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Kung Pao Shrimp

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By Pillsbury Kitchens
Updated Dec 24, 2010
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Looking for a seafood recipe? Then check out this delicious shrimp that’s ready in just 20 minutes - perfect for Asian-style dinner.

Kung Pao Shrimp

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 4
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Ingredients

  • 3 tablespoons hoisin sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon sugar
  • 1/2 to 1 teaspoon chili paste
  • 1 egg white
  • 1 tablespoon cornstarch
  • 3/4 lb. shelled, deveined, uncooked medium shrimp
  • 1 tablespoon oil
  • 1/2 teaspoon grated gingerroot
  • 1 garlic clove, minced
  • 1/4 cup dry-roasted salted peanuts

Instructions

  • Step 
    1
    In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.
  • Step 
    2
    In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat.
  • Step 
    3
    Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture; cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.

Nutrition

190 Calories
9g Total Fat
16g Protein
12g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
120mg
40%
Sodium
530mg
22%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
4%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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