30-Minute Kung Pao Shrimp
A quick, easy, and healthier take on one of your favorite takeout meals!
Servings: 4 servings
Calories: 437kcal
Ingredients
Kung Pao Sauce:
- 3 Tbsp white wine
- 3 Tbsp coconut aminos or liquid aminos
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha*
- 1 Tbsp pure maple syrup optional
Kung Pao Shrimp:
- 2 Tbsp avocado oil
- 16 ounces shrimp fresh or frozen
- 1 red bell pepper diced
- 1 to 2 red or green chilies chopped, optional*
- 4 cloves garlic minced
- 2 tsp fresh ginger peeled and grated
- 1 (8-oz.) can water chestnuts
- 3 stalks green onion chopped
- ½ cup raw cashews
Instructions
- Combine the ingredients for the sauce in a small bowl or measuring cup and set aside until ready to use.
- In a large skillet, heat the avocado oil over medium-high heat. Add the bell pepper, chilies, and garlic and continue cooking until garlic is fragrant, about 3 to 5 minutes. Transfer the shrimp to the skillet and cook, stirring occasionally, until pink and nearly cooked through, about 3.
- Add the remaining ingredients and the sauce and bring to a full boil. Cook, stirring consistently until the sauce is thick, shrimp are cooked through, and the peppers reach desired doneness.
- Taste the shrimp for flavor and add sea salt to taste. Serve immediately with choice of steamed rice, cauliflower rice, or side dish of choice.
Nutrition
Serving: 1of 3 | Calories: 437kcal | Carbohydrates: 17g | Protein: 34g | Fat: 24g | Fiber: 1g | Sugar: 8g