Hunan Hot and Spicy Shrimp

Check out how many calories in Hunan Hot and Spicy Shrimp. Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 658 (33% DV)
Fat: 32g (50% DV)
Carbohydrates: 30g (10% DV)
Protein: 55g (110% DV)
Ingredients:  Makes 2 servings (2 each)
1  lb.
3-1/2  tablespoons
1  tablespoon
2-1/4  teaspoons
3/4  teaspoon
1  pinch
5  tablespoons
1  tablespoon
2  teaspoons
2  teaspoons
1/4  cup
1  tablespoon
1  tablespoon
1-1/2  teaspoons
1/4  cup

Tip: For nutritional information on all the ingredients in Hunan Hot and Spicy Shrimp just click on each ingredient name. Then adjust the serving size for any Hunan Hot and Spicy Shrimp ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Peel the shrimp, leaving the tail segments intact, then devein and clean them.

To make the shrimp coating: In a bowl, mix together all of the ingredients. Add the shrimp and turn to coat. Refrigerate for 30 minutes.

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

Heat a wok over high heat for 30 seconds. Add the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften. Raise the heat to high, add the shrimp and their coating, and stir to mix. Spread the shrimp in a single layer and cook for 1 minute, or until the shrimp begin to turn pink. Turn the shrimp over and mix.

Drizzle in the wine, adding it along the edge of the wok, and mix well. Stir the sauce, pour it over the shrimp, and mix well. Stir-fry for about 1-1/2 minutes, or until the shrimp are well-coated and the sauce begins to bubble.

Turn off the heat, transfer to a heated dish, and serve.
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