Sichuan (Kung Pao) Shrimp

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Sichuan (Kung Pao) Shrimp

4.5 of 5 (22)
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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
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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

    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.

57SHARES
TAGS:  Fish |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I do not see how anyone could be disappointed in this recipe. ha I thought it was awesome. Now I did add more red pepper but only because I love spicy. I also added brocolli, red pepper, carrots and some cabbage for flavor and color and nutrition. Will make it again and again! - 1/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    made this tonight...outstanding and very simple! in addition to the bell pepper, I made it with some frozen stirfry veggies(slightly thawed)...yummy! - 2/11/10

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  • I made this with chicken and found the sauce to be 'meh' until I added sriracha sauce. I added diced water chestnuts, shredded carrot, diced onion, and small pieces of celery for some bulk. - 8/24/13

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  • This was really nice. I'll use less sugar and cornstarch in the sauce next time, but other than those changes it's great. Easy to make, too. - 3/7/13

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  • Found the sauce a bit disappointing until I added some chili paste. Even so, I will likely skip this recipe in the future. - 11/28/11

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