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Kung Pao Shrimp

Kung Pao Shrimp
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

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

Take ten minutes to create a memorable Asian-style meal that your family will love.

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

Nutrition 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

How to Make It

  1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

    Peeling, Deveining, and Butterflying 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.