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Kung Pao Shrimp


Active time 25 minutes
Total Time 30 minutes
Makes 4 main-dish servings

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  • 2 tsp canola oil
  • 1 lg red bell pepper, seeded and chopped
  • 2 med. stalks celery, chopped
  • 1 tsp crushed red pepper
  • 6 cups broccoli florets(from 1 small head)
  • 2 c frozen brown rice
  • 2 tbsp cornstarch
  • 2 tbsp lower sodium soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp ground ginger
  • 12 oz med( 16 to 20 ct) shelled, deveined shrimp
  • 1 bunch green onions, thinly sliced
  • 1/2 cup unsalted dry roasted peanuts , coarsely chopped
  • 2 cloves garlic, crushed with press



Step 1

in 12 in non stick skillet, heat oil on med. Add rad pepper, celery, crushed red pepper and pinch of salt. Cook 9 to 10 min or until tender, stirring occasionally.
2. Meanwhile in lg microwave safe bowl, combine broccoli and 1/4 cup water. Cover with cventered plastic wrap; microwave on High 3 min or until broccoli is crisp-tender. Uncover and set aside. Reheat rice as labe directs.
3. in med bowl, whisk together cornstarch, soy sauce, vinegar, ginger, 1/3 cup water, and 1/4 tsp black pepper; add to skillet along with shrimp, green onions, peanuts and garlic. Cook 3 to 4 min or until shrimp just turn opaque throughtout, stirring frequently.
Serve over rice, alongside broccoli.

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