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How to Make Kung Pao Shrimp

POPSUGAR / presented by / Weight Watchers

We've partnered with Weight Watchers to share takeout-style recipes that will keep your wellness plan on track. The brand new Weight Watchers Freestyle™ program now includes more than 200 Zero SmartPoints® foods, from skinless chicken and turkey breast, to eggs, fish, seafood, beans, tofu, nonfat plain yogurt, and so much more! Now you can count less and enjoy more.

Crisp but tender vegetables make this Chinese favorite pop. Tone down the spicy factor of the Zero Points® shrimp by reducing the red pepper flakes to 1/8 of a teaspoon or omit them entirely for a mild but still plenty flavorful dish.



Kung Pao Shrimp

3 Weight Watchers Points® Per Serving

How to Make Kung Pao Shrimp

Ingredients

  1. 3 tablespoons reduced-sodium chicken broth
    2 tablespoons balsamic vinegar
    1 tablespoon low-sodium soy sauce
    1 teaspoon cornstarch
    1 teaspoon sugar
    1 teaspoon toasted sesame oil
    2 tablespoons peanut oil or vegetable oil
    1 tablespoon minced garlic
    1 tablespoon ginger root, minced
    1/4 teaspoon crushed red pepper flakes
    1 1/4 pounds uncooked large shrimp, peeled, deveined, and patted dry
    3 cups uncooked sugar snap peas, strings removed
    1/2 teaspoon table salt
    1 medium uncooked bell pepper, red, diced
    2 medium uncooked scallions, chopped

Directions

  1. Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in a cup, then set aside.
  2. Heat a wok or large skillet over high heat until a drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, for 1 minute, letting shrimp begin to sear. Stir-fry for 30 seconds, until shrimp are lightly browned but not cooked through.
  3. Add snap peas and salt. Stir-fry for 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry for 1 to 2 minutes or until shrimp are just cooked and vegetables are crisp and tender.
  4. Plate and enjoy!

Serving size: 1⅓ cups

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