Experience the vibrant flavors of Asia with this easy, quick, and incredibly delicious Kung Pao Shrimp recipe. A perfect harmony of sweet, savory, and spicy notes, this stir-fry delivers bold, irresistible tastes in every single bite.
Ready to create a culinary masterpiece at home? Use our quick links to navigate:
- What is Kung Pao Shrimp?
- Why You’ll Love This Recipe
- Essential Ingredients
- Step-by-Step Instructions
- Expert Tips
- Serving Suggestions
- Storage & Reheating
- Customization & Variations
- Full Recipe Card
Kung Pao Shrimp: A Symphony of Flavors in Every Bite
Kung Pao Shrimp is more than just a meal; it’s an enchanting culinary journey for your taste buds. This iconic dish, celebrated worldwide for its dynamic interplay of sweet, savory, and spicy elements, offers a truly captivating flavor profile that leaves a lasting impression. Hailing from the Sichuan province of China, Kung Pao is a traditional spicy stir-fry that has seamlessly integrated into global cuisine, becoming a cherished favorite in both authentic Chinese eateries and Westernized adaptations.
The distinctive character of authentic Kung Pao dishes is traditionally defined by a generous application of Sichuan peppercorns and dried red chilies, which impart a unique “ma la” (numbing and spicy) sensation. Our thoughtfully crafted recipe, however, offers a more approachable and mildly spicy experience, perfect for those who appreciate the complexity of Sichuan flavors without an overwhelming heat. By balancing the use of Sichuan peppercorns and chilies, we ensure a delightful tingle that enhances, rather than dominates, the dish. Furthermore, we’ve elevated this beloved classic with the inclusion of crisp bell peppers and tender onions. These additions not only infuse the stir-fry with natural sweetness and vibrant color but also contribute a satisfying textural contrast, making each forkful utterly irresistible.
A hallmark of any great Kung Pao dish is the inclusion of peanuts. These aren’t merely an afterthought or a decorative element; they are fundamental to the dish’s identity. Peanuts contribute an intense, earthy flavor and a crucial crunch that makes Kung Pao visually and texturally distinct from other Chinese stir-fries. To truly unlock their potential and prevent any off-flavors, it is paramount to use fresh, high-quality peanuts. Stale peanuts can introduce an unpleasant bitterness that can significantly detract from the overall enjoyment of your meal. A quick toast in a dry pan can refresh pre-roasted peanuts, amplifying their aroma and ensuring they contribute their best to the finished dish.
Beyond its incredible taste, this easy Kung Pao Shrimp recipe stands out for its remarkable speed and simplicity, making it a perfect candidate for your home kitchen. In just around 20 minutes, you can transform fresh, wholesome ingredients into a dish that rivals your favorite restaurant takeout. The efficiency of stir-frying is truly its superpower; once your ingredients are meticulously prepped and your savory sauce is mixed, the actual cooking time is astonishingly brief. This makes Kung Pao Shrimp an ideal choice for hectic weeknights when you crave a gourmet meal but are pressed for time. Its versatility is another major advantage: if shrimp isn’t your preference, feel free to substitute with chicken, tofu for a delightful vegan option, or even beef, ensuring this recipe caters to a wide array of dietary needs and preferences.
To craft a truly memorable dining experience, consider pairing this exquisite Kung Pao Shrimp with complementary sides. Our easy egg fried rice offers a comforting and flavorful accompaniment, while a simple bowl of steamed jasmine rice provides a neutral canvas that allows the bold flavors of the shrimp to shine. For an added touch of freshness, nutrition, and textural variety, a side of stir-fried broccoli or any crisp Asian greens would be a superb choice. Together, these elements create a well-rounded, nutritious, and incredibly satisfying meal that proves you don’t need a restaurant budget to enjoy world-class Asian cuisine at home.
Why This Homemade Kung Pao Shrimp Recipe Is A Must-Try
In a world of quick takeout options, the satisfaction of creating a phenomenal meal from scratch is unmatched. This Kung Pao Shrimp recipe offers that rare combination of gourmet flavor and effortless preparation, making it an absolute must-try for any home cook. Here’s why this dish is destined to become a beloved favorite in your kitchen:
- Unbeatably Fast & Effortless: Forget complicated recipes that demand hours of your time. This Kung Pao Shrimp is engineered for efficiency, taking a mere 10 minutes to prepare and another 10 minutes to cook. In just 20 minutes, you can have a fresh, flavorful, and filling meal on your table, perfect for those bustling weeknights or impromptu cravings.
