Know what’s on your plate
Kung Pao shrimp
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 173 kcal —
- Protein 14 g 28%
- Carbohydrate 4.3 g 2%
- Fat 11 g 14%
- Saturated fat 1.7 g 8%
- Fibre 1 g 4%
- Sugars 1.4 g —
- Sodium 210 mg 9%
- Cholesterol 107 mg 36%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 58 µg 6%
- Vitamin C 11.7 mg 13%
- Vitamin D 0.1 µg 1%
- Vitamin E 2.6 mg 17%
- Vitamin K 13.9 µg 12%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 2.7 mg 17%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 24 µg 6%
- Vitamin B12 0.72 µg 30%
- Choline 75.4 mg 14%
Minerals
- Calcium 59 mg 5%
- Iron 0.45 mg 3%
- Magnesium 37 mg 9%
- Phosphorus 193 mg 15%
- Potassium 184 mg 4%
- Zinc 1.1 mg 10%
- Copper 0.19 mg 21%
- Selenium 26.1 µg 47%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 173 | 14 g | 4.3 g | 11 g |
| 1 × 1 cup | 162 g | 280 | 23 g | 7 g | 17 g |
| 2 × 1 cup | 324 g | 561 | 45 g | 14 g | 35 g |
| ½ × 1 cup | 81 g | 140 | 11 g | 3.5 g | 8.7 g |
| 3 × 1 cup | 486 g | 841 | 68 g | 21 g | 52 g |
| 4 × 1 cup | 648 g | 1121 | 90 g | 28 g | 70 g |
Similar foods
Questions about Kung Pao shrimp
What goes into Kung Pao shrimp?
The stir-fry usually combines prawns, peanuts, dried chillies and a glossy sauce of soy sauce, vinegar, sugar and a little cornflour. Sichuan pepper adds its distinctive tingling, citrusy flavour; some versions also include spring onions, garlic or ginger.
How do you stop the prawns going rubbery in Kung Pao shrimp?
Pat them dry and cook them in a very hot pan in a single layer, turning once. Medium prawns usually take about 2–3 minutes in total; add the sauce when they are just turning opaque and take the pan off the heat as soon as they are cooked through.
Can you make Kung Pao shrimp with frozen prawns?
Yes. Thaw them overnight in the fridge, or keep them in a sealed bag and thaw in cold water, then drain and pat them thoroughly dry. Excess water makes the prawns steam instead of browning.
What should you serve with Kung Pao shrimp?
Steamed rice is the classic partner, soaking up the spicy, savoury sauce. You can also serve it with noodles or plain stir-fried vegetables; add the peanuts just before serving so they stay crunchy.
How should you store leftover Kung Pao shrimp?
Refrigerate leftovers in a covered container within two hours of cooking and eat them within two days. Reheat until steaming hot throughout, stirring so the prawns warm evenly; avoid reheating them more than once.
Can you make Kung Pao shrimp without peanuts?
Yes. Leave them out for a nut-free version, or use toasted sesame seeds for crunch if sesame is safe for you. Check the sauce ingredients too, since soy sauce contains soy and some prepared sauces may contain additional allergens.
Is Kung Pao shrimp the same as Kung Pao chicken?
They use a similar chilli, peanut and savoury-sweet sauce, but the main ingredient changes the texture and cooking time. Kung Pao shrimp has 14 g of protein per 100 g, compared with 9.76 g in Kung Pao chicken.
Source: FNDDS (USDA) 27450470 · per 100 g · carbohydrate per EU label, fibre excluded
