Kung Pao Shrimp
- Number of Servings: 4
Ingredients
1 cup low-sodium chicken broth3 tbsp. oyster sauce2 tsp. hot sauce2 tsp. cornstarch2 tbsp. vegetable oil1 pound extra large shrimp1/2 cup dry-roasted peanuts1 red bell pepper, seeded and chopped3 garlic cloves, minced1 tbsp. grated fresh ginger
1. Whisk broth, oyster sauce, hot sauce and cornstarch in bowl. Heat 1 tbsp. oil in large nonstick skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes. Transfer to bowl.
2. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Clear center of skillet and add garlic and ginger. Cook mashing garlic mixture into pan, until fragrant, about 30 seconds. Stir garlic mixture into bell pepper. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute. Serve.
SIMPLE SIDE: STICKY RICE
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JMAC333.
2. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Clear center of skillet and add garlic and ginger. Cook mashing garlic mixture into pan, until fragrant, about 30 seconds. Stir garlic mixture into bell pepper. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute. Serve.
SIMPLE SIDE: STICKY RICE
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JMAC333.
Nutritional Info Amount Per Serving
- Calories: 313.7
- Total Fat: 18.1 g
- Cholesterol: 172.3 mg
- Sodium: 466.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.1 g
- Protein: 28.4 g
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