Kung Pao Shrimp

By cserumga

Per serving: 413 cal, 24g total fat, 214mg chol, 1260mg sodium, 19g carb, 4g fiber, 31g protein

Ingredients

• 12 oz large shrimp, peeled and deveined, tails left on
• 2 Tbsp dry sherry, divided
• 2 Tbsp low-sodium soy sauce, divided
• 1/3 cup low-sodium chicken broth
• 1 tsp each rice vinegar, sugar, and cornstarch
• 4 tsp canola oil, divided
• 1/3 cup roasted unsalted peanuts
• 1 tsp red pepper flakes
• 1 large red bell pepper, sliced
• 2 Tbsp minced scallion whites
• 1 Tbsp each minced garlic and fresh ginger
• 1/4 cup sliced scallion greens

Preparation

Step 1

Toss shrimp with 1 Tbsp sherry and 1 Tbsp soy sauce in a bowl; marinate about 10 minutes. Transfer shrimp to a plate; discard marinade.

Combine broth, remaining 1 Tbsp sherry. reamaining 1 Tbsp soy sauce, vinegar, sugar, and cornstarch.

Heat 2 tsp oil in a wok or large nonstick skillet over high. Add shrimp, peanuts, and pepper flakes; cook until shrimp are nearly opaque, 1-2 minutes. Transfer shrimp mixture to a plate.

Cook bell pepper in remaining 2 tsp oil in the wok until in begins to soften, 1-2 minutes.

Add scallion whites, garlic, and ginger and cook until fragrant, 30 seconds. Stir in broth mixture and shrimp mixture, and cook until sauce is thick and syrupy, about 1 minute.

Stir in scallion greens and serve.