Sichuan Kung Pao Shrimp

Tender shrimp, crisp bell peppers, and scallions wok-tossed in a savory-tangy chili soy glaze and finished with crunchy roasted peanuts.

• Prep: 12 min
• Cook: 12 min
• Total: 24 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• stir-fry
• quick
• spicy
• savory
• healthy

Ingredients

• 1 pound shrimp (peeled and deveined, patted dry)
• 1 tablespoon vegetable oil
• 1 red bell pepper (cut into 1-inch squares)
• 4 green onions (cut into 1-inch pieces)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup roasted unsalted peanuts
• 1 package ready-to-heat brown rice (8.5 oz pouch, heated per package instructions)

Instructions

1. In a small bowl, whisk together reduced-sodium soy sauce, rice vinegar, honey, and crushed red pepper flakes to make the stir-fry sauce.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced red bell pepper and green onions; stir-fry for 3 minutes until tender-crisp.
3. Add minced garlic and fresh ginger; stir-fry for 30 seconds until fragrant.
4. Add the shrimp and stir-fry for 3 to 4 minutes until pink and nearly cooked through (140°F).
5. Pour in the prepared sauce and roasted peanuts. Toss constantly for 1 to 2 minutes until the sauce glazes the shrimp and reaches 145°F.
6. Microwave the brown rice pouch for 90 seconds per package instructions and divide between two plates, topping with the hot stir-fry.

Notes

Patting the shrimp completely dry before adding them to the hot pan prevents excess liquid from diluting the glaze.

Nutrition (per serving)

• Calories: 490
• Protein: 37 g
• Carbohydrates: 44 g
• Fat: 18 g
• Fiber: 5 g
• Sodium: 820 mg
• Saturated Fat: 2.5 g
• Sugar: 6 g
• Cholesterol: 285 mg