Best Kung Pao Shrimp Recipes

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KUNG PAO SHRIMP



Kung Pao Shrimp image

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

4 to 6 chiles de arbol or other dried chiles
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving

Steps:

  • In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
  • Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
  • Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
  • Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
  • Serve immediately with steamed rice.

KUNG PAO SHRIMP



Kung Pao Shrimp image

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Provided by Lisa Somerset

Categories     World Cuisine Recipes     Asian

Time 1h55m

Yield 2

Number Of Ingredients 18

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
⅓ cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

Steps:

  • Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
  • Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
  • Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 36.2 g, Cholesterol 173.9 mg, Fat 29 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 4.3 g, Sodium 2156.4 mg, Sugar 18.6 g

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)



Kung Pao Chicken, Shrimp or Beef (Panda Express - Style) image

After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net

Provided by Sharon Anne

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
1 small egg, beaten
1/4 cup water
1/4 cup cornstarch
1/2 teaspoon salt
2 green onions (white part sliced and greens cut into 1/2-inch pieces)
1 red pepper, chunked
1 green pepper, chunked
1 small zucchini, chunked
1/3 cup water
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
1 teaspoon rice wine vinegar
2 tablespoons vegetable oil, divided
1 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
granulated sugar, sprinkled in (to your taste)
1/3 cup peanuts, dry-roasted
4 cups cooked white rice (Botan, sticky rice)

Steps:

  • Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
  • Prep and chill veggies.
  • Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
  • About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
  • Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
  • Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
  • Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
  • Add cooked food to sauce and stir in peanuts.
  • Serve over hot rice.

P. F. CHANG'S KUNG PAO SHRIMP RECIPE



P. F. Chang's Kung Pao Shrimp Recipe image

Provided by á-174942

Number Of Ingredients 7

1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon McCormick crushed red pepper
8 ounces shrimp
1 tablespoon chopped green onion
5 whole chile pods
Sesame oil

Steps:

  • Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and add peanuts and chile flakes. This recipe yields 1 serving.

KUNG PAO SHRIMP WITH CASHEWS



Kung Pao Shrimp with Cashews image

Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.

Provided by SharleneW

Categories     Szechuan

Time 18m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chilies, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1 inch pieces
1 1/2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, cut into 1 inch pieces
1/2 green bell pepper, cut into 1 inch pieces
1 lb large shrimp, shelled and deveined
1 cup roasted cashews
1/2 teaspoon sesame oil

Steps:

  • In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
  • In a wok or large frypan, heat the oil over high heat until smoking.
  • Add the chiles and salt; stir-fry until browned, 45 seconds.
  • Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
  • Add the peppers and cook until crisp-tender, 30 seconds.
  • Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
  • Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
  • Stir in the cashews and sesame oil; serve.

Nutrition Facts : Calories 421.4, Fat 24.9, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1541, Carbohydrate 29.3, Fiber 3.2, Sugar 12.3, Protein 23.6

KUNG PAO SHRIMP



Kung Pao Shrimp image

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

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

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, Fat 7.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1485.9, Carbohydrate 15.8, Fiber 1.4, Sugar 3.7, Protein 21.4

KUNG PAO SHRIMP RECIPE - (4.5/5)



Kung Pao Shrimp Recipe - (4.5/5) image

Provided by XrayKim

Number Of Ingredients 17

Kung Pao Sauce:
2 tablespoons oil
1 inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies, use half of the quantity if your dried chilies are regular or longer size
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only
2 tablespoons soy sauce
2 tablespoons sweet soy sauce, for example: ABC Kecap Manis
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar

Steps:

  • Mix the Kung Pao sauce ingredients and set aside. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring. When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

GRILLED KUNG PAO SHRIMP



Grilled Kung Pao Shrimp image

Grilled flavorful shrimp with a little kick.

Provided by kaid711

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 2

Number Of Ingredients 8

¼ cup soy sauce
¼ cup rice wine vinegar
¼ cup Asian (toasted) sesame oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 pound medium shrimp, peeled and deveined

Steps:

  • Whisk soy sauce, rice wine vinegar, sesame oil, garlic, ginger, cayenne pepper, and red pepper flakes together in a bowl. Add shrimp to bowl; gently stir to coat shrimp completely. Set aside to marinate at least 5 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from marinade and shake off any excess. Discard remaining marinade.
  • Grill shrimp until bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 7.1 g, Cholesterol 345.1 mg, Fat 29.7 g, Fiber 1.1 g, Protein 39.9 g, SaturatedFat 4.5 g, Sodium 2202.8 mg, Sugar 0.9 g

KUNG PAO PRAWNS (SHRIMP)



Kung Pao Prawns (Shrimp) image

From Firehouse Food. If you don't like spicy food, you can reduce the amount of chilis and chili oil.

Provided by cookiedog

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 cups long-grain white rice
1 tablespoon vegetable oil
2 lbs medium prawns, peeled and deveined
2 garlic cloves, minced
3 small dried red chilies, such as arbol
1 -2 teaspoon chili oil
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon distilled white vinegar
1/2 cup dried roasted peanuts
1 medium carrot, peeled and thinly sliced on the diagonal
1 stalk celery, thinly sliced on the diagonal
1/2 cup chicken broth
1 teaspoon cornstarch
2 teaspoons sesame oil
salt
3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish

Steps:

  • Cook the rice according to the package directions and keep warm.
  • Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
  • Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
  • Garnish with the green onions and serve with rice.

Nutrition Facts : Calories 755.6, Fat 23.1, SaturatedFat 3.2, Cholesterol 285.8, Sodium 2138.7, Carbohydrate 89.6, Fiber 4.9, Sugar 4.9, Protein 46.8

WW 4 POINTS - KUNG PAO SHRIMP



Ww 4 Points - Kung Pao Shrimp image

Make and share this Ww 4 Points - Kung Pao Shrimp recipe from Food.com.

