Gluten Free Kung Pao Shrimp
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!
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
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
For the Shrimp
For the Kung Pao Sauce
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.