aminos (or low sodium soy sauce); 1 teaspoon Ground Ginger; ½ tablespoon Almond Butter (or peanut butter); 2 tablespoons Sriracha (or to taste); 1 tablespoon Rice Wine Vinegar

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Craving fresh, and delicious Asian takeout? What if you could make it right at home in just 35 minutes? This Kung Pao Shrimp is a lighter take on your favorite takeout—cost-effective, low-calorie, gluten-free, dairy-free, and an all-around win. Quick, easy, and even better than takeout!

A skillet of kung pao shrimp on a table with a wooden spoon resting on the side with a bit of the shrimp in it.

Why You’ll Love This Easy Shrimp Recipe
Ingredients
Variations
How to Make Kung-Pao Shrimp
Expert Tips
Serving Suggestions
Recipe FAQs
More Healthy Asian Recipes
Quick and Easy Kung Pao Shrimp Recipe

Meet your favorite takeout, made healthy! This Kung Pao Shrimp is sweet, spicy, and lightened up so you can enjoy it over and over—without the heaviness afterwards. t’s quick and easy to make, perfect for busy nights when you’re craving something flavorful and want to be mindful of what’s on your plate.

Sautéed with juicy shrimp, crisp veggies like zucchini and red bell peppers, crunchy peanuts, and tossed in a flavorful Kung Pao sauce, this dish is packed with protein and served over a bed of fluffy brown rice. No takeout required!

Looking for more Asian-inspired, healthy shrimp recipes? Try this Healthy Shrimp Stir Fry with Rice, Best Chinese Shrimp Fried Rice Recipe, or this Shrimp and Andouille Sausage Recipe next!

Why You’ll Love This Easy Shrimp Recipe

Quick and Easy: Ready in just 35 minutes, this dish makes a perfect weeknight dinner—15 minutes to prep, 20 minutes to cook!
No Breading, Just Flavor: This kung pao recipe skips the breading for a healthier, high-protein stir fry that’s packed with veggies and full of flavor. It’s a lighter, better-for-you alternative to takeout!
Perfect for Picky Eaters: Even your pickiest eaters will appreciate the balance of juicy shrimp, crunchy veggies, and that classic sauce. A great way to get them to eat more veggies!

Ingredients

Shrimp: The star protein of this dish, the shrimp cooks quickly to a tender, slightly crispy texture. Not a fan of shrimp? Swap for chicken, beef, tofu, or even seafood for a variation.
Veggies: Zucchini and red bell peppers bring vibrant color, texture, and a subtle sweetness that balances the savory and spicy flavors of the sauce.
Peanuts: Add a satisfying crunch and nutty flavor that contrasts the shrimp kung pao’s sauce and tender shrimp.
Brown Rice: The fluffy base for this stir fry, brown rice provides a chewy, neutral texture. For a gluten-free or lower-carb option, substitute with stovetop cauliflower rice.
Main Sauce Elements: Coconut Aminos offer a gluten-free, umami-rich alternative to soy sauce, while almond butter gives the sauce a creamy richness and balances the sweet, savory, and spicy notes. No almond butter? Peanut butter works just as well! Sriracha adds just the right amount of heat to keep things exciting without being too overwhelming.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Make it Extra Spicy: Turn up the spice level! Add chili peppers, Sichuan peppercorns, or a splash of extra Sriracha to make this kung pao shrimp bowl as fiery as you like.
Veggie Boost: Add more vibrant veggies like mushrooms, water chestnuts, or bok choy to pack in extra nutrition and make this dish even more satisfying.
Kung Pao Triple: Can’t choose just one protein? Combine chicken, beef, and shrimp for a protein-packed, flavorful trio with various textures that will liven up the stir fry even more.

How to Make Kung-Pao Shrimp

Ready to make this healthy shrimp recipe with just a handful of Asian-inspired ingredients? Simply heat a large skillet to medium heat, prep your ingredients, and let’s get stir frying!

Step 1: Prep the Rice. Boil the rice in a pot according to the package instructions.

Step 2: Sauté the Veggies. Cook the olive oil, garlic, zucchini, and bell peppers in a large skillet over medium heat for 5 minutes or until slightly tender.

Step 3: Make the Sauce. Stir together coconut aminos, rice wine vinegar, almond butter, ginger and Sriracha until smooth.

Adding the sauce to the skillet of vegetables.

Step 4: Add the Sauce. Mix the sauce with the veggie mixture until well combined.

Shrimp added to the skillet of vegetables and sauce.

Step 5: Mix In the Shrimp. Cook the shrimp with the veggie and sauce mixture until opaque, about 5 minutes.

Step 6: Finish and Serve. Stir in the peanuts and scallions, serve over your choice of rice, and enjoy!

Expert Tips

Preheat the Pan: To get the perfect sear on the veggies and shrimp and keep that signature crisp texture, make sure to preheat your pan to medium heat. This ensures that satisfying sizzle as soon as the ingredients hit the pan.
Don’t Overcook the Shrimp: Shrimp cooks quickly! For the best kung pao shrimp recipe, remove them from the heat once they turn pink and opaque to avoid a tough, rubbery texture.
Storing and Reheating: Store leftovers in an airtight container for up to 3 days, but separate the rice from the shrimp stir fry to keep the rice fluffy. When reheating, microwave the mixture in short bursts, adding a splash of water or broth to retain moisture.

A bowl of kung pao shrimp with brown rice and a fork.

Serving Suggestions

Now that you’ve made a healthier, takeout-inspired Chinese kung pao shrimp that trumps any restaurant version, let’s talk about how to pair it! Whether you’re entertaining a crowd or making a quick weeknight dinner, here are a few fun, nutritious ways to enjoy the dish:

Garnish with more fresh scallions, chives or cilantro and drizzle a little extra Sriracha on top for added spice and flavor.
Serve with a choice of rice on the side—opt for brown rice or sautéed cauliflower rice—whatever you prefer!
Pair with a refreshing side salad or soup like a baked Brussels sprouts recipe, Asian broccoli salad, a healthy broccoli soup recipe or broccoli and butternut squash soup to give your plate a lighter contrast of flavor.
Boost the protein content by topping your dish with a fried egg, or mix in scrambled eggs. You might even try my eggs with Greek yogurt, fried egg in the microwave, or even this simple baked eggs recipe for a richer, satisfying meal.

Recipe FAQs

Can kung pao shrimp with peanuts be frozen?

Yes, you can freeze this dish! To store for longer periods, freeze the shrimp and rice separately in airtight containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and follow the reheating instructions.

Is this a good make-ahead meal?

Absolutely! This kung pao shrimp is perfect for meal prep. You can cook and store it for the week, and as the sauce sits with the veggies and shrimp, the flavors meld together and become even more delicious. Just remember to store the rice and stir fry separately to keep the rice fluffy.