Kung Pao Shrimp

Adapted from CL – of course…

I found the recipe possibly lacking, but the hubby enjoyed it – or maybe it was the fried rice (first rice since January when he went on 4 hour body…)  —  i just determined the the original Wilker Fried Rice recipe is missing – I’ll add that in here, at some point…

Kung Pao Shrimp


  • 5 teaspoon low-sodium soy sauce, divided
  • 3 teaspoons dry sherry, divided
  • 2 teaspoons cornstarch
  • 1 pound peeled and deveined medium shrimp
  • 2 teaspoons peanut oil
  • 2 tablespoon minced peeled fresh ginger
  • 2 tablespoon minced fresh garlic
  • 2 teaspoon crushed red pepper
  • 1 tablespoon shiracha  (maybe garlic chili next time)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 teaspoon rice vinegar
  • 1/4 teaspoon salt
  • 1/4 cup chopped dry-roasted peanuts
  • Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.
  • Heat oil in a wok over high heat. Add garlic, ginger and red peppers; stir-fry 30 seconds.
  • Add shrimp mixture; stir-fry 2 minutes.
  • Add remaining 4 teaspoons soy sauce, 1 teaspoon sherry, shiracha, broth and vinegar. Bring to a simmer; cook 1 minute or until slightly thickened.
  • Remove from heat;  Top with peanuts.  (i only put peanuts on the hubbies)

I removed all the offending veggies from the original recipe, double the sauce output, upped the heat quotient and used tail on already cooked shrimp.

All in all it came out pretty good – sauce was tasty although still lacking in heat…  for the wilker household.

Hubby liked it – so it will get another go…

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