|1 1/2|| pounds large shrimp, peeled and
|2|| tablespoons light peanut flour (28%)
or 1 tablespoon cornstarch
|5|| teaspoons lower sodium soy sauce,
|3||teaspoons hoisin sauce, divided|
|1||tablespoon balsamic vinegar|
|4||teaspoons peanut oil, divided|
|4||teaspoons minced ginger|
|5||garlic cloves, minced|
|1/4||teaspoon crushed red pepper flakes|
|1|| medium red bell pepper, cut into
|1/2||cup thinly sliced green onion|
|1/2||cup unsalted dry roasted peanuts|
|2||cups hot cooked white rice|
- Combine the shrimp, peanut flour, 2 teaspoons of the soy sauce and 1 teaspoon of the hoisin in a bowl; toss well to coat. Combine the remaining 1 tablespoon soy sauce, 2 teaspoons hoisin, vinegar and sugar in a small bowl; reserve.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high. Add half the shrimp and cook until opaque, about 2 minutes per side; transfer to a plate. Repeat with 1 teaspoon of the oil and remaining shrimp.
- Return the skillet to the stove and heat the remaining 2 teaspoons oil over medium-high. Add the ginger, garlic and red pepper flakes; cook, stirring, 30 seconds. Add the bell pepper and green onions and cook 1 minute. Stir in the peanuts and cook 1 minute. Add the shrimp and reserved soy sauce mixture; cook, stirring, until heated through, 1 minute. Serve over rice.
This update of the traditional Szechuan dish can be on the table in less than 15 minutes!
Nutrition per serving
Calories: 420, Protein: 32g, Carbohydrates: 35g, Fiber: 4g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 214mg,