Kung Pao Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy shrimp and crisp vegetables are tossed in a sweet and spicy sauce with peanuts and fresh aromatics. This takeout-style stir-fry comes together quickly for an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound shrimp (, peeled and deveined)
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon Kosher salt
- 1 teaspoon cornstarch
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 Tablespoons hoisin sauce
- 1 to 2 Tablespoons granulated sugar
- 2 Tablespoons water
- 2 to 3 Tablespoons oil ((vegetable, peanut, or olive))
- 2 bell peppers (, sliced into bite-sized pieces)
- 1 small zucchini (, cut unto bite-sized pieces )
- 1 Tablespoon sesame oil (, can sub for another oil if needed, optional)
- 1 bunch green onions (, sliced thin)
- 1 Tablespoon minced garlic ((about 4 cloves))
- 1/2 Tablespoon minced ginger
- 1/2 cup dry roasted peanuts
- Red pepper flakes (, to taste)
- 8 dried chili peppers (, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1361mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 61mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.