Kung Pao Shrimp
This stir-fry dish is full of flavor and can be made as mild or as spicy as you like. Serve it over steamed rice for a complete meal that the whole family will love.
Servings: 4
Calories: 210kcal
Ingredients
- 1 pound raw shrimp peeled and deveined
- ⅛ teaspoon sea salt to taste
- ⅛ teaspoon ground black pepper to taste
- 1 teaspoon cornstarch
- 2 tablespoons sesame oil divided
- 1 white onion finely chopped
- 1 garlic clove minced
- 1 tablespoon ginger minced
- 1 red bell pepper cut into cubes
- 1 cup zucchini sliced and quartered
- 2 dried red pepper chili chopped
- Sesame seeds to garnish
- Green onions to garnish
Sauce
- ½ cup soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons hoisin sauce
Instructions
- In a large bowl, mix shrimp, salt, pepper, and cornstarch together.
- In a small bowl, mix soy sauce, brown sugar, and hoisin sauce and set aside.
- Heat a large non-stick skillet on medium heat with 1 tablespoon oil. Stir fry shrimp for 2-3 minutes until cooked. Remove shrimp from the pan and set aside.
- Heat 1 tablespoon oil in the same skillet and add onion, garlic, ginger, bell pepper, zucchini and red pepper chili. Stir all together and cook until the vegetables are fragrant, about 5 minutes.
- Add shrimp back to the skillet and stir.
- Pour the sauce over the shrimp and vegetables and stir all together. Cook until the sauce begins to thicken.
- Turn off the heat. Garnish with sesame seeds and green onions.
- Serve with rice.
Video
Nutrition
Serving: 1 | Calories: 210kcal | Carbohydrates: 14g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2470mg | Potassium: 396mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1214IU | Vitamin C: 46mg | Calcium: 86mg | Iron: 1mg
