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Gluten Free Kung Pao Shrimp

May 28, 2019

A healthy version of Chinese takeout, this Gluten Free Kung Pao Shrimp is healthy, soy free and dairy free. Sweet, spicy and ready in 20 minutes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

For the Shrimp

1 lb shrimp deveined, tails removed
2 zucchinis chopped
2 red bell pepper diced
2 tbsp extra virgin olive oil
1 tbsp garlic minced
1/4 cup peanuts or omit for nut free
2 scallions diced
1/2 cup brown rice

For the Kung Pao Sauce

1/4 cup coconut aminos
1 tsp ground ginger
1/2 tbsp almond butter or peanut butter
2 tbsp Sriracha or to taste
1 tbsp rice wine vinegar

Instructions

Add the rice to a pot of boiling water according to package instructions.
Bring a large skillet to medium heat. Add the olive oil, garlic, zucchini, and bell pepper. Stir to combine.
Cook the veggies 5 minutes or until slightly tender. While the veggies cook, stir together the ingredients for the sauce - coconut aminos, rice wine vinegar, almond butter, ginger, and Sriracha.
Add the sauce and the shrimp to the skillet. Stir to combine. Cook 5 minutes or until the shrimp is opaque. Stir in the peanuts and scallions.
Serve immediately over rice or cauliflower rice for low carb/Paleo.

Recipe courtesy of SkinnyFitaLicious

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