Kung Pao Shrimp
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
413 kcal
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Course
Main Course
Kung Pao Shrimp
Description
The Kung Pao Shrimp recipe combines peeled and deveined large shrimp sautéed with garlic and chunks of red and yellow bell peppers. The shrimp are seasoned with salt and pepper, then cooked until pink and opaque. A spicy and sweet sauce made from soy sauce, sesame oil, maple syrup, sriracha, red pepper flakes, and cornstarch is added along with peanuts, which creates a thickened glaze coating the shrimp and vegetables. The dish has a bold flavor profile with balanced heat and sweetness.
Served alongside cooked rice, the crispy bell peppers and roasted peanuts contribute contrasting textures to the tender shrimp. The hint of sesame oil adds aromatic depth. This combination makes the dish suitable as a hearty dinner or lunch entree. Garnishing with fresh sliced green onions provides a mild oniony crunch that complements the stir-fry.
Leftovers should be refrigerated in an airtight container and are best consumed within 3-4 days. To adapt for a keto diet, swap maple syrup and soy sauce for suitable alternatives and omit certain ingredients. Variations include replacing shrimp with chicken or beef, omitting peanuts for allergies, adjusting spice level by skipping sriracha, or serving with different grains or cauliflower rice.
Ingredients
- ¼ cup soy sauce or coconut amino liquid, light
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- ¼ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon sriracha
- 1 tablespoon water
- 1 pound Shrimp peeled and deveined, large
- kosher salt to taste
- black pepper to taste
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 3 garlic minced, cloves
- 1 tablespoon olive oil
- green onions sliced
- ¼ cup peanuts
Optional
- 4 cups rice to serve with, cooked
Instructions
- In a mixing bowl, combine ¼ cup light soy sauce or coconut amino, 1 teaspoon sesame oil, 1 teaspoon maple syrup, 1 teaspoon Sriracha and ¼ teaspoon red pepper flakes , 1 teaspoon cornstarch, and 1 tablespoon water. Whisk to combine well and set aside.
- Peel and devein the 1 pound large shrimp; season with some kosher salt and black pepper.
- Next, cut the 1 red bell pepper and 1 yellow bell pepper into thick chunks and mince the 3 garlic cloves.
- Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat. Add garlic and sauté until fragrant.
- Immediately add in the bell peppers and cook until golden and slightly softened.
- Add shrimps and cook stirring occasionally until pink and opaque, for about 2 minutes.
- Next, stir in the prepared sauce with the ¼ cup peanuts and cook for 2-3 minutes more, until the sauce is thickened and bubbling hot.
- Transfer the Kung Pao shrimp into a serving bowl next to some some (4 cups cooked rice)
- Garnish with sliced green onions and serve warm.
Notes
- Macros include the rice; 1 cup cooked rice per serving is standard.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- For a keto version, substitute maple syrup with Lakanto Sweetener, soy sauce with coconut aminos, omit one bell pepper, and replace cornstarch with arrowroot or tapioca starch.
- Shrimp can be replaced with chicken or beef if preferred.
- Skip peanuts if allergic or undesirable; they add crunch and flavor.
- Reduce spiciness by omitting sriracha if a milder dish is preferred.
- Serve with brown rice, quinoa, spaghetti, or cauliflower rice according to taste.
- Avoid overcooking the shrimp to prevent toughness; cook just until opaque and pink.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1486mg | 62% |
| Potassium | 425mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 94mg | 104% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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