- A Symphony of Balanced Flavors: Prepare your palate for an explosion of taste. This recipe masterfully blends the distinct sweet, savory, and spicy notes characteristic of classic Kung Pao. The subtle heat from Sichuan peppercorns and dried chilies harmonizes with the rich umami of soy sauce and the delicate sweetness of sugar, creating a truly addictive and complex flavor profile that tantalizes with every bite.
- Consistently Tender and Juicy Shrimp: Say goodbye to rubbery shrimp! Our unique technique involves a brief, high-heat sear of the marinated shrimp before they join the rest of the stir-fry. This crucial step locks in their natural moisture and enhances their texture, ensuring each shrimp remains plump, succulent, and perfectly cooked.
- Highly Customizable to Your Taste: Whether you’re a spice fiend or prefer a gentle warmth, this recipe is incredibly flexible. Easily adjust the quantity of dried chilies and Sichuan peppercorns to achieve your desired level of heat. The adaptability extends to proteins as well, allowing you to substitute shrimp with chicken, beef, or even plant-based options like tofu, making it a versatile meal for diverse palates and dietary needs.
- Fresh, Wholesome Ingredients: By preparing Kung Pao Shrimp at home, you have complete control over the quality of your ingredients. Packed with fresh bell peppers, onions, and lean shrimp, this recipe offers a healthier alternative to many restaurant versions, allowing you to enjoy a delicious meal free from unwanted additives or excessive oils.
- Visually Appealing: The vibrant array of colors—from the succulent pink shrimp and colorful bell peppers to the green scallions and earthy peanuts—makes this dish a feast for the eyes. It’s a meal that’s as beautiful to look at as it is to eat, perfect for impressing guests or simply brightening up your dinner table.
Essential Ingredients for Your Kung Pao Shrimp
The secret to a truly exceptional Kung Pao Shrimp lies in the quality and proper preparation of its core ingredients. Here’s a detailed guide to what you’ll need to assemble this magnificent dish:
For the Stir-Fry Components:
- Fresh Shrimp (or Prawns): Aim for 400g (approximately 14oz) of fresh, medium-sized shrimp. Ensure they are peeled and deveined. While leaving the tails on adds a lovely visual touch, you can remove them for convenience. If using frozen shrimp, thaw them completely, then thoroughly drain any excess water and pat them bone-dry with paper towels. This prevents a watery stir-fry and ensures a superior sear. This recipe is highly adaptable; feel free to substitute with your preferred meat like chicken, beef, pork, or even firm tofu for a vegetarian twist.
- Cooking Oil: Peanut oil is the traditional choice due to its distinct flavor and high smoke point, which is ideal for the rapid cooking of stir-frying. However, any neutral-flavored oil with a high smoke point, such as grapeseed, canola, or vegetable oil, will also yield excellent results.
- Garlic and Ginger: These two essential aromatics form the pungent and warming foundation of many Asian dishes. Always use freshly minced garlic and ginger for the best, most vibrant flavor. They are non-negotiable for an authentic taste.
- Dried Red Chilies: These contribute a smoky depth and a customizable level of heat. Our recipe suggests a moderate amount, but you are in complete control. For a milder flavor, keep the chilies whole; their heat will be subtle. For a more fiery kick, chop them to expose the seeds, which will release more capsaicin.
- Red Sichuan Peppercorns: This is the star spice, responsible for the characteristic “ma la” (numbing and spicy) sensation unique to Sichuan cuisine. Look for them in Asian specialty stores or online. To maximize their flavor and prevent an unpleasant texture, lightly toast them in a dry pan for a minute, then grind them finely with a mortar and pestle just before use. Adjust the quantity to your preferred level of numbing spice.
- Vibrant Vegetables: A colorful mix of diced onion, green bell pepper, and red bell pepper adds a delightful crunch, natural sweetness, and a burst of color. These vegetables not only enhance the dish’s flavor but also its visual appeal.
