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Kung Pao Shrimp
A better-for-you take on a popular restaurant dish, this Kung Pao Shrimp is intensely flavorful, well-balanced, high-protein, and full of veggies. Tossed in a sweet, tangy sauce, it’s ready in less than 30 minutes! Pairs well with rice.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- pan
- skillet
📝 Preparation Steps
1
Whisk
2
In a bowl, add the broth, oyster sauce, Sriracha, and cornstarch. Whisk until smooth. Set aside.
oyster sauce3 tablespoonsSriracha2 teaspoonscornstarch2 teaspoons
3
Heat
4
In a large non-stick pan or wok, add 1 TB oil over medium-high heat. Once oil is just smoking, add shrimp and peanuts. Cook ⏱️ 1 minute or just until shrimp turn spotty and partially opaque in color. Transfer to a bowl. Set aside.
shrimp (extra large or jumbo, peeled and deveined)1 pound
5
Cook
6
In the skillet over medium heat, add remaining oil, bell peppers, garlic, and ginger. Stir to combine. Cook ⏱️ 3 minutes, stirring frequently.
fresh ginger (grated)1 tablespoon
7
Boil
8
Stir in broth and bring ingredients to a boil.
9
Simmer and Serve
10
Add back the shrimp and peanuts. Simmer just until the sauce thickens and the shrimp turn fully opaque, no longer than ⏱️ 1 minute. Do not overcook. Immediately remove from heat once shrimp turns opaque and serve warm.
shrimp (extra large or jumbo, peeled and deveined)1 pound
Nutrition Facts
calories
356 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
13 g
sodium Content
657 mg
protein Content
38 g
trans Fat Content
0.03 g
cholesterol Content
190 mg
carbohydrate Content
21 g
saturated Fat Content
4 g
unsaturated Fat Content
20 g
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