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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 12.8 g
  • Cholesterol: 172.5 mg
  • Sodium: 453.3 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 25.1 g

View full nutritional breakdown of Sichuan (Kung Pow) Shrimp calories by ingredient
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Sichuan (Kung Pow) Shrimp

Submitted by: LILSTARLET
Sichuan (Kung Pow) Shrimp

Introduction

Tastes just like the Chinese restraunts do it!!!
Also try this Szechuan recipe with Chicken, Beef or Tofu instead of Shrimp!
Tastes just like the Chinese restraunts do it!!!
Also try this Szechuan recipe with Chicken, Beef or Tofu instead of Shrimp!

Number of Servings: 4

Ingredients

    1 pound raw shrimp, peeled and deveined
    2 tablespoons olive oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    1 large green bell pepper, cut into 1-inch dice
    1/4 teaspoon salt
    1oz Cashews (or other favorite nut)
    Sichuan Sauce, (recipe follows)


    Sichuan Sauce:
    3 tablespoons reduced-sodium chicken broth
    1 tablespoon tomato paste
    2 teaspoons balsamic vinegar
    1 teaspoon sugar
    1 teaspoon lite soy sauce
    1/2 teaspoon sesame oil
    1/4 teaspoon cornstarch
    1/4 teaspoon crushed red pepper, or to taste

Directions

1) To prepare Sichuan Sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and red pepper in a small bowl. Set aside.

2) Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.

3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon olive oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon olive oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper, nuts and salt and stir-fry for 30 seconds.

4) Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user LILSTARLET.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I do not see how anyone could be disappointed in this recipe. ha I thought it was awesome. Now I did add more red pepper but only because I love spicy. I also added brocolli, red pepper, carrots and some cabbage for flavor and color and nutrition. Will make it again and again! - 1/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    made this tonight...outstanding and very simple! in addition to the bell pepper, I made it with some frozen stirfry veggies(slightly thawed)...yummy! - 2/11/10

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  • I made this with chicken and found the sauce to be 'meh' until I added sriracha sauce. I added diced water chestnuts, shredded carrot, diced onion, and small pieces of celery for some bulk. - 8/24/13

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  • This was really nice. I'll use less sugar and cornstarch in the sauce next time, but other than those changes it's great. Easy to make, too. - 3/7/13

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  • Found the sauce a bit disappointing until I added some chili paste. Even so, I will likely skip this recipe in the future. - 11/28/11

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  • I agree with Chelsnaddy, this recipe needs more of a kick. Def add more red pepper, over 1tsp. This recipe is worth repeating, overall good. - 11/9/11

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  • Yummy! I used onions and asparagus instead of garlic and bell pepper. It was great! - 2/19/11

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  • making this today,sounds great - 2/6/11

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  • Loved this recipe!! I have such a hard time finding low sodium asian recipes. This was perfect!! - 1/17/11

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  • Made this with chicken. I was pleasantly surprised how much flavor it had! I recommend serving it with some cut cucumbers in a little rice vinegar to cool off the mouth!! - 8/12/10

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  • Wow! This was soooo good! - 6/26/10

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  • made this for my boyfriends birthday, with miso soup , he said he liked it but could have had a bit more kick to it. i recommend getting pre-cooked shrimp, especially if you do not cook shrimp very often , to ensure its cooked thoroughly. all in all it was ok - 6/3/10

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  • SO EASY! It was delicious! - 5/10/10

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  • totally awesome prep to table less than an hour :) great for even a weeknight - 4/25/10

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  • This is a wonderful and easy recipe. It is very flavorful. I didn't have any bell peppers on hand or even soy sauce but it still turned out great !! - 4/10/10

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  • use pine nut instead of cashews in this recipe - 3/3/10

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  • This recipe is perfect! It's relatively low in calories, tastes great and is easy to make. I recommend it to anyone. - 2/8/10

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  • Delicious! I made this tonight but used chicken instead of shrimp (as my husband doesn't eat shrimp) and used yellow and green peppers. It was a very easy and quick dish to make and I will make it again. - 2/7/10

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  • This dish had wonderful flavor!! It was very easy to prepare, and the recipe was very detailed! I loved it! - 2/2/10

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  • I will definitely be making this one again! - 1/27/10

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  • Incredible!
    0 of 1 people found this review helpful
    going to make this for my hubby b-day thanks so much sounds sooo good !!! - 1/20/10

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