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Kung Pao Shrimp

Kung Pao Shrimp 1

You guys, I have a problem. I love seafood.

Loving seafood isn’t really a problem, but when you reheat your leftovers at work…well, some people aren’t so accepting of that. It was kind of ironic today when my coworker sat down to the table where we were eating lunch and quickly said, “I’m sorry for the smell, you guys…” as she peeled the lid off her tupperware to reveal a tasty looking tilapia filet that she had baked using coconut oil and breadcrumbs (I had to get the details).

Kung Pao Shrimp 2

Of course the smell didn’t bother me whatsoever and as the new girl, my mind immediately started going in the directions of, “Can I get away with reheating my fishy leftovers, too?”

You see, on one of the last days at my old job, we served fish in the cafeteria and admittedly, as I walked into the building around lunch, I was flooded with the smell. In a not-so-great way. It wasn’t a bad smell, but just reeeeeeeally overwhelming. The supervisor in the kitchen quickly told me, “We’re never serving shrimp again! Everyone keeps complaining about the smell!” (Ahem, it wasn’t *my* idea, but she was just stating her stance on the matter).

Why is it that fish and seafood must do that? Admittedly, it’s not as pleasant as when the smells linger after I cook with lots of garlic or even better, rich Indian spices. Mmmm…

Kung Pao Shrimp 3


So after careful consideration and with the thanks of my coworker who set the I-eat-leftover-seafood-for-lunch-so-deal-with-it tone, I’m going to take whatever leftovers I’ve got to work and reheat them proudly. After all, we eat a TON of seafood and I am surely not going to be eating a sandwich or salad every day when I’ve got yummy leftovers that may go to waste.

This dish, though…there were no leftovers. Mr. P inhaled it. Loved it. Requested it again. I’m happy to oblige because not only is it healthy, but it was super easy to make. Next time, I’ll hope for some stinky leftovers. Enjoy!

Kung Pao Shrimp 4

5.0 from 1 reviews
Kung Pao Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ¼ cup low-sodium soy sauce
  • 1½ tsp brown sugar
  • 2 tsp cornstarch
  • 2 Tbsp water
  • 1 tsp toasted sesame oil
  • 3 dashes white pepper
  • 1 tsp apple cider vinegar
  • ½ tsp sugar
  • ¼ to ½ tsp crushed red pepper
  • 2 Tbsp olive oil
  • 1-inch piece ginger, peeled and minced
  • 1 onion, chopped into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 lb shrimp, peeled and deveined
  • ¼ cup roasted peanuts
  • 3 scallions, chopped
  1. In a small bowl, whisk together the sauce ingredients and set aside.
  2. Heat a wok over medium heat and add the oil until hot. Add the ginger and stir for 30 seconds. Add the onion and green bell pepper; stir-fry for 5-6 minutes or until vegetables are softened. Add in the shrimp and roasted peanuts; mix and allow to cook an additional 3-4 minutes.
  3. When the shrimp are almost cooked, add the sauce into the wok, keep stirring until the sauce thickens. Top with scallions and serve hot.
Recipe from Rasa Malaysia
Nutrition Information
Serving size: 4 oz shrimp with sauce and vegetables Calories: 283 Fat: 13.5 Carbohydrates: 13.8 Sugar: 5.0 Sodium: 695 Fiber: 2.3 Protein: 26.0 Cholesterol: 150
Be well,


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  1. Katie
    April 14, 2015 / 8:49 pm

    Seriously? That’s so rude. It’s rude to heat anything with a string, lingering odor in a communal work environment. Please reconsider.

  2. April 14, 2015 / 10:21 pm

    That looks so tasty!!!! I can’t wait to make this!


  3. April 16, 2015 / 4:05 pm

    Shit, I use my panini maker and the crock pot at work all the time – I don’t care if it smells up the place!

  4. April 20, 2015 / 4:06 pm

    This looks seriously awesome. I’m already considering doing it the next time i’ll have leftovers haha


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