Kung Pao Shrimp

30 mins (prep 15, cooking 15)
15 ingredients
4 servings
Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire!

Categories:  technique , stir-fry , shrimp , taste~mood , spicy , equipment , low-carb , low-in... , chinese , time-to-make , asian , <-30-mins , main-dish , shellfish , seafood , stove-top ,
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Serving Size (23.43 g)
Servings 4
Amount per Serving
Calories 30.54 Calories from Fat 5.67
% Daily Value *
Total Fat 0.63g 3.88%
Saturated Fat 0.11g 2.14%
Trans Fat 0.0g %
Cholesterol 0.52mg 0.7%
Sodium 417.72mg 69.62%
Total Carbohydrate 5.55g 7.4%
Dietary Fiber 0.23 g 3.67%
Sugars 2.03 g %
Protein 0.26g 2.09%
Vitamin A 0.68IU% Vitamin C 0.07mg%
Calcium 3.17mg% Iron 0.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium raw shrimp, white pepper, cooking oil, jalapeno chile, diced bamboo shoots, unsalted dry roasted peanuts, dark soy sauce, dried red pepper flakes