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Low Carb Kung Pao Shrimp Skillet

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  • prep time

    prep time

    2 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    17 min

Low Carb Kung Pao Shrimp Skillet

Expect a spicy, sweet, salty, peppery, crunchy, chewy skillet in this recipe! You get the full effect of delicious takeout kung pao shrimp in a healthy, keto meal. Double up on this recipe for a week of meal prepping. This recipe here was garnished with fresh chopped green onion, but you are welcome to add your favorite takeout-style condiment at your discretion.

Jessica L.

  • Net Carbs

    6.3 g

  • Fiber

    2.1 g

  • Total Carbs

    8.4 g

  • Protein

    8.7 g

  • Fats

    17.6 g

222 cals

Low Carb Kung Pao Shrimp Skillet

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Cashews, Raw

    Cashews, Raw

    ¾ ounce

  • Olive Oil

    Olive Oil

    ½ tablespoon

  • Green Bell Peppers, Raw

    Green Bell Peppers, Raw

    1-½ ounce

  • Sliced Shitake Mushrooms by Wegmans

    3 ounce

  • Ginger Root, Raw

    Ginger Root, Raw

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Shrimp Raw

    Shrimp Raw

    10 large

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Butter, Salted

    Butter, Salted

    1-½ tablespoon

  • Soy Sauce

    Soy Sauce

    2 teaspoon

  • Sambal Oelek Paste Of Chili by Rooster

    Sambal Oelek Paste Of Chili by Rooster

    ½ teaspoon

  • Garlic, Fresh

    Garlic, Fresh

    ½ teaspoon

  • Sesame Seeds

    Sesame Seeds

    ¾ teaspoon, whole pieces

Recipe Steps

steps 6

17 min

  • Step 1

    Place chopped cashews in a pan over low heat and heat the nuts until they are toasty and fragrant - about 1-2 minutes.
    Step 1

  • Step 2

    Toss into the pan the olive oil, thin-sliced bell pepper, sliced shitakes, fresh ginger, and onion powder. Cook over medium-high heat until the peppers and mushrooms sweat and tenderize in the pan.
    Step 2

  • Step 3

    Push the ingredients to the circumference of the pan. Toss the shrimp with the salt and pepper before placing them into the center of the pan.
    Step 3

  • Step 4

    Cook the shrimp for 1-2 minutes per side - until the shrimp is just pink on both sides.
    Step 4

  • Step 5

    Push the shrimp to the circumference of the pan with the peppers and mushrooms. Reduce the heat to low and let the butter melt in the center of the pan. Add in the remaining ingredients to toast in the butter for about 30 seconds.
    Step 5

  • Step 6

    Toss all the ingredients together in the pan so the shrimp and veggies are coated in the buttery, sticky sauce. Cook for an additional 1-2 minutes so the ingredients caramelize slightly in the sauce.
    Step 6

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Comments 2

  • monherbert

    monherbert 3 years ago

    I added 2 or 3 drops of sesame oil also

    • AwesomeMacadamia833925

      AwesomeMacadamia833925 4 years ago

      Loved this recipe! I traded out the peppers with zucchini and I used bella mushrooms. I served it over some cooked cabbage. We will have this in the rotation now. So good. I would post a picture if knew how.