Ingredients
Sauce
- 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
Main Ingredients
- 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 (for garnish)
- ¼ cup peanuts
Optional
- 4 cups cooked rice, for serving
Instructions
- Prepare the sauce: In a mixing bowl, whisk together ¼ cup light soy sauce or coconut amino, 1 teaspoon sesame oil, 1 teaspoon maple syrup, 1 teaspoon Sriracha, ¼ teaspoon red pepper flakes, 1 teaspoon cornstarch, and 1 tablespoon water until well combined. Set aside.
- Season the shrimp: Peel and devein the shrimp, then season them with kosher salt and black pepper to taste.
- Prep vegetables: Cut the red and yellow bell peppers into thick chunks and mince the garlic cloves.
- Sauté garlic and peppers: Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Immediately add the bell peppers and cook until they are golden and slightly softened, around 3-4 minutes.
- Cook the shrimp: Add the seasoned shrimp to the pan and cook while stirring occasionally until the shrimp turn pink and opaque, approximately 2 minutes.
- Add sauce and peanuts: Pour in the prepared sauce and add the ¼ cup peanuts. Stir well and cook for another 2-3 minutes until the sauce thickens and bubbles.
- Serve: Transfer the Kung Pao shrimp to a serving bowl alongside cooked rice if using. Garnish with sliced green onions and serve warm.
Notes
- Macros include the rice; portion is 1 cup cooked rice per serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For a keto version, replace maple syrup with Lakanto Sweetener, soy sauce with coconut aminos, omit one bell pepper, and substitute cornstarch with arrowroot or tapioca starch.
- Swap shrimp for chicken or beef if preferred.
- Omit peanuts if allergic or disliked.
- For less heat, skip the Sriracha.
- Serve with alternatives such as brown rice, quinoa, spaghetti, or cauliflower rice.
- Do not overcook shrimp to avoid a chewy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
