This low-carb seafood recipe is mind-blowing. Freshly cooked shrimp slathered in a delicious, homemade Kung Pao sauce? Yes please. At
Good Measure™, we're all about promoting a healthy lifestyle and we hope these recipes inspire you to fill your kitchen with delicious smells and wholesome ingredients including gingerroot, shrimp, and peanuts.
Looking for a seafood recipe? Then check out this delicious shrimp that’s ready in just 20 minutes - perfect for Asian-style dinner.
Author:
Good Measure™
Ingredients
3 tablespoons hoisin sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 to 1 teaspoon chili paste
1 egg white
1 tablespoon cornstarch
3/4 lb. shelled, deveined, uncooked medium shrimp
1 tablespoon oil
1/2 teaspoon grated gingerroot
1 garlic clove, minced
1/4 cup dry-roasted salted peanuts
Directions
In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.
In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat.
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.
