Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice; 3/4 cup fat-skimmed chicken broth; 2 tablespoons soy sauce; 2 tablespoons white wine vinegar; 1 tablespoon cornstarch; 1 1/2 teaspoons sugar; 1/2 teaspoon hot chili flakes; 1/4 teaspoon salt; 1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces; 1 teaspoon salad oil; 1 tablespoon minced fresh ginger; 2 teaspoons minced garlic; 1 pound (41 to 50 per lb.) shelled, deveined shrimp; 1/4 cup chopped roasted, salted peanuts

Servings: persons

1 1/2 cups long-grain white rice
3/4 cup fat-skimmed chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/2 teaspoon hot chili flakes
1/4 teaspoon salt
1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
1 teaspoon salad oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 pound (41 to 50 per lb.) shelled, deveined shrimp
1/4 cup chopped roasted, salted peanuts

1
In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.
2
Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.
3
In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.
4
Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.
5
Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

571

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 14 ingredients. The key ingredients include: 1 1/2 cups long-grain white rice, 3/4 cup fat-skimmed chicken broth, 2 tablespoons soy sauce, 2 tablespoons white wine vinegar, 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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