Kung Pao Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kung Pao Shrimp is a stir-fried dish with shrimp, vegetables, and peanuts in a savory-sweet sauce flavored with garlic, ginger, and soy. The dish is quick to prepare and works well served over rice or noodles for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¾ pound medium shrimp (peeled and deveined)
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 small onion (chopped)
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 tablespoon garlic (grated)
- 1 tablespoon grated fresh ginger
- ½ teaspoon red pepper flakes (more if desired)
- 3 green onions (thinly sliced)
- ¼ cup dry roasted peanuts
- ⅓ cup reduced sodium chicken broth
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
At a glance
PER SERVING · TIME 25M
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
- 10m
- Sodium
- 1421mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 604mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.