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!

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

1. Add the rice to a pot of boiling water according to package instructions. 
2. Bring a large skillet to medium heat. Add the olive oil, garlic, zucchini, and bell pepper. Stir to combine. 
3. 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.
4. 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. 
5. Serve immediately over rice or cauliflower rice for low carb/Paleo.

Recipe courtesy of SkinnyFitaLicious