Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons white wine vinegar; 1 tablespoon cornstarch; 1 1/2 teaspoons sugar; 2 teaspoons sesame oil; 1/2 teaspoon red pepper flakes or 2 teaspoons szechuan peppercorns; 1/4 teaspoon salt; 1 lb broccoli floret, rinsed and cut into 1-inch pieces; 2 carrots, peeled and sliced; 1 tablespoon oil; 1 tablespoon minced ginger; 2 teaspoons minced garlic; 1 lb medium shrimp, shelled and deveined; 1/2 cup sliced green onion; 1/4 cup roasted chopped peanuts (optional); hot cooked rice

Servings: persons

3/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes or 2 teaspoons szechuan peppercorns
1/4 teaspoon salt
1 lb broccoli floret, rinsed and cut into 1-inch pieces
2 carrots, peeled and sliced
1 tablespoon oil
1 tablespoon minced ginger
2 teaspoons minced garlic
1 lb medium shrimp, shelled and deveined
1/2 cup sliced green onion
1/4 cup roasted chopped peanuts (optional)
hot cooked rice

1
In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
2
Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
3
Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
4
Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
5
Top with green onions and peanuts. Serve with hot rice.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons white wine vinegar, 1 tablespoon cornstarch, and more.

Yes, Kung Pao Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Shrimp

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