Kung Pao Shrimp
View original ↗
Well Plated · by Erin Clarke★ 5.0 (18)

Kung Pao Shrimp

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 71%
CARBS 75G48% OF CAL
7G FIBER59G OTHER9G TOTAL SUGAR
FAT 25G35% OF CAL
3G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shrimp stir-fried with peanuts, peppers, and aromatics in a savory-sweet glaze with sesame and ginger. Served over brown rice. Restaurant-quality and incredibly fast.

mainchinesestir frybowlshellfishdairy free
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1 pound jumbo 12- to 15-count raw shrimp, fresh or frozen and thawed, peeled and deveined
  • 3 tablespoons low-sodium soy sauce (divided)
  • 2 tablespoons + 2 teaspoons rice vinegar (divided)
  • 1 1/2 teaspoons sesame oil (divided, toasted or untoasted)
  • 3 teaspoons cornstarch (divided)
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon crushed red pepper flakes (more or less to taste)
  • 2 tablespoons canola oil or grapeseed or avocado oil
  • 1 red bell pepper (diced into 1/4-inch pieces)
  • 1 green bell pepper (diced into 1/4-inch pieces)
  • 1 medium yellow onion (diced into 1/4-inch pieces)
  • 1/2 cup peanuts (preferably unsalted)
  • 3 garlic cloves minced (about 1 tablespoon)
  • 1 tablespoon minced or grated fresh ginger from about a 1-inch piece
  • 3 green onions thinly sliced (white and green parts separated from the dark green parts (about 1/2 cup))
  • Cooked brown rice for serving
PREP
5M
SODIUM
1470MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.