Kung Pao Shrimp

Ingredients

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Honey

  ¼ cup or 85g

• Shrimp

  Crustaceans, mixed species, canned

  20 oz or 567g

• Onions

  Raw

  ½ medium or 55g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Garlic

  Raw

  1 tbsp or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the Sauce
2. First, prep the kung pao sauce by mixing together soy sauce, sriracha, chili paste, and honey. Set aside. Note: You may have leftover sauce depending on how saucy you like your stir fry.
3. Heat about 2 tablespoons of olive oil in a large sauce pan over medium/high heat. Then, add in onion, yellow pepper, green pepper, and minced garlic. Saute for about 5 minutes or until onion starts to become translucent.
4. Add shrimp and continue to saute for about 3-5 more minutes, until shrimp has cooked down a bit.
5. Drain as much liquid as possible from from the pan and then add in sauce and season with salt and pepper.
6. Serve on top of white sticky rice, brown rice, or quinoa.
7. Recipe by: Lee Hersh (source: https://fitfoodiefinds.com/kung-pao-shrimp/)

Similar Foods

• Kung Pao Chicken
• Kung Pao Tempeh
• Kung Pao Chicken Zoodles