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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.

If you’re a big shrimp fan, you need to add these other Asian-inspired recipes to the dinner lineup: dynamite shrimp, honey walnut shrimp, and bang bang shrimp! They’re all so flavorful and surprisingly easy to make.

Cooked Hunan shrimp and green beans in a black skillet.

Better-Than-Takeout Hunan Shrimp

Listen up, takeout lovers! Craving some juicy Hunan shrimp but tired of soggy, flavorless seafood and limp veggies? Step away from the delivery app and let me introduce you to this homemade Hunan shrimp that’s SO good, it’ll make you question everything you thought you knew about Chinese takeout. Okay, maybe not but it’s delicious and easy to make and you’re going to want it all the time.

Sweet honey meets spicy chili paste, combined with ginger and garlic to coat the tender shrimp in the most amazing flavor. And the best part? Hunan shrimp is ready in under 30 minutes, which is way faster than the time it takes for your order to arrive, and trust me, the flavor is light years ahead. So ditch the takeout menu and whip up this recipe instead. You can thank me later. (Pro tip: serve your Hunan shrimp up with some crab rangoons and easy fried rice for a meal your family won’t be able to stop talking about.)

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 measurements.

  • Shaoxing Wine: Think warm, sweet rice wine. Not a fan? Extra broth works too!
  • 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 coats each piece of shrimp perfectly.
  • Veggie Broth: To add moisture and flavor.
  • Cornstarch: Makes the sauce silky smooth and also thickens it up, mix it with water first to avoid lumps.
  • Shrimp: Any kind works, just thaw and pat them dry before cooking. I like to use shrimp that has already been peeled and deveined for easy prep.
  • Green Beans: Crunchy green goodness, swap in broccoli or asparagus if you like.
  • Green Onions: Freshens things up and makes your dish 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.

  1. Sauce: In a small bowl whisk together the shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Then set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy: Serve the hunan shrimp with rice and additional green onions.
4-photo collage of the shrimp and vegetables being cooked, then tossed in a homemade sauce.

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.
Closeup of Hunan shrimp being stirred with a wooden spoon.

How Long Does Hunan Shrimp Last?

Store leftovers in the fridge in an airtight container for up to 4 days.

Reheating is a breeze! Just 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!

Picking up a piece of shrimp with chopsticks.

Chinese Takeout, Made Fresh in Your Kitchen:

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Better-Than-Takeout Hunan Shrimp

By: Alyssa Rivers
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People

Ingredients 

Hunan sauce

Stir fry

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.

Additional Info

Course: Dinner
Cuisine: Asian, chinese american
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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