Kung Pao Shrimp
A healthy version of the Chinese takeout classic, my Kung Pao Shrimp is sweet, spicy and perfectly balanced. Ready in 20 minutes!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 tablespoon canola oil
- 1 pound shrimp raw, peeled, deveined
- salt and pepper to taste
- 3 cloves garlic minced
- 2 tablespoons ginger minced
- 10 dried chilis (such as Thai chilis or Chile de arbol) minced (remove seeds to reduce heat)
- 2 bell peppers (any color) seeded and cut in large chunks
- 1 medium onion diced
- 1/4 cup roasted peanuts chopped
- 1/4 cup scallions minced - garnish
Kung Pao Sauce
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce low sodium
- 2 teaspoons sugar
- 2 teaspoons corn starch
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pat shrimp to dry with paper towel and sprinkle with salt and pepper to taste.
Heat a large skillet or wok over high heat and add oil to pan. Add to shrimp to pan and saute for 1-2 minutes per side, or until pink. Remove from pan and set aside.
To the hot skillet, add garlic, ginger and chilis. Heat for 30 seconds, stirring constantly, to release flavors. Stir in onions and bell peppers and sauté until they start to soften, about 3-4 minutes.
While veggies are cooking, whisk together Kung Pao Sauce in a medium bowl.
Add shrimp to the hot skillet along with the Kung Pao Sauce. Bring to a boil then reduce to low. Simmer until sauce thickens, about 2-3 minutes. Garnish with peanuts and scallions to serve.
Serving: 1cup | Calories: 265kcal | Carbohydrates: 13g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1971mg | Potassium: 396mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1925IU | Vitamin C: 84.6mg | Calcium: 195mg | Iron: 3.3mg