It’s not often that you find a recipe that tastes as good as any restaurant version, has just 300 calories / 4 WW points, and only takes 15 minutes to make, but Kung pao shrimp is amazing like that. It’s a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, glossy topping that’s deliciously salty-savory-sweet-and sour.
1 cup low sodium chicken broth
3 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
2 teaspoons chili paste (recommended: Sambal Oelek)
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 ½ pounds large raw shrimp, peeled and deveined (tails can be removed or left on)
⅓ cup unsalted peanuts, roughly chopped
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 scallions, chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
In a small bowl, whisk the broth, oyster sauce, soy sauce, chili paste, and cornstarch. Set aside.
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the shrimp and peanuts and cook, stirring occasionally, until the shrimp is pink and opaque throughout, about 3 minutes. Remove the cooked shrimp and peanuts to a plate and return the skillet to heat.
Heat the remaining 1 teaspoon of oil over medium-high heat. Add the bell pepper and scallions and cook until tender but still crisp, about 2 minutes. Stir in the garlic and grated ginger and cook until fragrant, about 30 seconds. Stir in the oyster sauce mixture and bring the skillet to a boil, stirring frequently as the sauce thickens. Once the sauce is thick and glossy, remove the skillet from heat and stir in the cooked shrimp and peanuts. Serve with rice or cauliflower rice.
4 WW Freestyle points per serving
Recipe adapted from Cook’s Country
Keywords: stir fry, kung pao shrimp, kung pao sauce, shrimp recipe
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