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kung pao shrimp with peanuts

Is the Best Kung Pao Shrimp Healthy? How to Make Kung Pao Shrimp with Peanuts in 5 Easy Steps

Is the best Kung Pao Shrimp with Peanuts Healthy? Yes!! You'll be loving this Kung Pao shrimp recipe, it has all the flavor of Chinese food with half the calories!
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Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 3
Calories 530 kcal

Equipment

Ingredients
  

Kung Pao Shrimp
  • 1 lb raw shrimp deveined and shelled
  • 3 tbsp tamari sauce
  • 1 tbsp arrowroot powder or corn starch
  • 1 tbsp sesame oil
  • 4 cloves garlic finely chopped
  • 1 large red bell pepper chopped
  • 1 can water chestnuts drained
  • 12 oz snow peas rinsed, with ends snapped off
  • 1 bunch bok choy
  • 4 tbsp vegetable stock
  • 2 tbsp Chinese black vinegar
  • 3/4 cup peanuts
  • 1 medium sweet onion sliced
  • 1/4 tsp red pepper flakes
Basmati Rice
  • 2 cups dry Basmati rice 100% whole wheat basmati
  • 3 1/2 cups vegetable stock organic, low sodium
  • 2 tbsp olive oil Italian Extra Virgin
  • 3 tbsp soy sauce

Instructions
 

Kung Pao Shrimp Stir Fry

  • Chop garlic and slice onions. Put to the side and allow the allinin to do it's magic!
    4 cloves garlic, 1 medium sweet onion
  • Next, in a bowl, whisk 1 tbsp tamari sauce and arrowroot powder with a fork. Add shrimp and stir. Let sit for 10 minutes to marinate.
    1 lb raw shrimp, 3 tbsp tamari sauce, 1 tbsp arrowroot powder
  • Pour sesame oil into a heated wok and gently roll wok to spread oil around the base. Add onion, red pepper, snow peas, water chestnuts, and the white part of bok choy. Stir fry about 3-5 minutes.
    1 tbsp sesame oil, 1 large red bell pepper, 1 can water chestnuts, 12 oz snow peas, 1 medium sweet onion, 1 bunch bok choy
  • Remove raw shrimp from the bag and add to the wok with marinade. Add chopped garlic. Stir fry until the majority cooks off.
    1 lb raw shrimp, 4 cloves garlic
  • Add tamari sauce, vegetable stock, and Chinese black vinegar. Simmer for 3 minutes. Sprinkle with red pepper flakes. Remove from heat. Sprinkle with peanuts and serve over basmati rice.
    3 tbsp tamari sauce, 4 tbsp vegetable stock, 2 tbsp Chinese black vinegar, 1/4 tsp red pepper flakes, 3/4 cup peanuts

Basmati Rice

  • In an Instant Pot (or according to the directions on the bag) add Basmati rice, vegetable stock, and olive oil.
    2 cups dry Basmati rice, 3 1/2 cups vegetable stock, 2 tbsp olive oil
  • Close lid and press the rice button, which should set the timer for 12 minutes.
  • Close the pressure valve to sealed.
  • When finished, allow to automatically vent while you are finishing up the Kung Pao Shrimp.
  • Once vented, open the lid, stir, add leafy green portion of bok choy. Stir. Add 3 tbsp soy sauce.
    1 bunch bok choy, 3 tbsp soy sauce
  • Spoon rice onto a plate. Serve Kung Pao shrimp with peanuts over rice and enjoy!

Video

Notes

Why Tamari Sauce? Tamari sauce has less sodium than soy sauce. It is also considered more rich and flavorful than traditional soy sauce. This may come from its fermentation. And, fermented food is good for the microbiome!

Nutrition

Calories: 530kcalCarbohydrates: 44gProtein: 38gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 191mgSodium: 2144mgPotassium: 1016mgFiber: 11gSugar: 14gVitamin A: 1677IUVitamin C: 82mgCalcium: 214mgIron: 6mg
Keywords asian, peanuts, shrimp, Wednesday, Wok
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