Kung Pao Shrimp
Ingredients
The Sauce
-
¼
cup
soy sauce
-
¼
cup
sriracha
-
2
tablespoons
chili paste
-
⅓
cup
honey
-
1½
tablespoons
fresh ginger, grated
-
2
teaspoons
cornstarch
The Kung Pao Shrimp
-
1
lb
large/XL raw shrimp, tail off and peeled
-
3
green onions
-
2
tablespoons
avocado oil
-
½
teaspoon
salt
-
3
cloves
garlic, minced
-
1
large
red bell pepper, thinly sliced
-
¼
cup
roasted and salted peanuts, roughly chopped
-
1
tablespoon
fresh lime juice
Instructions
- Whisk together the soy sauce, sriracha, chili paste, honey, and 1 tablespoon of grated ginger in a bowl.
- Marinate the peeled shrimp in half of the kung pao sauce for at least 30 minutes.
- Mix cornstarch into the remaining kung pao sauce and set aside.
- Prepare the green onions by cutting the white part into 3-inch pieces and slicing thinly, and mince the green part for later.
- Heat 1 tablespoon of avocado oil in a skillet, sauté the white part of the green onion for 1 minute, then add garlic, red pepper, and remaining ginger, cooking until the pepper softens.
- Remove the sautéed vegetables from the skillet and discard the marinade from the shrimp.
- In the same skillet, heat the last tablespoon of avocado oil, add shrimp, and cook for 1 minute before flipping.
- Pour the kung pao sauce with cornstarch over the shrimp and cook for an additional 2 minutes.
- Combine the cooked vegetables with the shrimp, toss together, and serve topped with peanuts, green onions, and lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
336
Total fat
12g
Total carbohydrates
33g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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