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Kung Pao Shrimp

Kung Pao Shrimp


  • 3 tablespoons reduced-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons peanut oil, or vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound uncooked shrimp, (large) peeled, deveined, and patted dry
  • 3 cups uncooked strings removed sugar snap peas
  • 3/4 teaspoon table salt
  • 2 medium uncooked scallions, chopped


  1. In a small bowl, combine broth, vinegar, soy sauce, cornstarch, sugar and sesame oil.
  2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic, ginger, and red pepper flakes, and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating garlic mixture, until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and sprinkle on salt, and stir-fry 30 seconds or until just combined. Add scallions, restir broth mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 250 kcal cal., 10 g fat (1.5 g sat. fat), 14 g carb., 3 g fiber, 5 g sugar, 25 g pro., 69 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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