Kung Pao Shrimp Kung Pao Shrimp

Kung Pao Shrimp | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

This hot and spicy stir-fry comes together faster than ordering takeout. It's also a great way to use up any veggies lingering in your fridge. Serve it over your favourite noodles, brown rice or whole grains.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4 servings

Ingredients

  • 2 tablespoons hoisin sauce
  • 2 tablespoons unseasoned rice vinegar
  • 4 teaspoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 3 cloves garlic , minced
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon hot pepper flakes
  • 2 cups sugar snap peas
  • 450 g large shrimp (21 to 24 count), peeled and deveined
  • 6 green onions (white and light green parts only), cut crosswise in 1-inch pieces

Method

In small bowl, whisk together hoisin sauce, vinegar, soy sauce and sesame oil. Set aside.

In large nonstick skillet, heat vegetable oil over medium heat; cook garlic, ginger and hot pepper flakes until fragrant, about 3 minutes. Add snap peas; cook for 1 minute. Add shrimp; cook until pink and opaque throughout, 3 to 4 minutes. Add hoisin mixture; toss to coat. Sprinkle with green onions. Serve over noodles.

Kung Pao Chicken
Prepare recipe as directed, substituting 375 g skinless boneless chicken breasts, cut in thin strips, for the shrimp.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 588 mg
  • Sugars 6 g
  • Protein 24 g
  • Calories 266
  • Total fat 13 g
  • Potassium 511 mg
  • Cholesterol 152 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 33
  • Fibre 0.0
  • Folate 26
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17
  • Vitamin C 72
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kung Pao Shrimp

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