Kung Pao Shrimp Recipe
Recipe By Handle The Heat
I can't tell you how many times i wrote/called/labeled this recipe as "kung fu shrimp. " i blame those jackie chan v8 juice commercials. whatever it's supposed to be called, it sure is good. i guess.
4
22 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Kung Pao Shrimp Recipe
- 0.19 cup Low sodium chicken broth
- 1/4 tablespoon Oyster sauce
- 1/4 tablespoon Hoisin sauce
- 1/2 teaspoon Chinese black vinegar or plain rice vinegar
- 1/2 teaspoon Toasted sesame oil
- 0.38 teaspoon Cornstarch
- 1/4 pound Large shrimp, peeled and deveined
- 1/4 tablespoon Dry sherry or chinese rice cooking wine
- 1/2 teaspoon Soy sauce
- 3/4 Garlic cloves, minced
- 1/2 teaspoon Grated fresh ginger
- 3/4 tablespoon Vegetable oil
- 0.13 cup Dry roasted peanuts
- 0.38 teaspoon Dried red pepper flakes
- 0.13 inch 1 red bell pepper, stemmed, seeded, and cut into
- 3/4 Green onions, sliced thin
Nutrition
value
value
616
calories per serving
34 g Fat39 g Protein37 g Carbs7 g FiberOther
Current Totals
- Fat34g
- Protein39g
- Carbs37g
- Fiber7g
MacroNutrients
- Carbs37g
- Protein39g
- Fiber7g
Fats
- Fat34g
Vitamins & Minerals
- Calcium164mg
- Iron4mg
- Vitamin A88mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B122mcg
- Vitamin C18mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium130mg
- Manganese2mg
- Phosphorus449mg
- Selenium55mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Handle The Heat