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.

Yield:

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

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
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

Preparation

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
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