Low Carb Kung Pao Shrimp: A Delicious and Healthy Option

Table of Contents

Low Carb Kung Pao Shrimp: Kung Pao shrimp is an iconic Chinese dish from Sichuan that has become beloved worldwide due to its bold and spicy flavors. This classic Kung Pao recipe usually involves shrimp, vegetables and peanuts stir-fried together in a spicy sauce made of chili peppers, Sichuan peppercorns and other seasonings; however for those watching their carb intake it may not be ideal due to ingredients such as cornstarch, sugar or other high-carb components being included in its ingredients list. For this dish

Enjoying Kung Pao shrimp while adhering to a low-carb diet remains possible! In this article, we’ll look at an alternative Kung Pao shrimp recipe which uses ingredients with lower net carbs while still producing that classic spicy and savory taste of traditional Kung Pao dishes.

The Ingredients

To make low-carb Kung Pao shrimp, you will need the following ingredients:

1 pound of peeled and deveined raw big shrimp
2 tablespoons of coconut oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup of roasted unsalted peanuts
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 green onions, sliced thinly
1 tablespoon of sesame oil
Salt and pepper to taste

For the Sauce:

1 tablespoon of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of hoisin sauce
1 tablespoon of chili garlic sauce
1 teaspoon of erythritol or other low-carb sweetener
1/2 teaspoon of xanthan gum (optional, for thickening)

Instructions

Use a large skillet or wok heated over high heat, adding coconut oil to it and swirling to cover its entire surface.

Add the red and green bell pepper slices to a heated pan, and stir-fry for 2-3 minutes until they begin to soften. Next, add shrimp, stirring for another 2-3 minutes until their pink colour emerges and they have reached desired doneness.

Add minced garlic and ginger to the pan and stir fry for approximately 30 seconds until fragrant, before stirring in unroasted salted peanuts roasted separately until they become lightly browned 1-2 minutes later.

Whisk the soy sauce, rice vinegar, hoisin sauce, chili garlic sauce and low-carb sweetener until everything is evenly combined in a small bowl. If desired, add additional thickeners like xanthan gum and mix into the mixture before whisking again to achieve your desired thickness.

Pour the sauce over the shrimp and vegetables and continue stirring-frying for another 1-2 minutes until the sauce thickens and coats them evenly.

Remove from heat, add the green onions, drizzle sesame oil overtop of dish and give one last stir to ensure everything has combined evenly.

Serve these low-carb Kung Pao shrimp hot on top of cauliflower rice or by itself for an appetizer dish that won’t break the bank!