Kung Pao Shrimp
User Reviews
4.8
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
6
-
Calories
609 kcal
-
Course
Main Course
-
Cuisine
Chinese
Kung Pao Shrimp
Report
This Kung Pao Shrimp inspired recipe is packed full of flavor and veggies! It's ready in just 20 minutes and is a meal the whole family loves!
Share:
Ingredients
Shrimp Marinade:
- 2 Tablespoons soy sauce low-sodium
- 1/8 teaspoon black pepper freshly ground
- 1 teaspoon cornstarch
- 1 1/2 pounds Shrimp large/xl, peeled and tail off, uncooked
Sauce:
- 2 teaspoons cornstarch
- 1/2 cup chicken broth low-sodium
- 2 teaspoon chili paste or use sriracha hot sauce mixed with minced garlic, with garlic
- 1/4 cup soy sauce low-sodium
- 2 Tablespoon rice vinegar
- 3 teaspoons granulated sugar
- 2 teaspoon red wine vinegar
- 2 teaspoon sesame oil
Stir Fry:
- 3 Tablespoons vegetable oil , divided
- 1 teaspoon Sichuan peppercorn , or sub crushed red pepper flakes
- 1/2 cup peanuts dry roasted
- 1 teaspoon ginger freshly grated
- 3 cloves garlic , minced
- 2 green onions , chopped
- 1 red bell pepper , chopped
- 1 green bell pepper
- 1 onion chopped, small
- 6 Szechuan pepper optional, whole, dried
- 3-4 cups rice for serving, hot cooked
Instructions
- Make Marinade: Mix the marinade ingredients—soy sauce, black pepper and cornstarch—in a bowl. Add shrimp and set aside.
- Make Sauce: Mix the sauce ingredients in a bowl and set aside.
- Sauté peanuts: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
- Sauté Shrimp: Add 1 tablespoon of oil to the pan and bring heat to medium-high. Add shrimp in a single layer and cook just until pink on the bottom, about 2 minutes. Flip and cook on the other side for 1-2 minutes. Remove to bowl with peanuts.
- Sauté Veggies: Add final tablespoon of oil to pan over medium high heat. Add ginger, garlic, green onion, bell peppers, onion (any additional vegetables) and szechuan pepper if desired. Stir-fry for 1-2 minutes.
- Combine: Add the reserved sauce and cook until the sauce begins to slightly thicken. Stir in shrimp and peanuts and toss to combine.
- Serve immediately with a side of hot cooked white rice or fried rice.
Notes
- Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.
- Szechuan Peppers: Add them to cook with the sauce for an extra kick, just be sure to take them out before serving or else it will be very spicy. You can leave them out if you can't find them, or if you want it more mild.
Nutrition Information
Show Details
Calories
609kcal
(30%)
Carbohydrates
86g
(29%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
143mg
(48%)
Sodium
1317mg
(55%)
Potassium
512mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
941IU
(19%)
Vitamin C
45mg
(50%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 86g | 29% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 1317mg | 55% |
| Potassium | 512mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 45mg | 50% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
Other Recipes
You'll Also Love
