Kung Pao Shrimp

Recipe

Main Dish
Kung Pao Shrimp

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

2
Servings
5min
Prep
20min
Total

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Description

Our kung pao shrimp will put any Chinese takeout to shame! Make sure you remove the dried red chiles before enjoying!

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Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
10 oz.peeled, deveined large raw shrimp, 16-to-20-ct.
4green onions
4 tsp.Hy-Vee canola oil, divided
5thin slices fresh ginger, peeled
1 c.Hy-Vee Short Cuts tricolor bell pepper strips, cut into 2-inch lengths, about 4-oz.
¼ c.Hy-Vee dry roasted unsalted peanuts
10dried red chiles, stems removed
¾ c.Culinary Tours kung pao sauce

Things To Grab

  • Paper towels
  • Nonstick wok
  • Meat thermometer

Directions

  1. Pat shrimp dry with paper towels. Chop white parts of green onions; slice green parts. Set white and green parts separately aside. 

  2. Heat 2 teaspoons oil over medium-high heat in a nonstick wok. Add shrimp; stir fry for 1 minute. Push shrimp from center to edge of wok. 

  3. Heat remaining 2 teaspoons oil in wok over medium-high heat. Add ginger; stir-fry for 15 seonds. Add bell pepper strips, peanuts, dried red chiles, and chopped white parts of onions; stir-fry 1 to 2 minutes or until bell peppers are crisp-tender. 

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  4. Add sauce to wok. Stir mixture together. Cook and stir 1 to 2 minutes or until shrimp are opaque (145 degrees) and mixture is heated through. Garnish with sliced green parts of onions. Remove dried red chiles. 

Nutrition facts

Servings

500 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 180mg
  • Sodium: 2910mg
  • Total Carbohydrates: 35g
  • Protein: 31g

Daily Values

0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Hy-Vee Seasons January 2021