Meal Kit
Healthy Takeout Kung Pao Shrimp
With Three Peppers, Honey Roasted Peanuts, and Brown Rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Peanuts, Soy
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Under %{max_calories} calories
Chef
Jimmy Madla
How could something so tasty be so lightning fast to make? This dish combines the fresh flavors of ginger and chilies and Kung Pao sauce with plump shrimp, healthy brown rice, and a melange of veggies topped with honey-roasted peanuts. It’s got crunch, it’s got spice, and it’s got flavor.
In Your Box (serves 2)
- 1 Yellow Squash
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8 oz. Shrimp
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 cup Parboiled Brown Rice
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2 fl. oz. Starport Kung Pao Sauce
- 1 Green Onions
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½ oz. Honey Roasted Peanuts
- 1 tsp. Chopped Ginger
- 6 Dried Chilies
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) xPox6gqg
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Calories1200
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Carbohydrates220g
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Net Carbs215g
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Fat13g
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Protein42g
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Sodium860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Make the Rice
Bring a small pot with parboiled brown rice, 2 cups water, and a pinch of salt to a boil. Cover, reduce to a simmer, and cook until tender, about 20 minutes. What's the difference between brown and white rice? Brown rice has only the outer husk removed, leaving the nutritious layer of bran intact (this layer is removed in white rice). It's this layer of bran that gives brown rice a nutty flavor and high fiber.
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2 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Core and cut red and green peppers into 1” dice. Trim and cut green onion into thin slices diagonally. Cut yellow squash into ¾” dice. Lightly crush peanuts with the back of a heavy pan. Rinse shrimp, pat dry, and season with a pinch of salt and pepper.
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3 Sear the Shrimp
Heat a medium pan over high heat. Add 2 tsp. olive oil and shrimp and cook for 1 minute on each side, or until caramelized. Transfer shrimp to a plate (they'll finish cooking later) and return pan to heat (no need to wipe clean). Caramelizing the shrimp not only makes it look prettier, it also creates a very flavorful crust by browning the natural sugars in the shrimp.
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4 Cook the Peppers
Add desired amount of dried chiles (see note below), red pepper, green pepper, and yellow squash to pan and cook for 2 minutes. Add ginger and half the green onions to pan and cook for 30 seconds, or until fragrant. Note: Whole dried chiles can be very spicy, especially if they break and the seeds come out. If you're sensitive, you may omit them entirely, or use 1 chile for mild heat, 2 for medium heat, 3 for high heat, and 4 or more for “Hurts so Good!"
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5 Finish the Kung Pao
Add Kung Pao sauce to pan, tossing to coat vegetables thoroughly. Return shrimp to pan and cook until shrimp are cooked throughout and have reached a minimum internal temperature of 130 degrees. Season to taste with salt and pepper.
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6 Plate the Dish
Place a serving of brown rice on a plate and arrange the Kung Pao shrimp and vegetables on top. Garnish with honey-roasted peanuts and remaining green onion. Kung Pao is a classic spicy Szechuan dish named after a Sichuan province Governor whose title was Gungbao (Kung Pao), which loosely translates into "Palace Guardian."
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