Kung Pao Shrimp
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Kung Pao Shrimp calories by ingredient
Introduction
From: "The Best Simple Recipes" America's Test Kitchen From: "The Best Simple Recipes" America's Test KitchenNumber of Servings: 4
Ingredients
-
1 cup low-sodium chicken broth
3 tbsp. oyster sauce
2 tsp. hot sauce
2 tsp. cornstarch
2 tbsp. vegetable oil
1 pound extra large shrimp
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tbsp. grated fresh ginger
Directions
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.