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Kale Pao Shrimp

Everybody loves kung foo fighting, and will probably love this Kung kale shrimp. My love for Chinese food will never end, and it doesn't have too. I came up with a healthier alternative to my favorite dish, Kung Pao shrimp. Low sodium, no msg, no trans fats, but a whole lotta flavor! Super fast, easy prep, and only ONE POT! Doesn't get any better than this. Here is what you will need:

Zucchini
​Red bell pepper
onions
​garlic
Kale
shrimp
coconut oil
​cashews
​coconut aminos
​Honey

#ALLYOUGOTTADOIS
​1. Chop up zucchini, red bell pepper, onions, garlic and kale, and set aside.
Everything cooks really fast so have all ingredients ready before heating pan/wok.
2. Start with shrimp, onions, and garlic. Add salt and pepper.
​3. In the end mix in kale, zucchini and cashews so they wont get too soggy. I finish with coconut amino, which is like a healthy soy sauce and a dash of honey. Some like it hot so feel free to sprinkle your individual plate with crushed red peppers!

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