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Healthy Kung Pao Shrimp and Noodles

These Kung Pao Shrimp Noodles are quite possibly the highest volume recipe on my blog. If you’re unfamiliar with that term, it basically means you get to eat a ton of food without consuming very many calories. 

How much food? Well, if you could somehow manage to finish off the entire pan (about 2.5 pounds of food), that would only set you back 1,268 calories. 

three photos of kung pao shrimp noodles in a white bowl and in the skillet

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Ingredients for Low Calorie Kung Pao Shrimp Noodles

The recipe is split into two parts—the sesame ginger shrimp and the vegetables with my spin on a Kung Pao sauce. The shrimp is super easy and here’s everything you’ll need:

  • extra large shrimp
  • sesame oil
  • minced ginger
  • salt and pepper

That’s it! Just heat the pan with oil, add the ginger, cook for a minute, add the shrimp, and you’re ready to move on.

ingredients for kung pao shrimp noodles and how to cook the shrimp

For the vegetables, I really wanted to increase the volume of the recipe like I mentioned above. That’s why you’ll find brussels sprouts in addition to chopped bell pepper. This may seem weird, but I promise it works with the flavor combos! 

All you’ll need to do with the veggies is sauté in a bit of olive oil before adding the sauce. And here’s what you’ll need for the sauce: 

  • soy sauce
  • sriracha 
  • chili garlic sauce 
  • rice vinegar
  • sugar free pancake syrup 

how to cook the vegetables for kung pao shrimp noodles

Easy enough, right? 

Low Carb Noodles and Extra Ingredients

Aside from the shrimp and vegetables, all that’s left are the noodles, peanuts, sesame seeds, and any other fixins you want to add. 

What are palm heart noodles?

For the noodle portion of this Kung Pao Shrimp Noodles recipe, you’ll need something that was completely new to me—palm heart noodles. It’s made from part of the core of palm trees and I’d compare it to zoodles (but much better and far less work). And each 14-ounce can has just 60 calories! 

noodles on top of kung pao shrimp in the skillet

I used Palmini Pasta which can be found at Walmart, Whole Foods, and a host of other stores. 

I’ll also add that I like a high noodle to other ingredients ratio. If you wanted fewer noodles, go with one can instead of two. 

And if you’re wondering what else you can do with these noodles, check out my low carb pasta carbonara recipe.

Final Recipe Notes

This recipe, like nearly all my recipes, is highly customizable. You’re more than welcome to swap the noodles for something else, use chicken instead of shrimp (I’d cook the chicken using the method from my fajita chicken burrito bowls recipe), or swap the brussels sprouts out for green beans or broccoli. Make it your own! 

You could also swap the noodles for another low carb option like my air fryer cauliflower rice.

If you need any help, drop a comment below and I’ll do my best to point you in the right direction. 

kung pao shrimp noodles in a pan

Okay, that’s all I have for you. If you try this Kung Pao Shrimp Noodles recipe, grab a photo of your creation and tag me on Instagram @mason_woodruff or join my free Facebook group and let me know what you think! 

kung pao shrimp with red pepper and brussels sprouts on noodles

Kung Pao Shrimp Noodles

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

One-pan Kung Pao shrimp and vegetables with low carb noodles.



  • 12 oz Extra Large Shrimp, peeled, deveined, tail-on
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Ginger, minced
  • 1 pinch Salt and Pepper

Vegetables and Noodles


  1. Prepare the vegetables by chopping the red pepper and mincing freshly peeled ginger. If you're adding the brussels sprouts, microwave them from frozen for 3 minutes and cut them in half. ingredients for kung pao shrimp noodles on a cutting board
  2. Heat a large skillet over medium high heat with the sesame oil before adding the ginger. Cook for about a minute. ginger and sesame oil in a skillet
  3. Add the shrimp and sprinkle with salt and pepper. Cook for 3-4 minutes, stirring often, until pink with red tails. Transfer the cooked shrimp to a plate or bowl. Set aside. cooking shrimp with the sesame oil and ginger
  4. Heat the same skillet with the olive oil before adding the pepper and halved sprouts. Cook for 4-6 minutes until the peppers begin to soften and the sprouts develop a slight char. bell pepper and brussels sprouts in a skillet
  5. While the vegetables cook, mix the sriracha, soy sauce, chili garlic sauce, rice vinegar, and syrup together in a small bowl. sauce ingredients for kung pao shrimp noodles
  6. Add the sauce to the vegetables and cook until the sauce thickens. thicken sauce for kung pao shrimp noodles
  7. Reduce the heat to low and add the noodles, peanuts, and shrimp. Toss until everything is evenly coated. noodles on top of kung pao shrimp in the skillet


Each serving has 2 Smart Points. 

Nutrition Information:
Yield: 6 Servings Serving Size: 180 g
Amount Per Serving: Calories: 210Total Fat: 8gCarbohydrates: 19gProtein: 15g

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Emily Slaba

Wednesday 15th of April 2020

Love these noodles! They’re extremely flavorful and filling.

Erin Lucas

Wednesday 15th of April 2020

One of my personal favorites on here! I subbed broccoli for the Brussels, and it did not disappoint. I also couldn’t get hearts of palm noodles, so settled with chow mein, and still turned out great!


Tuesday 28th of January 2020

I believe when I made this I reported on Facebook that it was kapow flavored! Super easy recipe but so so so full of flavor! I left the peanutse out due to not having them on hand and still was amazing. Quick recipe that doesn't disappoint I promise 😉

Samra Trask

Sunday 24th of November 2019

This recipe is the absolute bomb! I’ve made it over and over and it just never gets old. Freezes/reheats well too! I’ve used skinny syrup caramel coffee flavor instead of the Waldon Farm syrup and it worked very well.

Leigh Rupert

Sunday 24th of November 2019

I absolutely LOVE this recipe although I made a few changes. I do not care for the Walden farms syrup and I like things spicy so I didn’t think it was necessary. I also subbed in broccoli for the Brussels sprouts. This recipe introduced to the Palmini Noodles which now I use in place of all noodles. So so so grateful for Mason!!!

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