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    You are in: Home / Chinese / Kung Pao Shrimp with Cashews Recipe
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    Kung Pao Shrimp with Cashews

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on October 11, 2002

      Velly good! Serve with fried rice to dampen the chilis when they begin to muscle up on you.

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    • on March 28, 2010

      I made this for supper tonight. I totally recommend it. I didn't have fresh ginger but I had it pre-minced in a jar and it was just as good. My husband just loved it and so did I. Next time I make it I think I'll try it with chicken or even pork. SO GOOD!!!

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    • on April 10, 2008

      I made this and it was pretty good. :) Instead of dried chilies I used red pepper flakes, which turned out fine. It did not, however, taste like restaurant Kung Pao. Instead, it had a yummy citrus kick!

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    • on February 18, 2008

      Really, really good and the DH said, "Definitely a keeper." I was a bit skeptical about the orange juice in it, but it added such a great flavor. We loved the zip the chilies gave it. You were absolutely right about it being essential to have everything chopped, prepped and ready to go before cooking as it all comes together quite quickly and would have been a disaster if we hadn't prepped beforehand. Thanks for a definite keeper. Beats a restaurant hands down - especially because we could add as many shrimp and cashews as we wanted! :)

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    • on May 02, 2006

      We enjoyed this recipe. I reduced the amout of salt to 1/4 tsp and left out the peppers so the kids would eat it. Thanks for the recipe

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    • on April 07, 2006

      Excellent Flavor! One of my hubby's favorite dishes at a local restaurant is the Kung Pao. This creation did not disappoint him. I used more garlic and dried chilies from my garden. I also used only a green bell pepper, as that was all I had on hand. We will make this again.

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    • on April 05, 2006

      Excellent! We had this last night with steamed rice. I left out the onion because DH doesn't like it and I didn't miss it either. I think I'll double the sauce next time. Great flavors! Love the ginger and the sesame oil gives it the extra YUM at the end.

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    • on April 01, 2006

      YUM. Nice and spicy, just as we like it. Served with Edamame Dumplings. I added extra garlic, but I always do, so no surprises there.

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    Nutritional Facts for Kung Pao Shrimp with Cashews

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 458.6
     
    Calories from Fat 231
    50%
    Total Fat 25.7 g
    39%
    Saturated Fat 4.5 g
    22%
    Cholesterol 172.8 mg
    57%
    Sodium 1064.3 mg
    44%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 12.3 g
    49%
    Protein 31.2 g
    62%
    Detailed Nutrition Values About Nutrition Info

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