Simple Kung Pao Shrimp Stir fry. It’s quick and delicious. It can be made in just 20 minutes! A great meal for those nights that you are looking for something tasty and quick. Traditionally a Chinese dish most commonly made with chicken, this version is a must make dish for all the shrimp lovers out there. The dish has a unique spicy sweet sauce that perfectly coats the shrimp and sweet bell peppers. Blended in with spicy dried chilis and crunchy peanuts. The best part of this dish is it’s restaurant quality flavors without all the extra added sodium and grease. You know you are eating a healthy, nourishing meal that will satisfy any palate.
Tips For Making Simple Kung Pao Shrimp
Shrimp
Shrimp cooks relatively quickly. So try not to over cook it. It will be cooked as soon as it turns pink, it should only take 2 minutes. You can use fresh or frozen shrimp. I like using frozen shrimp because I always have some on hand. Thaw the shrimp before using it in luke warm water first before using it. Make sure if you are using fresh shrimp to remove the shell and clean the vein on the back of the shrimp aka the poop vein. The easiest way to do this is by taking cooking scissors and cutting with the tip of the scissors along the back removing the shell and tail completely. For this dish I would remove all tails from the shrimp.
Sauce
I use coconut aminos is replacement of soy sauce because it is gluten free and it is lower in sodium. You could use regular soy sauce or tamari if you would like.
For a sweetener instead of sugar I use Monk Fruit because it is a natural low carb, zero calorie sweetener that doesn’t spike your inulin levels. I use this a lot as a subsitute for sugar. However you can use regular sugar if you don’t want to use monk fruit. You could also use honey.
Dried Chilis
Thai Dried Red Chili Peppers are the easiest to use for this dish. Many times you can find this near your imports isle at the grocery store. If you cannot find dried chilis you could substitute it for a 1 tsp of dried red chili flakes.
Nuts
Traditionally this dish calls for peanuts. If you don’t like peanuts you could substitute for cashews and if you have a nut allergy you could omit them completely or try using pepitas.
Served
You can eat this dish with rice, cauliflower rice, rice noodles or quinoa.
Stores
This dish will hold in an airtight container in the fridge for up to 3 days.
Simple Kung Pao Shrimp
Ingredients
- 1 Pound Shrimp Peeled and deveined.
- 1 Tsp Corn Starch
- ¼ Cup Vegetable Stock
- 1/4 Cup Coconut Aminos
- 1 Tbsp Hoisin Sauce
- 1 Red Bell Pepper Deseeded and cut into chunks
- 1 Green Bell Pepper Deseeded and cut into chunks
- 1 Tbsp Oil
- 10 Dried Chiles Cut in half.
- ¼ Cup Green Onions Green and white parts separated.
- 3 Cloves Garlic Minced.
- 1 Tbsp Ginger Minced.
- 2 Tsp Sesame Oil
- 1 Tsp Monk Fruit Sweetener
- 1 Cup Roasted Peanuts roughly chopped.
Instructions
- Add oil to a hot pan or wok.
- Add the red chilies, red and green bell pepper, and white parts of onion. Saute for 3 minutes until softened.
- Add the shrimp and saute for 2 minutes or until the shrimp turns opaque.
- Add the garlic and ginger.
- In a small bowl mix together coconut aminos, hoisin, sesame oil, water, sugar and cornstarch. Add it to the shrimp and mix until the sauce thickens.
- Turn off heat and mix in half the peanuts, and green part of onions
- Serve garnished with the peanuts and the green parts of the green onions.