Kung Pao Shrimp
A healthy spin on a delicious take out meal. Lots of spice and flavor
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!
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
