Got 15 minutes? Make this high protein, low carb Kung Pao Shrimp for an epic combination of flavors and a delicious healthy meal.
Last year during the Summer Sweat Series FFF’s Kung Pao Chicken was a HUGE hit. Rightfully so, I mean that shit is amazing…I make it all the time! I feel like over the last year I’ve made it in so many different ways: with ground chicken, beef, vegetarian, shrimp…you name it, I’ve done it. My favorite kung pao variation is definitely with the addition of shrimp and peppers. You get your veggies + meat + it’s super high in protein!
FFF’s kung pao sauce is legit. Here’s what you need:
Really you can use that sauce on top of any protein + veggie combo. Options are endless…but here are some ideas:MY OTHER VIDEOS
- Ground chicken + broccoli
- Tofu + Pea pods
- Beef + bok choy
I say get whatever is on sale slash whatever you’re craving. That’s the beauty of stir fry, people!
I served this dish with white sticky rice because it’s THE BEST AND YOU KNOW IT. Usually I go for short-grain brown rice or quinoa, but I went big this time! There’s seriously something about white sticky rice that you can’t beat. Ah. May. Zing.
Kung Pao Shrimp
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4
For the Sauce
- 2 tablespoon low sodium soy sauce ORtamari
- 2 tablespoon sriracha
- 2 tablespoon chili paste
- 1/4 cup honey
For the Kung Pao Shrimp
- 1 pound large tail-off shrimp, precooked
- 1/2 red onion, diced into strips
- 1 yellow pepper, large, diced
- 1 green pepper, large, diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- salt and pepper to taste
For the Sauce
- First, prep the kung pao sauce by mixing together soy sauce, sriracha, chili paste, and honey. Set aside. Note: You may have leftover sauce depending on how saucy you like your stir fry.
- Heat about 2 tablespoons of olive oil in a large sauce pan over medium/high heat. Then, add in onion, yellow pepper, green pepper, and minced garlic. Sauté for about 5 minutes or until onion starts to become translucent.
- Add shrimp and continue to sauté for about 3-5 more minutes, until shrimp has cooked down a bit.
- Drain as much liquid as possible from from the pan and then add in sauce and season with salt and pepper.
- Serve on top of white sticky rice, brown rice, or quinoa.
- Serving Size: 1/4
- Calories: 273
- Sugar: 19
- Fat: 8
- Carbohydrates: 25
- Fiber: 12.2
- Protein: 25