Kung Pao Shrimp

By Lynne Lavelle

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

Cook Time20 minutes
YieldServes 4

3 Weight Watchers Points® Per Serving

INGREDIENTS

    • 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

    INSTRUCTIONS

    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!