KUNG PAO SHRIMP NUTRITION RECIPES

KUNG PAO SHRIMP RECIPE - FOOD.COM

Kung Pao Shrimp Recipe - Food.com image

A quick and easy meal that is full of spice and flavor. It makes plenty of sauce for serving over rice or lo mein noodles. The whole family loved it.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chicken broth
2 tablespoons oyster sauce
1/2-1 teaspoon chili paste, depending on how hot you like it (like sambal oelek)
2 teaspoons cornstarch
1 tablespoon peanut oil
1 tablespoon sesame oil
1 lb extra large shrimp, peeled and deveined
1/2 cup dry roasted peanuts
1 red bell pepper, chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Steps:

Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
Heat the peanut oil in a large skillet over medium high heat.
Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
Serve over rice or lo mein noodles.

Nutrition Facts : Calories 377.8, FatContent 23.3, SaturatedFatContent 3.5, CholesterolContent 172.8, SodiumContent 836.8, CarbohydrateContent 12.4, FiberContent 3, SugarContent 2.7, ProteinContent 31.6

KUNG PAO SHRIMP RECIPE - FOOD.COM

Kung Pao Shrimp Recipe - Food.com image

Make and share this Kung Pao Shrimp recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes or 2 teaspoons szechuan peppercorns
1/4 teaspoon salt
1 lb broccoli floret, rinsed and cut into 1-inch pieces
2 carrots, peeled and sliced
1 tablespoon oil
1 tablespoon minced ginger
2 teaspoons minced garlic
1 lb medium shrimp, shelled and deveined
1/2 cup sliced green onion
1/4 cup roasted chopped peanuts (optional)
hot cooked rice

Steps:

In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
Top with green onions and peanuts. Serve with hot rice.

Nutrition Facts : Calories 209.4, FatContent 7.6, SaturatedFatContent 1.1, CholesterolContent 143.2, SodiumContent 1485.9, CarbohydrateContent 15.8, FiberContent 1.4, SugarContent 3.7, ProteinContent 21.4

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