Kung Pao Shrimp Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound shrimp, peeled and deveined, tails removed
- 1 egg white, beaten lightly
- 1 tablespoon cornstarch
- 1 cup vegetable oil
- 1 tablespoon garlic chili sauce, such as sambal oelek
- 2 teaspoons minced fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon Chinese red vinegar or red wine vinegar
- 1 tablespoon sugar
- 1/2 cup chopped scallions (white and green parts mixed)
- 2 cups finely shredded white cabbage
- 1/2 cup fresh cilantro leaves, chiffonade
- 1 stalk celery, sliced across paper thin
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- Zest and juice of 1 lime
- 8 soft corn tortillas
- 1/4 cup honey roasted peanuts, chopped
Instructions
- Dice the shrimp into 1/2-inch pieces. Combine in a bowl with the egg white and cornstarch and stir until well coated. Allow to sit for 20 minutes.
- Heat the oil to 375 degrees F in a wok.
- Add the shrimp to the wok and cook until just cooked through. Remove from the oil and set aside.
- Drain all but 2 tablespoons of oil from the wok. Add the garlic chili sauce and ginger to the pan and stir-fry until aromatic, a few seconds. Add the soy, vinegar and sugar to the pan, stirring to make a sauce. Then add the cooked shrimp back to the wok, tossing to coat. Stir in the scallions. Keep warm until ready to assemble.
- Mix the cabbage, cilantro and celery together. Set aside.
- In a small bowl, mix together the mayonnaise, Sriricha, lime zest and juice until smooth.
- To assemble, warm the tortillas on a griddle or dry pan. Divide the shrimp among the tortillas. Top with a heavy pinch of the cabbage mixture, drizzle with the Sriracha sauce and garnish with the chopped honey roasted peanuts. Serve immediately.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Honey, Nuts.
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