Kung Pao Shrimp

Looking for a seafood recipe? Then check out this delicious shrimp that’s ready in just 20 minutes - perfect for Asian-style dinner. MORE+ LESS-

By Pillsbury Kitchens

December 24, 2010

tablespoons hoisin sauce

tablespoon dry sherry

teaspoon sugar

1/2

to 1 teaspoon chili paste

egg white

tablespoon cornstarch

3/4

lb. shelled, deveined, uncooked medium shrimp

tablespoon oil

1/2

teaspoon grated gingerroot

garlic clove, minced

1/4

cup dry-roasted salted peanuts

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1

In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.
2

In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat.
3

Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture; cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.