Kung Pao Shrimp (20-minute meal)

Another great weeknight meal or even make-ahead and just reheat when you need an easy lunch!

It’s full of flavor and SO quick and easy to make! As well as super balanced with some good veggies, brown rice pasta, and protein-packed shrimp.

I leave the rice noodle portion up to you - Adjust it to how much personally satisfies you and/or aligns with your calorie goals.

Recipe makes 4 servings

Ingredients

Sauce

• 6 tbsp reduced-sodium soy sauce (tamari or coconut aminos for gluten-free)

• 2 tbsp water

• 1 tsp onion powder

• 1/4 tsp black pepper

• Optional: 2 tsp sriracha

bowl

• 4-8oz brown rice noodles

• 1 tbsp sesame oil

• 24oz shrimp

• 2 bunches baby bok choy

• 4 green onions, sliced (white & green parts separated)

• 2” ginger, grated

• 2 garlic cloves, minced

Toppings

• Peanuts

• Green onions (green parts)

• Optional: sriracha

Directions

1. Mix sauce ingredients in a bowl and set aside.

2. Cook rice noodles according to instructions on the package. Once done cooking, drain, then toss in the sauce.

3. Heat olive oil in a large pan over medium-high heat, then add the shrimp. Cover and cook, stirring occasionally, until cooked through. Remove from heat, leaving the juices behind.

4. Peel each leaf off the bok choy bunch and rinse to remove any dirt. Slice pieces in half long-ways and in half (across) for the bigger pieces.

5. Add the bok choy, white parts of the green onions, ginger, and garlic to the pan with the juices. Cover and cook until the chicken parts of the bok choy are still crips, but easily pierced with a fork.

6. Add the cooked shrimp to the veggies and mix. Then add the pasta and toss together - If the pasta is sticky, add a couple tbsp of water.

7. Top with toppings and enjoy!