- Scallions: Fresh scallion greens, sliced into one-inch lengths, are added at the final stage of cooking. They provide a fresh, mild oniony bite and a beautiful garnish that brightens the entire dish.
- Peanuts: Crucial for their nutty flavor and irresistible texture. For the best outcome, use freshly pan-roasted, unsalted peanuts. If your roasted peanuts aren’t freshly prepared, a quick re-toast in a dry pan will revive their aroma and crunch. Always opt for unsalted peanuts to maintain control over the dish’s sodium content.
For the Signature Kung Pao Sauce:
The sauce is arguably the most critical element of any stir-fry, binding all ingredients together with a harmonious blend of flavors. Here’s a breakdown of the components for our perfectly balanced Kung Pao sauce:
- Soy Sauce Duo: A combination of light and dark soy sauce is essential. Light soy sauce provides the foundational salty, umami flavor, while dark soy sauce contributes a richer, deeper color and a subtly sweeter, more robust flavor profile. If dark soy sauce is unavailable, increase the amount of light soy sauce, but be aware the color may be lighter.
- Rice Vinegar: This ingredient introduces a vital tang and bright acidity, cutting through the richness and balancing the sweetness and spice. Common rice vinegar is perfectly adequate. Some traditional Chinese recipes might call for Chinkiang black vinegar, which offers a deeper, more complex, malty flavor. Either option will deliver excellent results.
- Granulated White Sugar: This is key to balancing the intensity of the savory and spicy elements, adding a hint of sweetness that makes the overall flavor incredibly appealing. Adjust the amount to suit your personal preference, or substitute with brown sugar for a slightly deeper, caramelized note.
- Cornstarch (or Potato Starch): Serving as the thickening agent, cornstarch gives the Kung Pao sauce its iconic glossy sheen and ensures it perfectly coats every piece of shrimp and vegetable. It’s crucial to mix it thoroughly with the liquid ingredients to prevent any lumps.
- Ground White Pepper: A common seasoning in many Asian cuisines, white pepper provides a nuanced, earthy heat that complements the other spices without overpowering them. Black pepper can be used as a convenient substitute if white pepper is not on hand.
- Toasted Sesame Oil: Added just before serving, toasted sesame oil is a powerful flavor enhancer. Its rich, nutty aroma finishes the dish with a deep, authentic Asian essence. Due to its potent flavor and low smoke point, it’s best reserved as a finishing oil rather than for cooking.
- Water or Stock: This liquid base thins the sauce to the ideal consistency. For an added layer of savory depth, consider using chicken or seafood stock instead of plain water.
For precise measurements of each ingredient, please refer to the comprehensive recipe card located at the bottom of this article.
Step-by-Step Guide: Cooking Perfect Kung Pao Shrimp
Creating this delicious Kung Pao Shrimp is a rewarding experience, especially with a clear, step-by-step approach. The golden rule for any stir-fry is “mise en place” – have all your ingredients prepped and ready before you even turn on the stove. This ensures a smooth, fast, and successful cooking process.
- Marinate the Shrimp: In a medium-sized bowl, gently combine your peeled and deveined shrimp with cornstarch, salt, and ground white pepper. The cornstarch coating is crucial; it helps to protect the shrimp from overcooking, ensuring they remain tender and juicy, and also helps the flavorful sauce adhere beautifully to each piece. Set the marinated shrimp aside while you continue with the other preparations.
- Prepare the Kung Pao Sauce: In a separate bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, granulated sugar, cornstarch, ground white pepper, and toasted sesame oil. Mix thoroughly until the sugar is completely dissolved and the cornstarch is fully incorporated into the liquids, leaving no lumps. Having the sauce ready beforehand is key to maintaining the rapid pace of stir-frying.
- Cook the Shrimp: Heat one tablespoon of your chosen cooking oil in a large wok or a heavy-bottomed skillet over high heat until it begins to shimmer. Add the marinated shrimp in a single layer, ensuring not to overcrowd the pan, which would lower the temperature and steam the shrimp instead of searing. Sear them for approximately 1 minute on each side, just until they turn pink and opaque. Quick cooking is essential here to prevent the shrimp from becoming tough or rubbery. Once seared, transfer the shrimp to a clean plate and set aside.
