Kung Pao Shrimp

Ingredients

• 1 lb (450g) medium shrimp I used 31-40 count per pound size, thawed if frozen and deveined
• 1 tablespoon soy sauce I used gluten-free
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil

For The Sauce:

• 3 tablespoons soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 2 teaspoons granulated sugar or honey
• ½ teaspoon crushed red pepper flakes or 1 teaspoon sriracha
• 1 teaspoon cornstarch

For The Stir Fry:

• 2 tablespoons vegetable oil
• 1 red bell pepper diced into ½” pieces
• 4 medium cloves garlic minced
• 1 tablespoon grated ginger
• ½ cup unsalted roasted peanuts
• 3 large green onions cut into ½ inch pieces

Instructions

1. In a bowl, combine shrimp with soy sauce and cornstarch and let it sit and marinate for 10 minutes as you prep the rest of the ingredients.
2. In a small bowl, combine the sauce ingredients (soy sauce, sesame oil, brown sugar, crushed red pepper flakes, and cornstarch) whisk and set aside.
3. Heat vegetable oil in a pan over medium high heat, add shrimp and cook until it’s pink and no longer gray (1-2 minutes per side). Remove onto a bowl, and set aside.
4. To the same pan, add vegetable oil, bell pepper, garlic and ginger and cook for 2-3 minutes. You want the pepper to soften a little bit but stay crunchy.
5. Add the sauce, stir and cook until it starts to thicken, add the shrimp and cook for 30 seconds then remove from heat. Stir in the peanuts and green onions and serve over rice.