A better-for-you take on a popular restaurant dish, this Kung Pao Shrimp is intensely flavorful, well-balanced, high-protein, and full of veggies. Tossed in a sweet, tangy sauce, it’s ready in less than 30 minutes! Pairs well with rice.
In a bowl, add the broth, oyster sauce, Sriracha, and cornstarch. Whisk until smooth. Set aside.
In a large non-stick pan or wok, add 1 TB oil over medium-high heat. Once oil is just smoking, add shrimp and peanuts. Cook 1 minute or just until shrimp turn spotty and partially opaque in color. Transfer to a bowl. Set aside.
In the skillet over medium heat, add remaining oil, bell peppers, garlic, and ginger. Stir to combine. Cook 3 minutes, stirring frequently.
Stir in broth and bring ingredients to a boil.
Add back the shrimp and peanuts. Simmer just until the sauce thickens and the shrimp turn fully opaque, no longer than 1 minute. Do not overcook. Immediately remove from heat once shrimp turns opaque and serve warm.
See original article for variations and substitutions. If needed, double check that your brand of oyster sauce is gluten-free.If you enjoyed this recipe, come back and give it a rating ♡