Kung Pao Shrimp {Ready in 30 Minutes}
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
Swap out the shrimp for chicken, beef or tofu.
Serve with white or brown rice or cauliflower rice for a low-carb option.
Store any leftovers in the fridge for 4 days. Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes.
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