Kung Pao Watermelon Shrimp

Sweet, sour and spicy are the traditional flavours of Chinese Kung Pao sauce. This recipe makes use of convenient store-bought sauce but ups the ante with morsels of juicy watermelon, tender shrimp and crunchy peanuts.


2 tbsp peanut oil 30 mL
6 garlic cloves, thinly sliced 6
2 lbs large shrimp, peeled and de-veined 1 kg
1 cup dry roasted salted peanuts 250 mL
1 cup prepared Kung Pao sauce 250 mL
2 cups chopped watermelon 500 mL


Heat oil in a large heavy sauté pan or wok over high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and stir-fry until shrimp begin to turn pink. Add peanuts and cook, stirring, 30 seconds longer.

Add sauce and reduce heat to medium-low. Simmer until sauce is heated through and shrimp are just cooked, approximately 2 minutes. Remove from heat. Stir in watermelon and serve immediately.

Serves 6.

Per serving: about 490 cal, 30 g pro, 24 g total fat (3.5 g sat. fat), 38 g carb, 3 g fibre, 230 mg chol, 1940 mg sodium. %RDI: 10% calcium, 25% iron, 8% vit A, 10% vit C, 13% folate.

Source: www.watermelon.org.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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