Try this Kung Pao Shrimp recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from "Fish and Shellfish" cookbook
1) Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in cup; set aside.
2) Heat large skillet over high heat until drop of water sizzles. Swirl in canola oil. Add garlic, ginger and red pepper flakes, and stir-fry 10 seconds. Add shrimp and cook, undisturbed, 1 minute, letting shrimp begin to sear. Stir-fry 30 seconds, until shrimp are lightly browned but not cooked through.
3) Add snap peas and salt. Stir-fry 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to skillet. Stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are crisp-tender.
WW Smartpoints = 4
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 164 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 43.1mg | 13 % | |
Sodium 341.3mg | 12 % | |
Potassium 612.2mg | 16 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8.5g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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