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Kung Pao Shrimp

Submitted by: Kristina_Vanni

Kung Pao Shrimp
2011-01-13 Main Dish
5 50

A spicy stir fry with shrimp coated in chili garlic sauce, rice wine, and a touch of honey. Serve over hot, cooked rice. An easy and exciting weeknight meal!

  • Servings: 4


¾ cup Low Sodium Chicken Broth
¼ cup Rice Wine or Sake
2 Tbsp Soy Sauce
2 Tbsp Honey
1 Tbsp Chili Garlic Sauce
1 Tbsp Cornstarch
2 tsp Dark Sesame Oil
1 Tbsp Peanut or Vegetable Oil
1 lb Medium Shrimp, peeled and deveined
3 Green Onions, thinly sliced
2 Tbsp Peeled & Minced Fresh Ginger
2 cloves Garlic, minced
4 cups Broccoli Florets
8 oz can Bamboo Shoots, drained


Whisk together broth, rice wine, soy sauce, honey, chili garlic sauce, cornstarch, and sesame oil in a bowl; set aside. Heat a wok or large deep skillet over medium high heat. Add the peanut oil, then stir in shrimp. Stir fry shrimp until just opaque, about 3 minutes, then remove and transfer to a plate. Add the green onion, ginger and garlic; stir fry until fragrant, about 30 seconds. Add the broccoli and bamboo shoots; stir fry about 2 minutes until tender crisp. Add the broth mixture and shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve over hot cooked rice, if desired.