Kung Pao Shrimp

Description

Contributed by Healthy Recipes For Diabetic Friends Y-Group

• Source: The Complete Idiot's Guide to Terrific Diabetic Meals
• Yield: 4 servings

  

  Kung Pao Shrimp

Ingredients

• 1 ½ tbsp. hoisin sauce
• 1 tbsp. dry sherry
• 1 tsp. granulated sugar, brown or white only
• 1 tsp. chili paste
• 3 tbsp. chili oil, optional
• 1 egg white
• 1 tbsp. cornstarch
• 1 lb. medium shrimp, shelled and deveined
• 1 tbsp. vegetable oil
• ½ tsp. fresh, grated ginger root
• 1 garlic clove, minced
• ¼ cup unsalted, dry-roasted peanuts

Directions

1. In a small, fresh bowl, combine hoisin sauce, sherry, sugar, chili paste, and chili oil (optional).
2. Mix well and set aside.
3. In a medium bowl, combine egg white and cornstarch. Beat well.
4. Add shrimp and mix well to coat. Set aside.
5. Heat oil in a large skillet or a wok over medium-high heat. Add shrimp, ginger, and garlic.
6. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink then well coated. Add the hoisin-sauce mixture.
7. Just mix with peanuts and serve. Have the white rice ready on the plate.

Videos

How to Cook Kung Pao Shrimp

Nutritional information

Per serving (4 ounces):

• 236 Calories | 25g Protein | 5g Carbs | 1g Dietary Fiber | 10g Fat | 172mg Cholesterol | 223mg Sodium
• Exchanges: 3 Lean Meat | 2 Fat | 1/2 Fruit
• Glycemic Index: 28
• Glycemic Load: 1