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.
Servings: 4 People
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 3 tablespoons Shaoxing wine, 1 tablespoon soy sauce, 2 teaspoons chili paste, 1 teaspoon garlic, 1 teaspoon ginger, 2 teaspoons honey, ½ cup vegetable broth, and 1 tablespoon cornstarch. Set aside.
- Pat 1 pound large shrimp, dry, then season with salt and pepper and toss in the 2 tablespoons cornstarch. Heat 2 tablespoons 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 cook evenly.
- Remove the shrimp from the pan and set aside. Add 2 cups green beans, to the pan and cook until they begin to soften and brown.
- Add the shrimp back to the pan along with the hunan sauce mixture and ¼ cup green onions,. Continue to stir and cook until the sauce thickens.
- Serve the hunan shrimp with rice and additional green onions.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 375mg | Potassium: 162mg | Fiber: 2g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg
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