Kung Pao Shrimp: The Best Kung Pao Shrimp Recipe from Cook'n

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	Kung Pao Shrimp

Serves: 4

Print this Recipe

Prep Time: 20 minutes - Yield: 4 servings

   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 pound shelled deveined uncooked medium shrimp
   1 tablespoon oil
   1/2 teaspoon grated ginger root
   1 garlic clove, minced
   1/4 cup dry-roasted peanuts

1. In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.

2. In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat. Set aside.

3. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, ginger 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 Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 120 mg 40% * Sodium: 530 mg 22% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 4% * Sugars: 8 g * Protein: 16 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 1 Starch, 2 Lean Meat or 1 Carbohydrate, 2 Lean Meat

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