Easy Kung Pao Shrimp

Name: Easy Kung Pao Shrimp
Prep time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil; 1 green bell pepper; 1 sweet onion; 1 teaspoon chili paste; 1 lb frozen cooked large shrimp, thawed, peeled and deveined; 1/4 cup roasted peanuts; 3 tablespoons water; 2 tablespoons soy sauce; 2 tablespoons honey; 1 teaspoon cornstarch; 1/2 teaspoon sesame oil; 1/2 teaspoon vinegar; 1/2 teaspoon ground ginger; 2 cups cooked white rice

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Prep 10 min
Total 20 min
Servings 3

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Skip the take-out with this easy dish that’s ready in 20 minutes!

by: Buns In My Oven

Updated Sep 18, 2017

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Ingredients

2 tablespoons vegetable oil
1 green bell pepper
1 sweet onion
1 teaspoon chili paste
1 lb frozen cooked large shrimp, thawed, peeled and deveined
1/4 cup roasted peanuts
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon vinegar
1/2 teaspoon ground ginger
2 cups cooked white rice

Steps

1

Add oil to 12-inch skillet over high heat.
2

Dice pepper and onion. Add to oil and cook for 2 minutes, stirring often.
3

Add chili paste and cook 1 minute. Add shrimp and peanuts to pan.
4

In a small bowl, whisk together remaining ingredients until combined. Pour over shrimp mixture.
5

Cook, stirring constantly, over high heat until shrimp is hot and sauce has thickened, about 5 minutes.
6

Serve with rice.

Nutrition Information

510 Calories, 18g Total Fat, 32g Protein, 53g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 510

Calories from Fat: 160

Total Fat: 18g; 28%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 235mg; 78%

Sodium: 2140mg; 89%

Potassium: 480mg; 14%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 2g; 11%

Sugars: 15g

Protein: 32g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 30%; 30%

Calcium: 15%; 15%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Stop right there. Put down the phone. Walk away from the takeout menu. Head to the kitchen. We’re making the simplest dang Kung Pao Shrimp you’ve ever seen. You don’t need any fancy tools and you don’t need any crazy ingredients. I used a bag of fully cooked, frozen shrimp. It had already been peeled and deveined, but the tails were still on. You can use shrimp without tails if you prefer, but I find tails add a little extra flavor to the dish and they look pretty when serving. (They’re a bit harder to eat around though.) You do you! Once everything is hot and the sauce has thickened, pour it right into a bowl alongside some rice and dig in—no delivery driver needed.