We know and love our favorite take-out meals from our favorite restaurants, however, sometimes we either don't want to leave the house. Other times, we want to find a way we can enjoy it without having the side effects of various ingredients that might bother us. These are both things I think about when deciding if I want to get take out or just to cook at home. One other thing I take into consideration is the fact that I can typically cook a delicious, nutrient-dense meal in the same amount of time it would take me to go pick it up.
This Kung Pao Shrimp recipe checks all of the boxes above. It only takes 20 minutes (faster than any take-out), it is all gluten-free and soy-free. So next time you want some take-out, remember that you CAN enjoy a similar meal at home.
When trying to sustain your health habits sometimes you have to apply friction to the areas you want to change. A lot of times a source of friction may be the cost. This meal costs about $5 per serving, where getting take out, it might cost you double. This is oftentimes why I choose to recreate meals at home because it ends up saving us so much money. Other sources of friction might be time or location. The next time you are deciding if you want take-out or if a food is really worth it, think about the friction that is at play.
This Kung Pao Shrimp is super easy, delicious, and full of spice. If you are looking for other ways to spice up your kitchen and recreate your favorites- check out my Instant Pot Pho.
Tips for Kung Pao Shrimp:
- This may not be the most kid-friendly meal, but you can always have another pan with no chilis and set some sauce aside without the spice, as well.
- To save time- buy shrimp that is already deveined and shelled- this is why I buy mind from Greensbury because that is exactly how it comes.
- Add any other veggies that you like- that is the beauty of stir-frying.
- If you are doing a Whole30 or eating grain-free, serve this over cauliflower rice. If not, use any rice that you prefer!
Kung Pao Shrimp
Ingredients
- 1 pound shrimp- deveined
- 2 zucchini- diced
- 1 yellow onion- diced
- 2 red bell pepper- diced
- 2 cloves garlic minced
- 4-6 dried red chili (more or less depending on spice level)
- 1 tablespoon avocado oil
- 3 green onions sliced for garnish
Kung Pao Sauce
- ¼ cup coconut aminos
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon ginger powder
- 1 teaspoon arrowroot powder
- 1 teaspoon salt and pepper
Instructions
- Dice the yellow onion, red pepper and zucchini into equal size pieces (around ½ inch). Put in a hot pan with 1 tablespoon avocado oil and dried red chilis. Saute for about 5 minutes or until onions are translucent.
- While the veggies are cooking, combine all the Kung Pao sauce ingredients into a bowl and whisk together.
- Next, add half of your minced garlic to the pan and saute for another 2 minutes. Then add the thawed shrimp to the pan. Cook shrimp on the first side for 3 minutes.
- When the shrimp are ready to flip, add your Kung Pao sauce and flip. Cook the shrimp for another 3-4 minutes.
- Serve over your favorite kind of rice or cauliflower rice and enjoy!
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