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Kung Pao Shrimp

Yield: 4 servings
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  • 1-1/2 tablespoon hoisin sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon granulated sugar
  • 1/2 to 1 teaspoon chili paste
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 pound medium shrimp, shelled and deveined
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon fresh grated gingerroot
  • 1 garlic clove, minced
  • 1/4 cup unsalted, dry-roasted peanuts


  1. In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside.
  2. In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside.
  3. Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve.

Nutritional Information (Per Serving)
Protein:25 g
Sodium: 223 mg
Cholesterol:172 mg
Fat: 10 g
Dietary Fiber: 1 g
Carbohydrates: 5 g
Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

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