30-Minute Kung Pao Shrimp

Name: 30-Minute Kung Pao Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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; 2 Tbsp avocado oil; 16 ounces Shrimp; 1 red bell pepper; 1 to 2 red or green chilies; 4 cloves garlic; 1 8-oz. can water chestnuts; 3 stalks green onion; ½ cup raw cashews

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
437 kcal
Course
Main Course
Cuisine
Chinese

30-Minute Kung Pao Shrimp

Tyler Espinosa

Report

A quick, easy, and healthier take on one of your favorite takeout meals!

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

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
1 8-oz. can water chestnuts
3 stalks green onion chopped
½ cup raw cashews

Add to Shopping List

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 shrimp to the skillet and cook, stirring occasionally, until pink and nearly cooked through. Add the bell pepper, chilies, and garlic and continue cooking until garlic is fragrant, about 3 to 5 minutes. 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 with choice of steamed rice, cauliflower rice, or side dish of choice.