KUNG PAO SHRIMP

Ingredients

• ¼ cup light soy sauce or coconut amino liquid
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup
• ¼ teaspoon red pepper flakes
• 1 teaspoon cornstarch
• 1 tsp Sriracha
• 1 tablespoon water
• 1 pound large shrimp peeled and deveined
• kosher salt to taste
• black pepper to taste
• 1 red bell pepper cut into chunks
• 1 yellow bell pepper cut into chunks
• 3 garlic cloves minced
• 1 tablespoon olive oil
• green onions sliced
• ¼ cup peanuts

Optional

• cooked rice to serve with

Instructions

1. In a mixing bowl, combine soy sauce or coconut amino, sesame oil, maple syrup, Sriracha and red pepper flakes, cornstarch, and water. Whisk to combine well and set aside.
2. Peel and devein the shrimps; season with some salt and pepper.
3. Next, cut the pepper into thick chunks and mince the garlic.
4. Heat oil in a non-stick pan over medium-high heat.
5. Add garlic and sauté until fragrant.
6. Immediately add in the bell peppers and cook until golden and slightly softened.
7. Add shrimps and cook stirring occasionally until pink and opaque, for about 2 minutes.
8. Next, stir in the prepared sauce with the peanuts and cook for 2-3 minutes more, until sauce is thickened and bubbling hot.
9. Transfer the Kung Pao shrimp into a serving bowl next to some cooked rice.
10. Garnish with sliced green onions and serve warm.