Cooking Light Kung Pao Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp. canola oil1 lg. red bell pepper, seeded and chopped2 med stalks of celery, chopped1 tsp. crushed red pepper flakes6 c. broccoli florets2 tbsp. corn starch2 tbsp. lower-sodium soy sauce1 tbsp. balsamic vinegar1 tsp. ground ginger12 oz. med shelled, deveined shrimp1 bunch green onions, thinly sliced1/2 c. unsalted, dry roasted peanuts, chopped2 cloves garlic, crushed with press
In a 12 in. nonstick skillet, heat oil on med heat. add red bell pepper, celery, crushed red pepper, and pinch of salt. cook 9-10 min or until tender, stirring occasionally. meanwhile in large microwave-safe bowl, combine broccoli and 1/4 c water. cover with vented plastic wrap; microwave on high 3 min or until broccoli is crisp-tender. uncover and set aside. in med bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 c water, and 1/4 tsp black pepper; add to skillet along with shrimp, green onions, peanuts, and garlic. cook 3-4 min or until shrimp just turn opaque through out, stirring frequently. serve over brown rice alongside broccoli
Serving Size: 4- 3/4 c. servings
Number of Servings: 4
Recipe submitted by SparkPeople user TJONESY6.
Serving Size: 4- 3/4 c. servings
Number of Servings: 4
Recipe submitted by SparkPeople user TJONESY6.
Nutritional Info Amount Per Serving
- Calories: 357.2
- Total Fat: 17.8 g
- Cholesterol: 129.2 mg
- Sodium: 464.2 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 6.2 g
- Protein: 27.8 g
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