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Easy Kung Pao Shrimp

Easy Kung Pao Shrimp
  • Prep 10 min
  • Total 20 min
  • Servings 3

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

Buns In My Oven
September 18, 2017

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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
160
% Daily Value
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.

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