Keto Kung Pao Shrimp
Spice up dinner with this incredible keto kung pao shrimp recipe. It's the perfect low-carb takeout copycat.
Ingredients
Kung Pao Shrimp
- 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
Kung Pao Sauce
- 3 tbsp Soy Sauce
- 3 tbsp Chicken Broth
- 1 tsp Rice Vinegar
- 1/4 tsp Xanthan Gum
- 1 tsp Swerve Brown Sugar Substitute
Instructions
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Heat the olive oil in a skillet over medium high heat.
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Add the bell pepper, shrimp and zucchini into the skillet, and saute until the shrimp is cooked through.
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Stir in the ginger paste, garlic and salt and pepper to taste, and saute another minute.
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Reduce the heat to medium.
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In a bowl, combine the ingredients for the sauce until well blended.
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Pour the sauce into the skillet with the shrimp mixture, and simmer until thickened.
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Garnish with additional green onion, chopped peanuts and sesame seeds before serving.
Recipe Notes
Calories: 375
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.