Kung Pao Shrimp

Featured in the Honolulu Star-Bulletin on May 10, 2006.



Kung Pao Shrimp

  • 1 tablespoon vegetable oil
  • 2 pounds tiger prawns, shelled and cleaned
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 1/2 pounds broccoli, sliced
  • 1 1/2 pounds Chinese peas
  • 1 1/2 cups Kung Pao sauce
  • 2 tablespoons butter


  1. In a wok or skillet, heat oil.
  2. Saute tiger prawns, garlic, ginger, broccoli, and peas; add the Kung Pao sauce and butter.
  3. Remove from heat.

Makes 6 servings.

Note: Adjust the amount of Kung Pao Sauce to your liking-use less sauce if you prefer a drier stir-fry; use more sauce if you prefer a saucier stir-fry. Boneless, skinless chicken can be used in place of the shrimp.

Approximate nutrient analysis per serving (not including salt to taste in Kung Pao sauce):
230 calories, 14 g fat, 4 g saturated fat, 10 mg cholesterol, greater than 1100 mg sodium, 19 g carbohydrate, 6 g fiber, 9 g sugar, 9 g protein


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