Peanut Powered Recipes

Kung Pao Peanut Shrimp

SERVES 4
1 1/2  pounds large shrimp, peeled and
 deveined
2  tablespoons light peanut flour (28%)
 or 1 tablespoon cornstarch
5  teaspoons lower sodium soy sauce,
 divided
3  teaspoons hoisin sauce, divided
1  tablespoon balsamic vinegar
1  teaspoon sugar
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-inch diced
1/2  cup thinly sliced green onion
1/2  cup unsalted dry roasted peanuts
2  cups hot cooked white rice

 

  1. 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.
  2. 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.
  3. 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,
Sodium: 564mg