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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Kung Pao Shrimp

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

Cooking Light DECEMBER 2009

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

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.

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 9.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 25.9g
  • Carbohydrate: 9.1g
  • Fiber: 2.3g
  • Cholesterol: 172mg
  • Iron: 3.4mg
  • Sodium: 574mg
  • Calcium: 91mg
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Kung Pao Shrimp Recipe

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