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–+ servings

Kung Pao Shrimp

Devashish
A spicy Chinese stir-fry dish featuring succulent shrimp, crunchy peanuts, and colorful vegetables in a flavorful sauce
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Chinese, Sichuan
Servings 6
Calories 609 kcal

Equipment

  • Wok or large frying pan

Ingredients
  

Shrimp Marinade

  • 2 Tablespoons low-sodium soy sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon cornstarch
  • 1 1/2 pounds uncooked shrimp large/xl, peeled and tail off

Sauce

  • 2 teaspoons cornstarch

Instructions
 

  • Make Marinade: Mix the marinade ingredients—soy sauce, black pepper and cornstarch—in a bowl. Add shrimp and set aside.
  • Make Sauce: Mix the sauce ingredients in a bowl and set aside.
  • Sauté peanuts: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add Sichuan peppercorn (or red pepper flakes) and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.

Nutrition

Calories: 609kcalCarbohydrates: 86gProtein: 28gFat: 16gSaturated Fat: 3gCholesterol: 143mgSodium: 1317mgPotassium: 512mgFiber: 4gSugar: 5gVitamin A: 941IUVitamin C: 45mgCalcium: 114mgIron: 2mg
Keyword peanut shrimp, spicy seafood, stir-fry
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