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the best kung pao shrimp stir fry recipe 300 cals or 4 ww points - The BEST Kung Pao Shrimp Stir Fry Recipe (300 cals or 4 WW points)

The BEST Kung Pao Shrimp Stir Fry Recipe (300 cals or 4 WW points)

The BEST Kung Pao Shrimp Stir Fry Recipe (300 cals or 4 WW issues)

It’s now not frequently that you just discover a recipe that tastes as just right as any eating place model, has simply 300 energy / 4 WW issues, and handiest takes 15 mins to make, however Kung pao shrimp is fantastic like that. It’s a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, shiny topping that’s deliciously salty-savory-sweet-and bitter.

kung pao shrimp

Kung Pao hen, or kung pao shrimp on this case, is likely one of the hottest dishes at Chinese eating places and for just right explanation why: it’s scrumptious. It’s a easy sauté of hen or shrimp (no batter or breading) with bell pepper and chopped peanuts. And like every nice Chinese meals favorites, the sauce is complicated—most commonly savory with simply the correct amount of salty, an ever-so-slight sweetness, and a touch of bitter. It will get its taste from garlic, recent ginger, chili paste, soy sauce, hen broth, and the important thing component: oyster sauce.

First: what’s oyster sauce? Bon Appetit describes it absolute best: “It’s a mixture of caramelized oyster juices (a byproduct of cooking oysters in water for a prolonged period of time), salt, sugar, and sometimes soy sauce that is thickened with cornstarch. What you end up with inside the bottle is a dark, syrupy sauce that resembles whatever the love child of soy sauce and barbecue sauce would look like.” You can’t make kung pao shrimp with out it.

kung pao shrimp recipe

How to Make Kung Pao Shrimp in 15 Minutes

Whisk in combination the substances for the sauce: hen broth, soy sauce, chili paste, oyster sauce, and cornstarch (for thickening). Set the ones apart. In a big skillet, cook dinner your shrimp and chopped peanuts. When they’re purple and opaque (after about three mins), take away them to a plate and upload your chopped pink bell pepper, scallions, garlic, and ginger to the skillet. Cook for 1 minute then upload your sauce, deliver it to a boil, then decrease the warmth to a simmer, stirring till the sauce is shiny and thickened. Return your cooked shrimp and peanuts to the skillet, stir all of it in combination and voila! Kung pao shrimp is in a position in below 15 mins.

This recipe is only one reason I at all times stay a bag of frozen uncooked shrimp in my freezer. It lets in me to make a snappy and simple dinner anytime. Frozen shrimp defrost briefly in the event you set them in a colander and run them below chilly water for 5 or so mins (if in case you have extra time, set the frozen shrimp in a bowl within the refrigerator in a single day). And as soon as thawed, the shrimp cook dinner up in below 5 mins.

Enjoy!

kung pao shrimp

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The Best Kung Pao Shrimp

It’s now not frequently that you just discover a recipe that tastes as just right as any eating place model, has simply 300 energy / 4 WW issues, and handiest takes 15 mins to make, however Kung pao shrimp is fantastic like that. It’s a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, shiny topping that’s deliciously salty-savory-sweet-and bitter.

  • Author: Andie Mitchell
  • Prep Time: five minutes
  • Cook Time: 10 minutes
  • Total Time: 15 mins
  • Yield: 4 servings
  • Category: Seafood
  • Method: Stir Fry
  • Cuisine: Asian

Ingredients

1 cup low sodium hen broth
three tablespoons oyster sauce
2 tablespoons low sodium soy sauce
2 teaspoons chili paste (beneficial: Sambal Oelek)
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 ½ kilos massive uncooked shrimp, peeled and deveined (tails can also be got rid of or left on)
⅓ cup unsalted peanuts, more or less chopped
1 pink bell pepper, stemmed, seeded, and reduce into 1/2-inch items
6 scallions, chopped
three garlic cloves, minced
1 tablespoon grated recent ginger

Instructions

In a small bowl, whisk the broth, oyster sauce, soy sauce, chili paste, and cornstarch. Set apart.

In a big nonstick skillet, warmth 1 teaspoon of the oil over medium-high warmth. Add the shrimp and peanuts and cook dinner, stirring sometimes, till the shrimp is purple and opaque all through, about three mins. Remove the cooked shrimp and peanuts to a plate and go back the skillet to warmth.

Heat the rest 1 teaspoon of oil over medium-high warmth. Add the bell pepper and scallions and cook dinner till delicate however nonetheless crisp, about 2 mins. Stir within the garlic and grated ginger and cook dinner till aromatic, about 30 seconds. Stir within the oyster sauce aggregate and produce the skillet to a boil, stirring often because the sauce thickens. Once the sauce is thick and shiny, take away the skillet from warmth and stir within the cooked shrimp and peanuts. Serve with rice or cauliflower rice.

Notes

4 WW Freestyle issues in keeping with serving

Recipe tailored from Cook’s Country

Nutrition

  • Calories: 308
  • Sugar: 6g
  • Sodium: 1398mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 5g
  • Protein: 39g
  • Cholesterol: 330mg

Keywords: stir fry, kung pao shrimp, kung pao sauce, shrimp recipe

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