Kung Pao Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plump shrimp tossed with peanuts in a savory, fiery garlic-chili sauce finished with sesame oil. Quick stir-fry with crunchy vegetables and customizable heat. Ready in under 30 minutes for an impressive dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound large shrimp (peeled, deveined, tails off)
- 1/4 cup low sodium soy sauce
- 1/4 cup Japanese sweet rice wine/mirin ((may sub dry sherry))
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 2-3 tablespoons red chili paste*
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 cup salted dry roasted peanuts
- 1 tablespoon olive oil
- 2 bell peppers, chopped ( (any combo of colors))
- 1/2 onion, chopped
- 2 teaspoons freshly grated ginger
- 4-6 garlic cloves, minced
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1101mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 126mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.