Kung Pao Shrimp
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Tastes Better From Scratch · by Lauren Allen★ 4.8 (11)

Kung Pao Shrimp

NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 56%
CARBS 43G42% OF CAL
2G FIBER36G OTHER5G TOTAL SUGAR
FAT 15G32% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick kung pao shrimp stir fry with peanuts, vegetables, and shrimp in a spicy-sweet sauce. It's packed with flavor and ready in 20 minutes, served over rice.

mainchinesestir fryshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tablespoons low-sodium soy sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon cornstarch
  • 1 1/2 pounds uncooked shrimp (large/xl, peeled and tail off)
  • 2 teaspoons cornstarch
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoon chili paste with garlic (, or use sriracha hot sauce mixed with minced garlic)
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoon rice vinegar
  • 3 teaspoons granulated sugar
  • 2 teaspoon red wine vinegar
  • 2 teaspoon sesame oil
  • 3 Tablespoons vegetable oil (, divided)
  • 1 teaspoon Sichuan peppercorn (, or sub crushed red pepper flakes)
  • 1/2 cup dry roasted peanuts
  • 1 teaspoon freshly grated ginger
  • 3 cloves garlic (, minced)
  • 2 green onions (, chopped)
  • 1 red bell pepper (, chopped)
  • 1 green bell pepper
  • 1 small onion (, chopped)
  • 6 whole dried Szechuan Peppers (, optional)
  • 3-4 cups hot cooked rice (, for serving)
PREP
10M
SODIUM
1040MG
ESTIMATE
COMPLETE

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