Kung Pao Shrimp
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
6m PT6M
Cook Time
Cook Time
21m
Ready In
Ready In
Recipe: #35700
September 16, 2020
Categories: Main Dish, Shellfish, Shrimp, Nuts/Seeds, Peanut, Vegetables, Chinese, One-Pot Meal, Wok/Stir-Fry, Gluten-Free, Spicy more
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Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (273.4 g)
- Calories 219.7
- Total Fat - 9.2 g
- Saturated Fat - 1.5 g
- Cholesterol - 154.9 mg
- Sodium - 945.7 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 2.4 g
- Sugars - 3.4 g
- Protein - 21.4 g
- Calcium - 84.9 mg
- Iron - 1.5 mg
- Vitamin C - 48.4 mg
- Thiamin - 0.1 mg
Step 1
In bowl one
Step 2
Mix shrimp with 5 spice powder and cornstarch
Step 3
2nd bowl
Step 4
Mix oyster sauce with water and vinegar
Step 5
3rd bowl
Step 6
Mix 1 teaspoons cornstarch and 2 tablespoons chicken broth
Step 7
Heat oils in wok
Step 8
Add onion bell pepper and ginger
Step 9
Add the 2 tablespoons chicken broth
Step 10
Stir around 2 minutes
Step 11
Add the shrimp and pepper spices
Step 12
Add snow peas and 2nd bowl
Step 13
Cook until shrimp is opaque
Step 14
Add 3rd bowl and cook until thickened
Step 15
Top with peanuts
Tips & Variations
No special items needed.
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