Little Sunny Kitchen · by Diana★ 5.0 (21)
Kung Pao Shrimp
NUTRITION · PER SERVING20M COOK
CAL 16%·PRO 43%
CARBS 13G17% OF CAL
2G FIBER6G OTHER5G TOTAL SUGAR
FAT 21G60% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp stir-fried with bell peppers in a sweet and spicy sauce, topped with peanuts. Quick and flavorful, this dish pairs well with rice for a satisfying weeknight dinner.
mainchinesestir fryshellfishdairy freegluten free
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound raw shrimp (I used 31-40 count per pound size, thawed if frozen, peeled and deveined)
- 1 tablespoon soy sauce (I used gluten-free)
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce (or coconut aminos)
- 1 teaspoon sesame oil
- 2 teaspoons granulated sugar (or honey)
- ½ teaspoon crushed red pepper flakes (or 1 teaspoon sriracha)
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper (diced into ½” pieces)
- 4 medium cloves garlic (minced)
- 1 tablespoon grated ginger
- ½ cup unsalted roasted peanuts
- 3 large green onions (cut into ½ inch pieces)
At a glance
PER SERVING · TIME 20M
CAL 16%·PRO 43%
CARBS 13G17% OF CAL
2G FIBER6G OTHER5G TOTAL SUGAR
FAT 21G60% OF CAL
3G SAT18G UNSAT
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
- 1288mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 125mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.