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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 258.6
  • Total Fat: 8.3 g
  • Cholesterol: 137.8 mg
  • Sodium: 824.1 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.7 g

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

Submitted by: TORTUETOO

Introduction

(adapted from a Hungry Girl recipe) (adapted from a Hungry Girl recipe)
Number of Servings: 5

Ingredients

    - 3/4 c. red bell pepper chunks
    - 3/4 c. green bell pepper chunks
    - 3/4 c. yellow bell pepper chunks
    - 1 c. mushrooms, cut into pieces
    - 1 c. baby spinach
    - 3/4 c. onion, chopped
    - 1 c. celery, chopped
    - 1 can sliced waterchestnuts
    - 1/4 c. chopped peanuts
    - 16 oz. shrimp, peeled & de-veined
    - 4 T. reduced sodium soy sauce
    - 4 tsp. sugar or splenda
    - 1 T cornstarch
    - 1 tsp. garlic
    - 2 tsp. red chili sauce
    - salt and pepper to taste
    - hot sauce to taste

Directions

Begin by combining 2 T of cold water with soy sauce, vinegar, sugar (or splenda), cornstarch and chili sauce - stir well until all ingredients have dissolved. Set sauce aside. Heat canola oil over medium-high heat in large nonstick skillet or wok. Cook shrimp until pink then remove and set aside. Add mushrooms, bell peppers, celery, onion garlic and 2 T of water to wok. Stirring occasionally, cook for about 5 minutes. Add peanuts, waterchestnuts and spinach - raise heat to high, give sauce a stir and add it to the pan/wok as well. Return shrimp to wok and mix entire dish until all ingredients are coated in sauce and the sauce is hot and thick. Season to taste with salt, pepper and hot sauce. Enjoy!

Makes approx. 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user TORTUETOO.





TAGS:  Fish | Dinner | Fish Dinner |

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