Kung Pao Shrimp

Kung Pao Shrimp
Makes 4
Prep 20 m
Cook 12 m



  1. 1 of 3 In a small bowl, combine soy sauce, vinegar, cornstarch, sriracha and sugar.
  2. 2 of 3 Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add shrimp and stir-fry 3 minutes; remove to a plate. Add remaining 1 tbsp oil. Stir in onion; cook 2 minutes. Add red peppers, celery and mushrooms. Stir-fry 5 minutes.
  3. 3 of 3 Add soy sauce mixture and simmer 1 minute, until thickened. Stir in shrimp, water chestnuts and cashews; cook 1 minute. Serve with rice and top with scallions.
Nutrition Information for Kung Pao Shrimp
Servings Per Recipe: 4
Per Serving: 449 kcal cal., 16 g Fat, total, 19 g pro., 866 mg sodium, 60 g carb., 4 g fiber, 91 mg chol., 2 g sat. fat