Kung Pao Shrimp {30-Minute Meal}
Kung Pao Shrimp is an easy stir fry with a yummy sauce, crisp veggies & peanuts served over jasmine rice—it's better than takeout!
Servings: 4 servings
Calories: 449kcal
Ingredients
- 1 tbsp olive oil
- 1 medium-sized yellow onion, chopped
- 1 red pepper, diced
- 1 zucchini, diced
- 1 lb shrimp
- 1/2 cup chopped peanuts
- 4 scallions, chopped into 1 inch pieces
Kung Pao Sauce
- 1/4 cup low-sodium soy sauce or tamari
- 4 cloves garlic minced
- 1 inch piece ginger, minced
- 1 tbsp sesame oil
- 1 tbsp peanut butter
- 1 tbsp rice vinegar
- 2 tsp Sriracha
Rice
- 1 cup dry jasmine rice
- 1 1/4 cups water
- 1 tsp butter
Instructions
- Add rice, water and butter to a rice cooker or a pot on the stove and cook until the liquid has absorbed, about 15-20 minutes.
- Meanwhile, mix sauce ingredients together in a small bowl and prep veggies.
- Heat olive oil in a large skillet over high heat. Add peppers, onion and zucchini, sauteeing for 2-3 min until veggies soften slightly.
- Add sauce and shrimp, cooking for another 3-4 min until sauce starts to thicken slightly and shrimp are no longer translucent. Remove from heat, stir in scallions and peanuts, then serve overtop of jasmine rice. Enjoy!
Video
Notes
Prep the veggies ahead of time so the meal comes together even faster.
If you’re not a fan of shrimp, swap it out for chicken, beef or tofu.
Serve with white or brown rice, cauliflower rice, wonton soup, egg rolls or steamed veggies!
To make this recipe gluten-free, use coconut aminos or tamari instead of soy sauce.
Store any leftovers in the fridge for 4 days. Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes.
Freeze fresh raw shrimp in the Kung Pao sauce for up to 3 months. Defrost in the fridge overnight then cook as normal.
Nutrition
Calories: 449kcal | Carbohydrates: 46g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 1798mg | Potassium: 532mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 57.5mg | Calcium: 213mg | Iron: 4.1mg