• Prep Time: 25 mins
  • Cooking Time: 4 mins
  • Serves: 4

Weight Watchers Kung Pao Shrimp

Category: Seafood

 Ingredients List

  • 3 Tbsp reduced-sodium chicken broth
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp low sodium soy sauce
  • 1 tsp cornstarch
  • 2 tsp sugar
  • 1 tsp toasted sesame oil
  • 2 Tbsp peanut oil, or vegetable oil
  • 1 Tbsp minced garlic
  • 1 Tbsp ginger root, minced
  • 1/2 tsp crushed red pepper flakes
  • 1 pound(s) uncooked shrimp, (large) peeled, deveined and patted dry
  • 3 cup(s) uncooked sugar snap peas, strings removed
  • 3/4 tsp table salt
  • 2 medium uncooked scallion(s), chopped


In a small bowl, combine broth, vinegar, soy sauce, cornstarch, sugar and sesame oil.

Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic, ginger and red pepper flakes, and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating garlic mixture, until shrimp is lightly browned but not cooked through.

Add sugar snaps and sprinkle on salt, and stir-fry 30 seconds or until just combined. Add scallions, restir broth mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp. Yields 1 1/4 cups per serving.

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