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Kung Pao Shrimp

Taylor Stinson
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1 lb

shrimp (40-60 shrimp per bag)

1

red pepper, diced

1

medium-sized yellow onion, chopped

1

zucchini, diced

1/2 cup

chopped peanuts

4

scallions, chopped into 1 inch pieces

2 cups

cooked jasmine rice

1/3 cup

soy sauce or tamari

1 tbsp

sesame oil

1 tbsp

peanut butter

1 tbsp

rice vinegar

4 cloves

garlic minced

1

inch piece ginger, minced

2 tsp

Sriracha