Print

Keto Kung Pao Shrimp

Keto Kung Pao Shrimp
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Keto Kung Pao Shrimp is a delightful and healthy twist on the classic Chinese takeout dish. This low-carb recipe features succulent shrimp sautéed with crisp vegetables like zucchini and red bell pepper, all enveloped in a savory, spicy sauce that brings the bold flavors of traditional kung pao straight to your dinner table. Quick to prepare in under an hour, it’s perfect for busy weeknights or family gatherings. Not only is it customizable to suit various tastes, but it’s also a nutritious choice packed with protein and fiber. Enjoy this vibrant dish as a satisfying meal that the whole family will adore!

Ingredients

Scale
  • 1 tbsp Olive Oil
  • 1 pound Shrimp (peeled and deveined)
  • 1 medium Zucchini (chopped)
  • 1 Red Bell Pepper (chopped)
  • 1/4 cup Chopped Green Onions (save some extra for garnish)
  • 2 tbsp Peanuts (chopped)
  • 2 tsp Garlic (minced)
  • 1/2 tsp Ginger Paste
  • 3 Dried red chiles
  • 3 tbsp Soy Sauce
  • 3 tbsp Chicken Broth
  • 1 tsp Rice Vinegar
  • 1/4 tsp Xanthan Gum
  • 1 tsp Swerve Brown Sugar Substitute

Instructions

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add chopped zucchini, bell pepper, and shrimp; sauté until shrimp are cooked through.
  3. Stir in minced garlic, ginger paste, salt, and pepper; sauté for another minute.
  4. In a bowl, mix together soy sauce, chicken broth, rice vinegar, xanthan gum, and Swerve brown sugar substitute until well blended.
  5. Pour the sauce into the skillet with the shrimp mixture; let simmer until the sauce thickens.
  6. Garnish with additional green onions and peanuts before serving.

Nutrition

Find it online: https://www.weekmealideas.com/keto-kung-pao-shrimp/