Provided by mariposa13

Categories     Savory

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup low sodium chicken broth
1/4 cup sake or 1/4 cup rice wine
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon chili-garlic sauce
1 tablespoon cornstarch
1 teaspoon sesame oil (dark)
2 teaspoons canola oil
1 lb medium shrimp, peeled and deveined
3 scallions, chopped
2 tablespoons minced fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8 ounce) can bamboo shoots, drained

Steps:

  • Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
  • Heat nonstick large skillet on med-high heat until drop of water sizzles.
  • Add oil and shrimp.
  • Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
  • Add the scallions, ginger, and garlic; stir-fry until fragrant.
  • Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
  • Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
  • 4 Points for 1-1/4 cups.

KUNG PAO SHRIMP



Kung Pao Shrimp 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.

Provided by PanNan

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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, Fat 23.3, SaturatedFat 3.5, Cholesterol 172.8, Sodium 836.8, Carbohydrate 12.4, Fiber 3, Sugar 2.7, Protein 31.6

KUNG PAO SHRIMP



KUNG PAO SHRIMP image

Categories     Fish

Yield 4 people

Number Of Ingredients 17

12-15 big shrimps or prawns (peeled and deveined)
1/4 cup roasted peanuts
10 mini dried red chilies (use half if your dried chilies are regular or longer size)
1/4 onion (quartered)
1/2 green bell pepper
3 stalks scallions (use only the white part)
2 cloves garlic (finely chopped)
2 1/2 tablespoons oil
Kung Pao Sauce:
2 tablespoons soy sauce
2 tablespoons sweet soy sauce (Kecap Manis)
1/2 teaspoon starch
4 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon black vinegar
1/2 teaspoon sugar

Steps:

  • Mix the Kung Pao sauce ingredients and set aside. Heat up a wok and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring. When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot.

KUNG PAO SHRIMP



Kung Pao Shrimp image

Say bye to bland with an amazing, flavor-packed Kung Pao Shrimp recipe. With red peppers, peanuts, lime juice and chili sauce, this Kung Pao Shrimp recipe combines sweet, spicy and savory for a delicious dish that's anything but boring!

Provided by My Food and Family

Categories     Chinese Food

Time 20m

Yield 5 servings, about 1 cup each

Number Of Ingredients 8

1/2 cup KRAFT Asian Toasted Sesame Dressing
1 red bell pepper, chopped
1/4 tsp. crushed red pepper
4 green onions, sliced, divided
1/4 cup HEINZ Chili Sauce
juice from 1 lime
1 lb. uncooked deveined peeled medium shrimp
1/4 cup PLANTERS Dry Roasted Peanuts

Steps:

  • Heat dressing in large skillet on medium-high heat. Add bell peppers, crushed red pepper and half the onions; stir-fry 3 min.
  • Add chili sauce and lime juice; mix well. Add shrimp; stir-fry 3 to 4 min. or until shrimp turn pink and bell peppers are crisp-tender.
  • Sprinkle with nuts and remaining onions.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 940 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 9 g, Protein 15 g

KUNG PAO SHRIMP WITH CASHEWS



KUNG PAO SHRIMP WITH CASHEWS image

Categories     Shellfish     Stir-Fry     Quick & Easy     Dinner     Healthy

Yield 4

Number Of Ingredients 16

1/4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chiles, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1-inch pieces
1 1/2 teaspoons minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1 pound shelled and deveined large shrimp
1 cup roasted cashews
1/2 teaspoon Asian sesame oil

Steps:

  • 1)In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch. 2)In a wok, heat the oil over high heat. 3)Add the chiles and salt; stir-fry until browned, 45 seconds. 4)Add the onion, ginger and garlic; stir-fry until fragrant. 5)Add the peppers and cook until crisp-tender. 6)Add the shrimp and stir-fry until nearly cooked through. 7)Stir the sauce, add to the wok and cook until thickened slightly. 7)Stir in the cashews and sesame oil. Serve over steamed rice.

KUNG PAO SHRIMP



Kung Pao Shrimp image

Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire!

Provided by cookiedog

Categories     Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces medium raw shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
1/2 onion, cut into 1/2 inch squares
1 small red jalapeno chile, sliced
2 ounces diced bamboo shoots
1/2 cup unsalted dry roasted peanuts
1/2 teaspoon sechuan peppercorn
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1/2 teaspoon dried red pepper flakes

Steps:

  • In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
  • Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
  • In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
  • Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

Nutrition Facts : Calories 299, Fat 17.6, SaturatedFat 2.4, Cholesterol 129.4, Sodium 802.1, Carbohydrate 15.2, Fiber 3.5, Sugar 3.4, Protein 22

KUNG PAO SHRIMP



Kung Pao Shrimp image

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 to 1 teaspoon chili paste
1 egg white
1 tablespoon cornstarch
3/4 pound shelled deveined uncooked medium shrimp
1 tablespoon oil
1/2 teaspoon grated ginger root
1 garlic clove, minced
1/4 cup , dry-roasted peanut

Steps:

  • 1. In small bowl, combine hoisin sauce, sherry, sugar and chili paste mix well. Set aside.2. In medium bowl, combine egg white and cornstarch beat well. Add shrimp mix well to coat. Set aside.3. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, ginger and garlic cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 120 mg 40% * Sodium: 530 mg 22% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 4% * Sugars: 8 g * Protein: 16 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 1 Starch, 2 Lean Meat or 1 Carbohydrate, 2 Lean Meat

Nutrition Facts : Nutritional Facts Serves

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