Ww 4 Points Kung Pao Shrimp
Elevate your weeknight dinner game with this Weight Watchers-friendly Kung Pao Shrimp, a vibrant and flavorful dish that's just 4 points per serving! Packed with plump, succulent shrimp, crisp bell peppers, tender zucchini, and bold aromatics like garlic, ginger, and dried chilies, this recipe delivers all the spice and savory goodness of classic Kung Pao in a lighter, healthier package. A savory-sweet sauce made with low-sodium soy sauce, hoisin, and a hint of rice vinegar ties everything together, while roasted peanuts add a delightful crunch. Ready in just 25 minutes, this quick and easy stir-fry is perfect for busy nights, and it pairs beautifully with steamed rice or cauliflower rice for a guilt-free meal. Low in calories but rich in flavor, this dish is a must-try for fans of healthy, Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 4 pieces Dried red chilies (optional, adjust for spice level)
- 1 medium Red bell pepper (diced)
- 1 medium Zucchini (diced)
- 3 stalks Green onions (sliced)
- 2 tablespoons Roasted unsalted peanuts
- 1 as needed Cooking spray
Instructions
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, cornstarch, and water until well combined. Set aside.
Heat a non-stick skillet or wok over medium-high heat and lightly coat with cooking spray.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sesame oil, garlic, ginger, and dried red chilies. Sauté for about 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender yet crunchy.
Return the cooked shrimp to the skillet and pour the sauce mixture over everything. Stir well to coat the shrimp and vegetables in the sauce.
Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with sliced green onions and roasted unsalted peanuts.
Serve immediately on its own or over steamed rice or cauliflower rice for a low-point option.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