- Stir-Fry Aromatics and Chilies: Add the remaining cooking oil to the same wok or pan. Reduce the heat to medium. Add the dried red chilies, freshly ground Sichuan peppercorns, minced garlic, and minced ginger. Stir-fry constantly for about 1 minute. This step, known as “blooming” the spices, is vital for releasing their aromatic oils and developing their complex flavors without burning them.
- Incorporate the Vegetables: Increase the heat back to high. Add the diced onion, green bell pepper, and red bell pepper to the wok. Stir-fry vigorously for about 2 minutes. You want the vegetables to become tender-crisp, retaining a pleasant bite and their vibrant colors.
- Return the Shrimp: Add the perfectly cooked shrimp back into the wok with the vegetables. Stir-fry for just one more minute to allow all the flavors to begin marrying together and for the shrimp to warm through completely.
- Add the Kung Pao Sauce: Give your prepared sauce one final stir to ensure that the cornstarch hasn’t settled at the bottom of the bowl. Pour the sauce evenly over all the ingredients in the wok. Continue to stir-fry for about another minute. As you stir, the sauce will rapidly thicken and beautifully coat every component of the dish, creating that signature glossy finish.
- Finish with Peanuts and Scallions: Once the sauce has reached your desired thickness and sheen, turn off the heat. Stir in the roasted peanuts and the sliced scallion greens. Toss everything gently to combine, ensuring these fresh, crunchy elements are evenly distributed throughout the flavorful stir-fry.
- Serve Immediately: Dish out your spectacular Kung Pao Shrimp and serve it piping hot. Enjoy!
Pro Tips for the Best Kung Pao Shrimp
Elevate your homemade Kung Pao Shrimp from good to absolutely phenomenal with these expert tips and tricks, ensuring a restaurant-quality dish every time:
- Achieve Perfectly Tender and Juicy Shrimp: The secret to succulent, never-rubbery shrimp lies in a two-step cooking process. First, pan-fry the marinated shrimp separately over high heat for only about 1 minute per side. This quick sear creates a beautiful exterior and locks in the shrimp’s natural juices and the flavors from the marinade. This initial cooking prevents overcooking later when combined with the other ingredients, a common pitfall that leads to tough shrimp.
- Mastering Your Spice Level: The heat and signature numbing sensation in Kung Pao are primarily delivered by dried red chilies and Sichuan peppercorns. To control the spice:
- For a milder dish, leave the dried chilies whole. They will impart a lovely smoky flavor without releasing significant heat.
- For more heat, chop the dried chilies. The more you chop and expose their seeds, the spicier the dish will become.
- Adjust the quantity of both chilies and Sichuan peppercorns according to your personal preference. Remember, Sichuan peppercorns provide a unique numbing tingle, so start with a smaller amount if you’re new to them.
- The Importance of Wok Hei (High Heat): Authentic stir-frying demands high heat. A screaming hot wok (or a heavy-bottomed skillet if you don’t have a wok) is crucial for achieving “wok hei”—the smoky, charred aroma and flavor that is the hallmark of truly great stir-fries. Ensure your cooking vessel is smoking hot before adding any oil or ingredients to achieve proper searing and prevent steaming.
- Embrace “Mise en Place”: This French culinary term, meaning “everything in its place,” is paramount for stir-frying. Because the cooking process is incredibly fast, you won’t have time to chop or measure ingredients once you start. Have all your components—marinated shrimp, pre-mixed sauce, chopped vegetables, minced aromatics, roasted peanuts, and scallions—ready, measured, and within arm’s reach of your stove. This preparation ensures a fluid, stress-free, and successful cooking experience.
- Fresh Peanuts Make All the Difference: While pre-roasted peanuts are convenient, always ensure they are fresh and unsalted. Stale peanuts can introduce an unwelcome, musty flavor that can detract from the entire dish. If your peanuts aren’t freshly roasted, a quick toast in a dry pan over medium heat until fragrant will revive their nutty aroma and ensure their perfect crunch.
