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Kung Pao Shrimp

Step 1 of 5 · Recipe makes 4 portions

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In a bowl, combine shrimp with soy sauce and cornstarch and let it sit and marinate for 10 minutes as you prep the rest of the ingredients.

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1 pound raw shrimp (I used 31-40 count per pound size, thawed if frozen, peeled and deveined)

1 tablespoon soy sauce (I used gluten-free)

2 teaspoons cornstarch

3 tablespoons soy sauce (or coconut aminos)

1 teaspoon cornstarch