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Kung Pao Shrimp

Active Time: 20 minutes

Total Time: 20 minutes

Serves: 4 servings


Kung Pao Shrimp


  • In a small bowl combine water, 1 tablespoon sherry, soy sauce and 2 teaspoons corn starch; set aside.
  • In a medium bowl, combine remaining sherry, corn starch and salt. Toss with shrimp; set aside.
  • In wok or large skillet, heat oil over high heat; add the chiles and stir-fry until they begin to darken (about 1 minute). Add green onions, garlic and gingerroot; continue stir-frying 1-2 minutes.
  • Add shrimp mixture; stir frequently, but not constantly until shrimp are opaque and cooked through (about 5-6 minutes).
  • Add sherry mixture to the shrimp; stir until sauce thickens (about 1 minute). Add peanuts and stir to coat. Serve with prepared white rice, if desired.


Serving Size: ¼ of recipe
  • Calories 300kcal -
  • Total Fat 17g -
  • Saturated Fat 2g -
  • Cholesterol 225mg -
  • Sodium 760mg -
  • Carbohydrates 7g -
  • Fiber 2g -
  • Protein 30g -