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Kung Pao Shrimp - Healthy and Spicy

This healthy King Pao Shrimp dish is savory, slightly spicy, and packed with delicious flavors.

kung pao shrimp


  • 1 pound large shrimp, peeled and deveined or use tofu or protein of choice

  • 2 tablespoons tamari or coconut aminos

  • 1 tablespoon rice wine or dry sherry

  • 1 tablespoon non-gmo cornstarch or arrowroot

  • 2 tablespoons coconut oil

  • 3-4 dried red chilies, seeded and cut into halves

  • 3 cloves garlic, minced

  • 1-inch piece of ginger, minced

  • 1/2 cup unsalted organic peanuts

  • 1 each red and green bell peppers, diced (use half if they are very large)

  • 4-5 green onions, chopped (white and green parts separated)

  • Cooked brown ricem shirataki rice or cauliflower rice, for serving

For the sauce:

  • 3 tablespoons tamari or coconut aminos

  • 2 tablespoons rice vinegar

  • 2 tablespoons hoisin sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon non-gmo cornstarch / arrowroot mixed with 2 tablespoons filtered water or vegetable broth


  1. In a bowl, combine the shrimp with 2 tablespoons of tamari, 1 tablespoon of rice wine (or dry sherry), and 1 tablespoon of cornstarch. Mix well and let it marinate for about 15-20 minutes.

  2. In a separate bowl, whisk together the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, and 1 teaspoon sesame oil. Set aside.

  3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated shrimp and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the wok and set aside.

  4. In the same wok, add another tablespoon of oil. Add the dried red chilies and stir-fry for about 30 seconds until they become fragrant.

  5. Add the minced garlic and ginger to the wok, and stir-fry for another 30 seconds.

  6. Toss in the peanuts, peppers and chopped white parts of the green onions, and stir-fry for about 1 minute until they start to brown slightly.

  7. Return the cooked shrimp to the wok. Give the prepared sauce a quick stir and pour it into the wok.

  8. Stir everything together and let the sauce come to a simmer. Cook for another 1-2 minutes until the sauce has thickened slightly and coats the shrimp and other ingredients.

  9. Taste the sauce and adjust seasoning if needed. If you prefer a spicier dish, you can add more dried red chilies.

  10. Remove from heat and sprinkle with the remaining chopped green onions.

  11. Serve hot over cooked rice of choice.

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