Kung Pao Shrimp & Vegetables
You can skip the takeout and make this easy dish at home in the same amount of time. This recipe is full of tender shrimp and fresh, crisp veggies all cooked in a mildly spicy sauce.
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Brain & Energy Boosters
Shrimp is rich in protein as well as selenium, a mineral that studies suggest may be important for brain functions such as coordination, memory and cognition. Broccoli and bok choy are both good sources of vitamin K and folate, the latter of which helps the body convert carbohydrates to energy.
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- ¼ cup coconut aminos (TRY: Coconut Secret Coconut Aminos)
- 1 tbsp sriracha
- 2 tsp hoisin
- 1 tsp raw honey (TRY: Wholesome Sweeteners Organic Raw Honey)
- 1 tbsp arrowroot
- 1 tbsp cold water
- 1 tbsp avocado oil (TRY: Primal Kitchen Mayo with Avocado Oil)
- 2 cups broccoli florets
- 1 cup snow peas, trimmed, halved
- 1 red bell pepper, chopped
- 1 lb baby bok choy, chopped (about 5 cups)
- 1/2 tsp sea salt, divided
- 4 green onions, sliced, white/light green and dark green part separated
- 3 cloves garlic, minced
- 1 tbsp peeled and minced ginger
- 1 lb medium shrimp, peeled and deveined
- ½ tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1 tbsp toasted sesame oil (TRY: Eden Toasted Sesame Oil)
- cauliflower rice, for serving, optional
1. In a cup, whisk together coconut aminos, sriracha, hoisin and honey. In a small ramekin, mix arrowroot with water until arrowroot dissolves.
2. In a large skillet on high, heat avocado oil. Add broccoli and sauté until bright green and beginning to get tender, 1 to 2 minutes. Add snow peas, bell pepper and bok choy, season with one-half of salt and sauté until tender, 1 to 2 minutes. Add white parts of onions, garlic and ginger; sauté until fragrant, about 1 minute.
3. Add shrimp to skillet; season with remaining one-half of salt and sauté until turning pink, 1 to 2 minutes. Pour in coconut aminos mixture; season with pepper and sauté until shrimp are cooked through and everything is coated with sauce, about 1 minute. Reduce heat to medium, add arrowroot mixture and stir until sauce thickens. Turn off heat; stir in sesame oil. Serve over cauliflower rice (if using). Sprinkle with green parts of onions.
Make Ahead: You can make stir-fry and rice up to 3 days ahead; cover and refrigerate separately. Reheat and assemble before eating.
- Serving Size 1/4 of recipe
- Calories 231
- Carbohydrate Content 18 g
- Cholesterol Content 159 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 23 g
- Saturated Fat Content 1 g
- Sodium Content 833 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 2.5 g