Sichuan (Kung Pao) Shrimp
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 256.6
- 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 Pao) Shrimp calories by ingredient
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
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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.
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.
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