Kung Pao Shrimp and Spinach Salad

Name: Kung Pao Shrimp and Spinach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams 1/2 quarts baby spinach leaves , rinsed and crisped; 118 milliliters shredded carrot; 1 teaspoons hot chili flakes; 59 milliliters rice vinegar; 79 milliliters unsalted roasted peanuts; 1 Tbsp peanut or salad oil; 1 Tbsp Asian (toasted) sesame oil; 454 grams peeled, deveined shrimp (31 to 40 per lb.); 2 Tbsps soy sauce; 2 teaspoons sugar

Kung Pao Shrimp and Spinach Salad might be just the main course you are searching for. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4. One portion of this dish contains around 30g of protein, 11g of fat, and a total of 254 calories. If you have shrimp, asian sesame oil, chili flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse and drain shrimp. Set a 10- to 12-inch nonstick frying pan over high heat; when hot, add 1 teaspoon peanut oil and the shrimp. Stir until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), 2 to 4 minutes.

Ingredients you will need

Peanut Oil

Shrimp

Equipment you will use

Frying Pan

Pour into a large bowl.

Equipment you will use

Bowl

Return pan to heat; when hot, add remaining 2 teaspoons peanut oil and the peanuts. Stir until peanuts are lightly browned, 1 to 2 minutes. Stir in chili flakes and remove from heat.

Ingredients you will need

Red Pepper Flakes

Peanut Oil

Peanuts

Equipment you will use

Frying Pan

Add vinegar, soy sauce, sesame oil, and sugar, and stir until sugar is dissolved.

Ingredients you will need

Sesame Oil

Soy Sauce

Vinegar

Sugar

Pour over shrimp.

Ingredients you will need

Shrimp

Add spinach and carrot to shrimp and mix gently. Mound salad equally on plates.

Ingredients you will need

Spinach

Carrot

Shrimp

Equipment

Frying Pan

Bowl

Ingredients

Servings:

283grams

1/2 quarts baby spinach leaves , rinsed and crisped 118milliliters

shredded carrot 1teaspoons

hot chili flakes 59milliliters

rice vinegar 79milliliters

unsalted roasted peanuts 1Tbsp

peanut or salad oil 1Tbsp

Asian (toasted) sesame oil 454grams

peeled, deveined shrimp (31 to 40 per lb.)2Tbsps

soy sauce 2teaspoons

sugar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.