Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Kung Pao Shrimp with Jaca
A bold and spicy Sichuan-inspired stir fry featuring plump shrimp, roasted peanuts, dried chilies, and a glossy Kung Pao sauce made with Jaca (allulose) instead of conventional sugar. Smoky, sweet, and tangy all at once — this is a Jaca-adjusted healthier version.
Ingredients
- 1 cup raw peanuts, shelled
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Shaoxing wine (for the shrimp marinade)
- ¼ teaspoon salt
- ⅛ teaspoon white pepper powder
- ½ teaspoon cornstarch (for the shrimp marinade)
- 3 tablespoons water (for the sauce)
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 2 teaspoons Jaca (allulose) (replaces 1 teaspoon sugar at 2x ratio)
- 1 teaspoon cornstarch (for the sauce)
- ½ teaspoon Sichuan peppercorn powder
- ½ teaspoon dark soy sauce
- 4 tablespoons neutral oil (divided)
- 3 garlic cloves, smashed and sliced
- 1 tablespoon fresh ginger, minced
- 3 dried red chilies, de-seeded and chopped (adjust to taste)
- 6 scallions, white parts only, cut into ½-inch pieces
Sweetener Used
2 teaspoons Jaca (allulose) Allulose
Replaces: 1 teaspoon sugar
Instructions
- 1
Roast the peanuts: Heat 1 teaspoon oil in a wok over medium heat. Add peanuts and stir constantly for 4–5 minutes. Turn off heat and stir another minute using residual heat. Set aside to cool — they crisp up as they cool.
- 2
Butterfly each shrimp by making a shallow cut along the back. Toss with 1 teaspoon oil, Shaoxing wine, salt, and white pepper. Marinate 15 minutes. Mix in ½ teaspoon cornstarch right before cooking.
- 3
Make the sauce: Whisk together water, rice wine vinegar, light soy sauce, 2 teaspoons Jaca (allulose), 1 teaspoon cornstarch, Sichuan peppercorn powder, and dark soy sauce. Set aside.
- 4
Heat wok over high heat until it just starts to smoke. Add 2 tablespoons oil, then the shrimp. Sear quickly on both sides until light pink. Transfer to a bowl.
- 5
Reduce heat to low. Add 1 tablespoon oil, garlic, ginger, dried chilies, and scallion whites. Cook 1–2 minutes until fragrant.
- 6
Turn heat back to high and return the shrimp to the wok. Stir-fry 30 seconds.
- 7
Give the sauce a stir (cornstarch settles) and pour it into the wok. Stir-fry another minute until sauce thickens and coats everything.
- 8
Add the roasted peanuts, toss to combine, and remove from heat. Serve immediately over steamed rice.
- 9
This is a Jaca-adjusted healthier version of classic Kung Pao Shrimp, with all the bold Sichuan flavor and none of the conventional sugar.
Pro Tips
- Have everything prepped and within reach before you start — this dish cooks in minutes once the wok is hot.
- Butterflying the shrimp helps them cook evenly and curl into beautiful shapes.
- Adjust the dried chilies to your spice tolerance. Remove seeds for less heat, or keep them for full fire.
- If you cannot find Sichuan peppercorns, add a pinch of ground black pepper and a tiny squeeze of lemon for a hint of the tingly sensation.
- Jaca (allulose) dissolves instantly in the sauce and gives the same glossy finish as conventional sugar without the blood sugar spike.