Gluten Free Kung Pao Shrimp

5 from 1 vote

A healthy version of Chinese takeout, this Gluten Free Kung Pao Shrimp is healthy, soy free and dairy free. Sweet, spicy and ready in 20 minutes! Gluten Free + Low Calorie with Paleo option

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Gluten Free

Servings: servings

Calories: 380kcal

Author: Megan Olson

Ingredients

For the Shrimp

1 lb shrimp deveined, tails removed
2 zucchini chopped
2 red bell pepper diced
2 tablespoons extra virgin olive oil
1 tablespoon garlic minced
1/4 cup peanuts or omit for nut free
2 scallions diced
1/2 cup brown rice

For the Kung Pao Sauce

1/4 cup coconut aminos
1 teaspoon ground ginger
1/2 tablespoon almond butter or peanut butter
2 tablespoons Sriracha or to taste
1 tablespoon rice wine vinegar

US Customary - Metric

Instructions

Add the rice to a pot of boiling water according to package instructions.
Bring a large skillet to medium heat. Add the olive oil, garlic, zucchini and bell pepper. Stir to combine.
Cook the veggies 5 minutes or until slightly tender. While the veggies cook, stir together the ingredients for the sauce - coconut aminos, rice wine vinegar, almond butter, ginger and Sriracha.
Add the sauce and the shrimp to the skillet. Stir to combine. Cook 5 minutes or until the shrimp is opaque. Stir in the peanuts and scallions.
Serve immediately over rice or cauliflower rice for low carb/Paleo.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition