Kung Pao Shrimp Recipe

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Kung Pao Shrimp
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Ingredients:

Directions:

  1. In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
  2. Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
  3. In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
  4. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 460.36 Kcal (1927 kJ)
Calories from fat 287.44 Kcal
% Daily Value*
Total Fat 31.94g 49%
Cholesterol 49.57mg 17%
Sodium 1646.97mg 69%
Potassium 298.17mg 6%
Total Carbs 35.48g 12%
Sugars 3.38g 14%
Dietary Fiber 3.4g 14%
Protein 11.07g 22%
Vitamin C 6.2mg 10%
Iron 1.9mg 10%
Calcium 46.4mg 5%
Amount Per 100 g
Calories 282.58 Kcal (1183 kJ)
Calories from fat 176.43 Kcal
% Daily Value*
Total Fat 19.6g 49%
Cholesterol 30.43mg 17%
Sodium 1010.94mg 69%
Potassium 183.02mg 6%
Total Carbs 21.78g 12%
Sugars 2.08g 14%
Dietary Fiber 2.09g 14%
Protein 6.79g 22%
Vitamin C 3.8mg 10%
Iron 1.1mg 10%
Calcium 28.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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