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Sichuan Kung Pao Shrimp

by Chase Evans

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Contains Soy

Tree Nut Free

Contains Peanut

Contains Gluten

All the same flavors you'd come to expect from Sichuan-style kung pao shrimp, but better and better for you. Tender shrimp are marinated then stir-fried in a spicy, savory sauce alongside zucchini, bell pepper, and toasted peanuts. Served with a side of steamed jasmine rice, this fiery, fresh take on a take-out favorite makes for a substantial, satisfying meal any night of the week.

Nutritional facts

Protein

26g

Carbs

74g

Calories

1060kcal

Fat

72g

Ingredients

Sauce, Teriyaki, Canola and Olive Oil Blend, Seasoned Rice Wine Vinegar, Toasted Sesame Oil, Shrimp, Garlic, Corn Starch, Sugar, Zucchini, Light Soy Sauce, Jasmine Rice, Kosher Salt, Peanuts, Shaoxing Wine, Grapeseed Oil, Ginger, Crushed Red Pepper, Red Bell Pepper, Szechuan Pepper

Contains shellfish, cereals containing gluten, wheat, peanuts, soybeans, sesame seeds.

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 370 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Joaquin · 08/30/25

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About Chase Evans

Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.

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