Kung Pao Shrimp with Coconut Sugar


Do you always crave for that Chinese Take-out right around the corner? I do..

Dimsum is a Chinese style cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates. These dishes are famous for the unique way they are served.

These delicious foods always leave me craving for more.

Sadly, they are not always available when I am craving for that dumpling, pork bao or those egg custard tarts, especially the ever so delicious Kung Pao Shrimp.

Luckily, I found a Kung Pao Shrimp recipe that will surely be a hit when you crave for some Chinese dishes.



Here are the ingredients:

  • 1 pound large shrimp, deveined

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, minced

  • 6-8 small dried red chilies

  • 1/2 large white onion, diced

  • 1/4 cup raw peanuts

  • 2 green onions, sliced

  •  1/3 cup low sodium soy sauce

  • 2 teaspoon sesame oil

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon Coco Treasure Coconut Sugar

  • 1 1/2 tsp. crushed red pepper flakes

  • 1 tbsp. arrowroot starch

  • 1/3 cup low sodium chicken broth


    Heat the olive oil over medium-high heat in a large fry pan.

    Add the onion and cook until it is almost tender.

    Add the shrimp. Cook until pink and fully cooked.

    Add the garlic, ginger, chilies, and peanuts. Cook for 2 minutes while stirring frequently.

    Add the soy sauce, sesame oil, white wine vinegar, Coco Treasure coconut sugar, red pepper flakes, chicken broth, and stir. Mix ingredients well.

    Whisk in the arrowroot starch until it is dissolved. Stir until it comes to a low boil and thickens slightly. Reduce heat and simmer for 3-5 minutes.

    Top with sliced green onions, if desired.

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