Kung Pao Shrimp

Kung Pao Shrimp Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Take ten minutes to create a memorable Asian-style meal that your family will love.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Fat 9.1 g
Satfat 1.5 g
Monofat 3.6 g
Polyfat 3.1 g
Protein 25.9 g
Carbohydrate 9.1 g
Fiber 2.3 g
Cholesterol 172 mg
Iron 3.4 mg
Sodium 574 mg
Calcium 91 mg


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
1/2 teaspoon crushed red pepper
1 1/2 cups thinly sliced celery
1 cup chopped red bell pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon rice vinegar
1/4 teaspoon salt
2 tablespoons green onion strips


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 celery and bell pepper; 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. Top with onions.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note