Kung Pao Shrimp (Soy-Free)

Ingredients

• 1 lb Shrimp
• 1 tbsp Tapioca starch
• 3 tbsp Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1/2 tsp Red pepper flakes
• 3 cloves Garlic
• 1 tsp Ginger
• 1/2 cup Peanuts
• 2 stalks Green onions
• 1 tbsp Sesame oil
• 4 cups Rice

Instructions

1. 1In a medium bowl, add the 1 lb shrimp and 1 tbsp tapioca starch. Toss the shrimp until each piece is lightly coated with the tapioca starch.
2. 2In a small bowl, whisk together the 3 tbsp coconut aminos, 2 tbsp rice vinegar, 1 tbsp honey, and 1/2 tsp red pepper flakes until well combined.
3. 3Place a wok or large skillet on the stove over medium-high heat. Add the 1 tbsp sesame oil and heat until it shimmers, about 1 minute.
4. 4Carefully add the coated 1 lb shrimp to the hot wok or skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and reach an internal temperature of 145°F (63°C).
5. 5Add the 3 cloves minced garlic and 1 tsp grated ginger to the wok with the shrimp. Stir and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
6. 6Pour the prepared sauce mixture over the shrimp, garlic, and ginger. Stir continuously and cook for 1-2 minutes, until the sauce thickens slightly and coats the shrimp.
7. 7Add the 1/2 cup peanuts and the 2 chopped green onions to the wok. Stir everything together for about 30 seconds to combine.
8. 8Serve the Kung Pao Shrimp immediately over the 4 cups of cooked rice.

Substitutions

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