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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 10.5 g
  • Cholesterol: 43.1 mg
  • Sodium: 496.7 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Kung-Pao Shrimp calories by ingredient
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Kung-Pao Shrimp

Submitted by: WEIGH2BIG1

Introduction

I came up with this recipe, which I modeled after our local Chinese restaurant's offering, since this is my son's favorite meal there. I came up with this recipe, which I modeled after our local Chinese restaurant's offering, since this is my son's favorite meal there.
Number of Servings: 8

Ingredients

    3 Tbsp olive or grapeseed oil
    10 small white or Portobello mushrooms, sliced
    1 medium onion, slivered
    1 clove garlic, minced
    1 to 2 small zucchini squash, quartered (approx 2 cups)
    1 to 2 small yellow squash, quartered (approx 2 cups)
    1 can sliced water chestnuts, quartered
    8 oz shrimp, peeled and deveined
    3 green onions, slivered into 2-inch sections
    1/2 C dry roasted peanuts
    1/4 C soy sauce
    ground red pepper or Rooster sauce, to taste

Directions

Spray wok or large skillet with cooking spray. Heat pan over medium-high to high heat. Add 1 Tbsp oil and mushrooms to the pan. Once mushrooms are golden brown, remove from pan and set aside.

Add remaining oil to pan. Toss in garlic and onion. Saute until onions are clear. Add zucchini and yellow squash; cook until squashes are tender-crisp.

Return mushrooms to pan. Add water chestnuts, shrimp, green onions, peanuts, soy sauce, and ground red pepper (or Rooster sauce).

Continue cooking, tossing ingredients until they are coated with soy sauce, and shrimp is bright pink.

Serve with steamed or fried rice.

One serving = 5 ounces.

(Can also be prepared with cooked, chopped chicken.)

Number of Servings: 8

Recipe submitted by SparkPeople user WEIGH2BIG1.






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