Quick and Easy Kung Pao Shrimp

5 from 1 vote

This Kung Pao Shrimp is a healthier spin on the classic Asian takeout dish! Made with shrimp, crunchy veggies, and a sweet, spicy Kung Pao sauce, it's a quick and nutritious meal that’s ready in 35 minutes and an easy weeknight favorite.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Low Calorie

Servings: servings

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
¼ cup Peanuts or omit for nut free
2 Scallions diced
½ cup Brown Rice uncooked, or rice of choice

For the Kung Pao Sauce

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

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 a low carb option.

Notes

Preheat the Pan: Ensure your pan is at medium heat before cooking to get that signature sizzle for crispy veggies and shrimp.
Don't Overcook the Shrimp: Shrimp cooks fast. Keep an eye on it and remove it from the heat as soon as it turns pink and opaque.
Storing and Reheating: Store leftovers in an airtight container for up to 3 days. To reheat, microwave with a splash of water or broth for a moist and fluffy result.

Nutrition