Name: Kung Pao Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon low sodium soy sauce ORtamari; 2 tablespoon sriracha; 2 tablespoon chili paste; 1/4 cup honey; 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

Got 15 minutes? Make this high protein, low carb Healthy Kung Pao Shrimp for an epic combination of flavors and a delicious healthy meal. No need to get takeout Kung Pao Shrimp when you can make your own healthy version at home.

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:

Got 15 minutes? Make this high protein, low carb Kung Pao Shrimp for an epic combination of flavors and delicious healthy meal.

Really you can use that sauce on top of any protein + veggie combo. Options are endless…but here are some ideas:

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.

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Recipe

Kung Pao Shrimp

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Author: Lee Hersh

Yield: 4

Ingredients

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

Instructions

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.