Our Kung Pao shrimp spices things up with the crunch of crispy vegetables, and a kung pao sauce that packs a spicy punch. A great gluten-free option for those who can stand the heat!

Seafood Sauté for Two

Shrimp (Shrimp, Salt, Sodium Tripolyphosphate), Kung Pao Sauce (Water, Tamari Soy Sauce [Water, Soybeans, Salt, Alcohol], Sugar, Hoisin Sauce [Sugar, Water, Salt, Modified Corn Starch, Distilled Vinegar, Soy Flour, Garlic, Soybeans, Caramel Color, Sesame Oil, Xanthan Gum, Spices, Citric Acid], Oyster Flavored Sauce [Oyster, Water, Salt], Modified Corn Starch, Caramel Color], Sherry Wine [Contains Potassium Metabisulfite], Modified Corn Starch, Rice Vinegar, Tomato Paste, Garlic, Ginger, Yeast Extract, Crushed Red Peppers, Caramel Color, Sesame Oil, Spices), Red Bell Peppers, Snow Peas, Onions, Peanuts.

Safe Handling: Keep frozen until ready to use. Shrimp are cooked when meat is completely white and firm to the touch.

How to prepare: Preparation Instructions: Cook from frozen. Sauce Packet: Thaw unopened sauce packet in a bowl of warm water. Skillet: Preferred Method: Preheat a large skillet over medium-high heat. Add shrimp, vegetables, and cook for 3 minutes, stirring occasionally. Add sauce and peanuts and stir; continue cooking for 5-6 minutes, stirring occasionally. Let stand for 1-2 minutes before serving. Microwave: Add shrimp and vegetables into a microwave safe bowl and cover with a paper towel. Cook for 3 minutes on high heat; stir and continue to cook covered on high heat for 2 minutes. Add sauce and peanuts and stir; cook for an additional 1 - 1-1/2 minutes on high heat. Let stand for 1-2 minutes before serving. Since appliances vary, these instructions are guidelines only.

Keep frozen.