Kung Pao Shrimp

Inspired by my sweet sister-in-law’s Kung Pao Pork, this version is lighter on calories (if you’re into that kind of thing).


  • 1/3 Cup Water
  • 2 1/2 TBS Sugar
  • 1 TBS Fresh Lemon Juice
  • 2 tsp Cornstarch
  • 2 tsp Crushed Red Pepper Flakes
  • 1/4 Cup Low Sodium Soy Sauce
  • 2 TBS Vegetable Oil
  • 2 Garlic Cloves, Minced
  • 1 Onion, Quartered
  • 2 Bell Peppers, Cut Into Strips
  • 1 lb Shrimp, Peeled and Deveined


  1. Combine first 6 ingredients in a small mixing bowl, stirring with whisk until blended. Set aside.
  2. Pour oil into large skillet, and heat at medium heat for one minute.
  3. Add onion and bell peppers to skillet, cook until onions start to become translucent.
  4. Add minced garlic and shrimp. Cook around 6 minutes.
  5. Stir soy sauce mixture into skillet. Cook, stirring constantly, approximately 1 minute, or until thickened.

I usually serve this over white rice (brown rice or rice noodles work well, too). Garnish with fresh chopped cilantro and sriracha, to taste.


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