Kung Pao Shrimp

28 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 1/4 cups)
By Bruce Weinstein and Mark Scarbrough
December 2009
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

Susan1Gilroy's Review

Saecca
January 05, 2015
I'm not much of a cook, but trying to eat healthier, yet delicious food. This is a keeper! I added some corn, but next time I think I'll make some brown rice.

daneanp's Review

nwilker
May 12, 2014
Not my favorite CL Kung Pao recipe. DH was really the only one who ate it actually. I think it needed a little sweetness. I have other CL Kung Pao recipes that are far superior to this one. Won't make again.

wareagle73's Review

fronzbomber
October 02, 2012
N/A

butrflis's Review

KelGray
September 07, 2012
N/A

GAFoodLover's Review

Purduekel
September 06, 2012
One of the most distinguishing characteristics about Kung Pao sauce is heat - preferably whole dried pepper pods, but jarred chili-garlic sauce or crushed dried cayenne can also be used. I don't like it to be at all sweet, but it needs about 1/2 tsp sugar to enhance the taste the vinegar adds. Most of all, this recipe needs at least 3 tablespoons soy sauce. The classic dish doesn't have a lot of vegetables - often only onion and green bell pepper - but I like it with mushrooms and celery so I add them. If this version is adjusted as suggested it can also be used to make Kung Pao Chicken - but please use boneless thigh meat and not the drier, less tasty, breast meat.

fronzbomber's Review

wareagle73
September 05, 2012
N/A

daisylover's Review

impeck1
May 30, 2012
N/A

Jaymie's Review

HomeCookinFirst
October 11, 2011
I skip the green onions but otherwise follow the recipe. Serve with edamame and brown rice. I really like this meal - very easy and quick and has great flavor.

mrscrazyed's Review

joandannie
October 11, 2011
The flavors in this recipe are truly amazing. But the cooking order is off: if you throw the peanuts into the hot oil over high heat they immediately burn. Because I used broccoli instead of celery, I first cooked that in chicken stock until tender and the stock almost evaporated. After that I followed the recipe as written. Served over rice, this makes for a light, healthy and tasty dinner.

bonitapita's Review

nanagayle
September 21, 2011
N/A