Saturday, February 7, 2015

Kung Pao Shrimp

I've made this with shrimp and chicken and both are delicious. This serves about 4. You can very easily double the recipe for more. I doubled the sauce and cooked a batch of chicken and a batch of shrimp. Serve over rice or cauliflower rice. 


4 T soy sauce or Bragg's Liquid Aminos
1\2 t corn starch or tapioca starch
4 T water 
1/4 t sesame oil 
1/2 balsamic vinegar 
1/2 t sugar or Truvia
pepper to taste 
3 T hot chili oil or oil of your choice 
3 cloves minced garlic 
1/4 onion, diced
15 large, peeled and deveined, shrimp or 2 chicken breasts
1/4 cup roasted peanuts (optional)
5 scallions, chopped 

Mix soy sauce, starch, water, sesame oil, balsamic vinegar, sugar or Truvia and pepper together in a small bowl. Set next to the stove.

Pour your hot chili oil into your frying pan or wok. 
I didn't have hot chili oil on hand, so I used 3 T of olive oil and sprinkled in 1/4 t of red pepper flakes. 

Place the minced garlic and diced onion into the oil. Saute on medium until they start to brown. Add the shrimp and cook for 5 minutes, stirring. Add your sauce mix and stir the shrimp around. (If you're using chicken, cook until no longer pink - it will take a little longer than the shrimp.)

Continue to cook for 5-10 minutes or until sauce is thick, coating the shrimp.

*original recipe from

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