Kung Pao Shrimp 🦐

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tangy flavor.

Cut the shrimp open slightly for a plump look after cooking.

Marinate the shrimp with a little oil and check for saltiness.

Cook the peanuts in a wok, using pre-roasted unsalted peanuts if desired.

Use one cup of peanuts for a generous amount, but adjust based on preference.

Avoid adding vegetables that produce a lot of liquid; bell peppers or carrots can be added if desired.

Add cornstarch to the shrimp for a nice crust and to soak up sauce.

Heat the wok until smoking, then add oil.

Stir-fry the shrimp, being careful not to stir too much to allow for proper searing.

Add scallions once the shrimp is almost cooked through.

Stir the sauce to mix in the cornstarch that has settled before adding it to the shrimp.

Turn off the heat once everything is combined and cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens