Kung Pao Shrimp

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.7
  • Total Fat: 10.0 g
  • Cholesterol: 172.6 mg
  • Sodium: 433.6 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 25.7 g

View full nutritional breakdown of Kung Pao Shrimp calories by ingredient
Submitted by:

Introduction

adapted from CL, exchange chili garlic for red pepper flakes, add veggies as desired, i added a fresh jalapeno adapted from CL, exchange chili garlic for red pepper flakes, add veggies as desired, i added a fresh jalapeno
Number of Servings: 4

Ingredients

    1 tablespoon low-sodium soy sauce, divided
    1 1/2 teaspoons dry sherry, divided
    2 teaspoons cornstarch
    1 pound peeled and deveined medium shrimp
    1 tablespoon peanut oil
    1/4 cup chopped dry-roasted peanuts
    1 tablespoon minced peeled fresh ginger
    1 tablespoon minced fresh garlic
    2 teaspoon crushed red pepper
    1 jalapeno slices
    1/4 cup fat-free, less-sodium chicken broth
    1 teaspoon rice vinegar
    1/4 teaspoon salt

Tips

jalapeno might need extra time, try putting it in first.


Directions


1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.
2. Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in jalapeno; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt.


Serving Size: 1/4 of the dish, with some sauce

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.

Rate This Recipe