Kung Pao Shrimp

I saw this recipe recently for traditional Kung Pao Shrimp. With a few simple paleo substitutions, we enjoyed this great spicy Asian meal over cauliflower rice. This was a quick one to put together. Be sure to have all of the ingredients prepared before you start your wok. I cooked it in my old electric wok, but you could also use a very hot skillet.

Adapted from myrecipes.com.


Serves 3-4.

Ingredients
4 tsp coconut aminos, divided
2 tsp arrowroot powder
1 pound peeled and deveined medium raw shrimp
1 Tbsp sesame oil
1/4 cup raw almonds, toasted and chopped
1 Tbsp fresh ginger, peeled and minced
1 Tbsp fresh garlic, minced
1/2 tsp crushed red pepper
1 1/2 cups celery, thinly sliced
1 cup red bell pepper, chopped
1/4 cup chicken stock or broth
1 tsp coconut or apple cider vinegar
1/4 tsp sea salt
2 Tbsp green onion strips
1/2 head cauliflower, pulsed in a food processor until it is a rice-like consistency

Preparation

1. Combine 2 tsp coconut aminos and arrowroot powder in a small bowl. Add shrimp and toss to coat.
2. Place cauliflower rice in a microwave-safe bowl, cover, and microwave on high for 3-4 minutes or until cooked. (Time will vary depending on your microwave.) Keep warm.
3. Heat sesame oil in a wok or large skillet over high heat. Add almonds, ginger, garlic, and crushed red pepper; stir fry 30 seconds.
4. Add celery and bell pepper; stir fry 2 minutes or until crisp tender.
5. Add shrimp mixture; stir fry 2 minutes or until shrimp is just pink on the outside.
6. Add remaining 2 tsp coconut aminos and broth.
7. Simmer for about 1 minute or until slightly thickened.
8. Remove from heat; add vinegar and salt. Stir to combine.
9. To serve, spoon cauliflower rice in the bottom of shallow bowls or serving plates.
10. Divide shrimp mixture evenly and spoon over cauliflower rice. Top with onions.