Serving Suggestions and Perfect Pairings
Kung Pao Shrimp is a deliciously complete meal on its own, but pairing it with the right side dishes can transform your dinner into an even more spectacular culinary event. Here are some fantastic ideas to complement the bold flavors of your homemade stir-fry:
- Fluffy Steamed Rice: This is the quintessential accompaniment. A bed of warm, fluffy white rice is perfect for soaking up the rich, sweet, savory, and spicy Kung Pao sauce, ensuring no drop of flavor goes to waste. Brown rice offers a healthier, nutty alternative.
- Easy Egg Fried Rice: For a more substantial and flavorful side, our quick egg fried rice beautifully complements the Kung Pao Shrimp, adding delightful texture and an extra layer of savory goodness to your meal.
- Stir-fried Greens: A simple side of stir-fried broccoli, bok choy, snow peas, or asparagus with a touch of garlic and soy sauce provides a refreshing, crisp contrast to the main dish and boosts your vegetable intake.
- Noodle Variations: If you’re looking for an alternative to rice, a simple side of pan-fried noodles or even plain boiled noodles can serve as an excellent vehicle for the vibrant Kung Pao sauce.
- Light Appetizers: Begin your meal with a delicate appetizer like a clear wonton soup, hot and sour soup, or crispy spring rolls to prepare the palate for the main course.
- Garnish for Freshness: A final sprinkle of fresh cilantro or extra chopped scallions just before serving adds a beautiful pop of color and a fresh, herbaceous aroma.
Storage and Reheating Tips
Lucky enough to have leftovers? Kung Pao Shrimp often tastes even better the next day as the flavors have more time to fully meld. Here’s how to properly store and reheat your delicious stir-fry to maintain its quality:
- Storage: Allow your Kung Pao Shrimp to cool completely to room temperature before transferring it to an airtight container. Store it promptly in the refrigerator, where it will remain fresh for up to 3-4 days. For optimal taste and texture, it’s best consumed within 2 days.
- Reheating:
- Stovetop (Recommended): This method is ideal for preserving the tender texture of the shrimp and the crispness of the vegetables. Heat a wok or a large skillet over medium heat with a very small amount of oil (about ½ teaspoon). Add the leftover Kung Pao Shrimp and stir-fry gently, tossing frequently, until it is thoroughly heated through, which typically takes about 3-5 minutes. If the sauce appears too thick, you can add a tablespoon of water or chicken/vegetable stock to loosen it slightly.
- Microwave: While convenient, reheating shrimp in the microwave can sometimes lead to a rubbery texture. To minimize this, place the leftovers in a microwave-safe dish, cover it loosely (e.g., with a paper towel or microwave-safe lid), and heat in short increments (30-60 seconds), stirring well between each interval, until warmed through.
- Freezing: Freezing Kung Pao Shrimp is generally not recommended. The delicate texture of the shrimp and the bell peppers can become mushy and unpleasant once thawed and reheated. Additionally, the sauce may separate or lose its ideal consistency. This dish is best enjoyed fresh or within a few days from the refrigerator.
Customization and Variations
The beauty of Asian stir-fries lies in their incredible flexibility, allowing you to easily adapt recipes to suit your preferences or what you have on hand. This Kung Pao Shrimp recipe provides a fantastic foundation, but don’t hesitate to experiment and make it uniquely your own!
- Creative Protein Swaps:
- Kung Pao Chicken: A classic and immensely popular alternative. Cut boneless, skinless chicken thighs or breasts into bite-sized pieces. Marinate them exactly as you would the shrimp, then cook until golden and cooked through before returning to the wok with the sauce.
- Kung Pao Tofu (Vegan Option): For a delicious plant-based meal, use extra-firm tofu, pressed well to remove excess water, then cut into cubes. Pan-fry or air-fry the tofu until it’s beautifully golden and crispy before adding it to your stir-fry.
- Kung Pao Beef or Pork: Thinly slice flank steak or pork loin against the grain to ensure tender results. Marinate and cook these proteins similarly to the shrimp or chicken, adjusting cooking times as necessary.
- Boost with More Vegetables: Enhance the nutritional value and textural diversity of your dish by adding extra vegetables. Sliced carrots, crisp snow peas, crunchy water chestnuts, tender bamboo shoots, or mini corn cobs would all be excellent additions. Remember to add harder vegetables (like carrots) earlier in the stir-frying process and softer ones (like snow peas) towards the end to ensure even cooking.
