• Kung Pao Shrimp // Nourish


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Kung Pao Shrimp // Nourish


1 pound shrimp, peeled and deveined

1 teaspoon cornstarch

¼ cup water or vegetable Stock

2 tablespoon coconut aminos

1 tablespoon hoisin sauce

1 tablespoon oil

10 dried red chilies, cut in half

¼ cup green onions,  green and white parts separated

3 cloves garlic, chopped

1 tablespoon ginger, grated

2 teaspoon sesame oil

1 teaspoon monk fruit sweetener

1 handful roasted peanuts, roughly chopped


Heat a wok or large skillet over medium-high heat and add oil.

Once oil is hot, add in red chilies, red pepper, green bell pepper, and white parts of onion. Saute for 3 minutes until softened, then add shrimp and saute for one minute. Then add ginger and garlic and cook until fragrant, about 30 seconds.

In a small bowl mix together coconut aminos, hoisin, sesame oil, water, sugar and cornstarch.. Add it to the shrimp and mix until the sauce thickens.

Once sauce thickens, remove from heat and mix in peanuts, and green part of onions

Garnish with remain peanuts and green onions.

Serves 4

Adapted by Jess Delicious Living.

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