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Kung Pao Shrimp & Spinach Salad Recipe

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This recipe for Kung Pao Shrimp & Spinach Salad is from Walker Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. peeled, deveined shrimp (31 - 40/lb)
1 T. peanut or salad oil
1/3 c. unsalted roasted peanuts
1/2 tsp. red chili flakes
1/4 c. rice vinegar
2 T. soy sauce
1 T. sesame oil
2 tsp. sugar
21/2 quarts spinach leaves
1/2 c. shredded carrots
Directions:
Directions:
In hot pan add 2 tsp peanut oil and shrimp and cook 2 -4 min until shrimp are pink. Pour in large bowl. Return pan to heat and add 2 tsp peanut oil and the peanuts. Stir until lightly browned 1-2 min, stir in chili flakes and remove from heat. Add vinegar, soy sauce, sesame oil, sugar and stir until sugar dissolves. Pour over shrimp. Add spinach and carrots to shrimp and mix gently. Serve immediately.
Personal Notes:
Personal Notes:
For a nice variation, add some cooked noodles!!!!

 

 

 

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