- Fine-Tune Your Spice Level:
- For Extra Heat: If you crave a fierier experience, simply add more dried red chilies, or for an intense kick, stir in a dash of chili oil along with the toasted sesame oil at the very end of cooking.
- For Less Heat: To dial down the spice, you can omit the dried red chilies entirely or use a reduced amount of Sichuan peppercorns. The dish will still be incredibly flavorful and aromatic.
- Nut Alternatives: If you have a peanut allergy or simply prefer a different nut, roasted cashews or almonds make fantastic substitutes, offering a similar crunch and nutty flavor. Lightly toast them to bring out their best. For a completely nut-free version, you can omit nuts altogether and consider adding toasted sesame seeds for a textural element.
- Aromatic Boost with Rice Wine: For an even deeper and more authentic flavor profile, consider adding a tablespoon of Shaoxing wine (Chinese cooking wine) to your Kung Pao sauce mixture.
More Delicious Stir-Fry Recipes to Explore
If you’ve enjoyed the delightful flavors and quick preparation of this Kung Pao Shrimp, you’re sure to love these other fantastic stir-fry dishes from our collection. They’re perfect for busy weeknights and packed with incredible taste:
- Chicken Jalfrezi
- Black Pepper Chicken
- Chinese Tomato Egg Stir Fry
- Spinach Stir-Fry with Garlic
- Chinese Shrimp and Cabbage Stir Fry
We truly hope you enjoy making and savoring this incredible Kung Pao Shrimp recipe as much as we do! If you give it a try, please take a moment to leave a comment and a star rating. Your valuable feedback is immensely helpful to us and allows other home cooks to discover and confidently prepare this delicious recipe.
Kung Pao Shrimp Recipe – Ready in Minutes
This easy, quick, and delicious stir-fried shrimp recipe delivers a perfect combination of sweet, savory, and spicy flavors in a vibrant, restaurant-quality dish.
Course: Dinner, Lunch
Cuisine: Asian, Chinese
Keyword: Kung Pao Shrimp, Shrimp Stir-fry, Chinese Food
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 240 kcal
Author: Geetanjali
Ingredients
For the Shrimp:
- 400 gram or 14 ounces shrimp (or prawn), peeled and deveined
- 1 teaspoon salt
- ¼ teaspoon white pepper, freshly ground
- 1 teaspoon cornstarch
For the Stir-fry:
- 2 tablespoon peanut oil
- 5 dried red chili
- 3-4 fresh garlic cloves, minced
- ½ inch fresh ginger, minced
- ¼ teaspoon red sichuan peppercorns, freshly ground
- ½ green bell pepper, cut into 1 inch square
- ½ red bell pepper, cut into 1 inch square
- ½ medium-sized onion, cut into 1 inch square
- 2 stalks scallion greens, cut into 1 inch long
- ¼ cup roasted peanuts
For the Kung Pao Sauce:
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon granulated white sugar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon white pepper, freshly ground
- 1 tablespoon cornstarch
- 3 tablespoon water or stock
Instructions
- Marinate the shrimp: Toss the shrimp together with cornstarch, salt, and pepper. Set aside.
- Make the kung pao sauce: Mix light soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, ground white pepper, and toasted sesame oil in a medium bowl until the sugar dissolves.
- Cook the shrimp: Heat the pan or wok over high heat, then add one tablespoon of oil and shrimp. Sear them for 1 minute from each side and transfer them to a plate.
- Stir fry the aromatics and dried chilies: Heat remaining oil, add dried red chilies, ground sichuan peppercorn, garlic, and ginger. Stir constantly over medium flame for about 1 minute until aromatic.
- Add the veggies: Add onion and bell peppers, then stir-fry over high heat for about 2 minutes.
- Add the shrimp: Add the shrimp back to the pan and stir-fry for a minute.
- Add kung pao sauce: Stir sauce once more to prevent clumping (the cornstarch usually settles to the bottom, so be sure it is well incorporated) and pour into the pan; stir fry for another minute.
- Add peanuts and scallion greens: Once the sauce is thick enough, turn off the heat and add scallion greens and roasted peanuts. Toss to combine.
- Serve: Dish out and serve immediately.
Nutrition
Calories: 240kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 1570mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 34mg | Calcium: 82mg | Iron: 1mg
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.