This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce, Hunan Shrimp is sure to be a new favorite in your dinner rotation.
Reasons You’ll Love This Recipe
- Flavor Explosion: Sweet honey meets spicy chili paste, combined with ginger and garlic, to coat the tender shrimp in the most amazing flavor.
- Easy to Make: This fantastic recipe is so easy to throw together and only takes 30 minutes! It’s way faster than the time it takes for your takeout order to arrive.
- Takeout at Home: Make it a complete meal similar to takeout with some crab rangoons and easy fried rice.
Hunan Shrimp Sauce and Stir Fry Ingredients
With this simple list of ingredients, you’re ready to stir-fry up some Hunan shrimp that’ll leave takeout in the dust. Check out the recipe card below for exact measurements.
- Shaoxing Wine: Think warm, sweet rice wine. Not a fan? Extra broth works as well.
- Soy Sauce: Our savory foundation, use low-sodium if you’re salt-conscious.
- Chili Paste: Spice central! Gochujang or sambal oelek work. Adjust based on your heat tolerance.
- Garlic & Ginger: Fresh is best, but powdered garlic works in a pinch. Ginger adds a citrusy kick!
- Honey: A touch of sweetness to balance the heat. Honey also gives the sauce an amazing sticky texture that perfectly coats each shrimp piece.
- Veggie Broth: To add moisture and flavor.
- Cornstarch: It makes the sauce silky smooth and thickens it up, so mix it with water first to avoid lumps.
- Shrimp: Any kind works; thaw and pat them dry before cooking. I like to use shrimp that has already been peeled and deveined for easy prep.
- Green Beans: Adds crunchy green goodness; swap in broccoli or asparagus if you like.
- Green Onions: Freshens things up and makes your Hunan shrimp photo-worthy (if it lasts that long!).
Hunan Shrimp Recipe
Heat up that wok and get ready to cook up some Hunan shrimp that will make everyone a seafood lover. It’s also great if you’re short on time! This Hunan shrimp recipe only takes 30 minutes from start to finish.
- Sauce: In a small bowl whisk together the shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Then set aside.
- Cook Shrimp: Pat the shrimp dry, then season with salt and pepper and toss in the cornstarch. Heat the vegetable oil in a wok or large frying pan over medium high heat. Then add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to evenly cook.
- Stir Fry Vegetables: Remove the shrimp from the pan and set aside. Add the green beans to the pan and cook them until they begin to soften and brown.
- Combine: Add the shrimp back to the pan along with the hunan sauce mixture and green onions. Continue to stir and cook until the sauce thickens.
- Enjoy: Serve the hunan shrimp with rice and additional green onions.
Hunan Shrimp Tips for Success
Use these extra tips and tricks to create Hunan shrimp worthy of your favorite takeout spot.
- Pat Your Shrimp Dry: Wet shrimp = steamed shrimp, not the pan-fried, crispy goodness we’re after. Be sure to pat your shrimp dry with paper towels for maximum crispness.
- High Heat is Your Friend: Get your wok or skillet nice and hot before adding the shrimp. They should sear instantly, locking in the juicy goodness and preventing a rubbery texture.
- Don’t Crowd the Pan: Shrimp like their space! Add them in batches if your pan isn’t huge. Overcrowding leads to steaming, which we want to avoid for the best Hunan shrimp.
- Adjust the Spice: Like it hot? Use more chili paste. If not, use less and then add more to taste if desired.
How Long Does Hunan Shrimp Last?
- Fridge: Store leftovers in the fridge in an airtight container for up to 4 days.
- Reheat: Toss some Hunan shrimp in a hot pan with a splash of water or broth. Stir-fry for a couple minutes until warmed through, and serve over rice. A tasty meal in a snap!
Chinese Takeout, Made Fresh in Your Kitchen:
Pin this now to find it later
Pin It
Hunan Shrimp
Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce, Hunan Shrimp is sure to be a new favorite in your dinner rotation.
Ingredients
Hunan sauce
- 3 tablespoons shaoxing wine
- 1 tablespoon soy sauce
- 2 teaspoons chili paste
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons honey
- ½ cup vegetable broth
- 1 tablespoon cornstarch
Stir fry
- 2 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 cups green beans, chopped
- ¼ cup green onions, sliced more for garnish
Instructions
- In a small bowl whisk together the Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Set aside.
- Pat the shrimp dry, season with salt and pepper and toss in the cornstarch. Heat the vegetable oil in a wok or large frying pan over medium high heat. Add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to evenly cook.
- Remove the shrimp from the pan and set aside. Add the green beans to the pan and cook them until they begin to soften and brown.
- Add the shrimp back to the pan along with the hunan sauce mixture and green onions. Continue to stir and cook until the sauce thickens.
- Serve the hunan shrimp with rice and additional green onions.
Nutrition
Calories: 136kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 375mgPotassium: 162mgFiber: 2gSugar: 5gVitamin A: 509IUVitamin C: 9mgCalcium: 29mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
