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Skip the takeout and make this quick and easy Hunan Shrimp instead! Made with stir-fried shrimp, crisp-tender veggies, and a tangy, slightly spicy sauce, this recipe delivers a better tasting, better-for-you version of a restaurant favorite in under 20 minutes!
Just like my recipes for Hunan Beef and Hunan Chicken, this Americanized version of Hunan Shrimp captures the spicy, savory, and tangy flavors of traditional Hunan dishes using easy-to-find ingredients.
Kristen's Keys for Hunan Shrimp
Thanks to quick-cooking shrimp, this flavorful stir-fry recipe is one of the fastest weeknight dinners you can make, but I have a few tips to ensure the best results.
- Adjust the cook time based on the size of your shrimp. While this recipe calls for medium shrimp, any size of deveined, defrosted shrimp will work. Large shrimp will need a minute or two longer to cook and small shrimp will need a minute or two less. Bottom line: use what you have!
- Make what you will eat. Shrimp can become rubbery when reheated, so this is one dish I don't recommend preparing extra to enjoy later in the week. Feel free to cut the recipe in half if needed.
- Use the vegetables you like. While fresh green beans and mild green onions pair well with the spicy, tangy Hunan sauce, you can opt to use any quick-cooking veggies you like or omit the vegetables altogether. Other great options include fresh broccoli florets, bell peppers, and mushrooms.
How to Make Hunan Shrimp
The following section is provided to help you make the best version of Hunan Shrimp, with a few tips along the way.
- Prepare Hunan Sauce. Whisk together the broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and cornstarch together in small bowl until the cornstarch is fully dissolved.
- Prepare Shrimp. Pat the shrimp dry with a paper towel then toss with bit of cornstarch, which will help the shrimp to form an irresistible crispy exterior.
- Stir Fry Shrimp. Pan-fry the shrimp in a bit of heated oil until opaque, then remove it to a plate. The exact time will depend on the size of your shrimp.
- Stir-Fry Veggies. To the same skillet, add in the green beans or vegetables of choice and cook, stirring often, until the vegetables are crisp-tender. Wait to add green onions (or other delicate vegetables) until when you add the sauce, as they won't need long to cook.
- Combine and Thicken. Add the shrimp and green onions to the skillet. Give the sauce a whisk to combine and then pour that to the skillet as well. Cook until the Hunan sauce has thickened and is coating the shrimp and veggies. It won't take but a minute or two.
- Serve. I love serving Hunan Shrimp over a bed of Instant Pot Jasmine rice, Instant Pot brown rice, or cauliflower rice to soak up the sauce and help to bulk up the dish, feeding more mouths and keeping cost per serving lower.
Recipe Modifications
- Gluten-Free: Pay special attention to selecting gluten-free soy sauce and oyster sauce, as they often contain wheat products.
- Control the Heat: As written this dish has a mild kick. If you would like a more mild level of spice, cut the chili paste to just 1 teaspoon. To increase the spice level, add an additional teaspoon of chili paste to the Hunan Sauce.
- Add Ginger: For additional flavor and a bit more spice, add up to 1 teaspoon of freshly grated ginger root to the stir fry at the same time you add in the garlic.
More Easy Stir-Fry Recipes
Browse all my favorite stir-fry recipes or check out a few favorites below.
- Chicken Asparagus Stir Fry
- Moo Goo Gai Pan (Chicken and Mushroom Stir-Fry)
- Stir-Fried Chicken and Bok Choy
- General Tso Shrimp
- Shrimp Lo Mein
- Egg Roll in a Bowl
Hunan Shrimp
Made with stir-fried shrimp, crisp-tender veggies, and a tangy, slightly spicy sauce, this recipe delivers a better tasting, better-for-you version of Hunan Shrimp in under 20 minutes!
Video
Ingredients
Hunan Sauce
- ½ cup low-sodium chicken stock
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey, or brown sugar
- 2 teaspoons chili paste, such as sambal oelek
- 2 teaspoons cornstarch, or arrowroot powder
For the Stir Fry
- 1 pound medium shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch, or arrowroot powder
- 1 tablespoon refined avocado oil, or canola, peanut, or vegetable oil
- 2 cups fresh green beans, ends removed and cut into 2-inch pieces
- ¼ cup green onions, sliced
Instructions
- Prepare the Hunan Sauce by whisking together ½ cup low-sodium chicken stock, 2 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 2 teaspoons chili pasteand 2 teaspoons cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
- Pat the shrimp dry with a paper towel and then place them in a mixing bowl or storage bag. Add in ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 tablespoon cornstarch, and toss to evenly coat the shrimp with the cornstarch mixture.
- Heat the 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. Once the shrimp is opaque, remove it from the pan and set aside.
- If the skillet is dry, add 1 teaspoon of additional oil and heat. Once heated, add prepared green beans to the pan and cook, stirring often until lightly browned and just crisp-tender, about 3-4 minutes.
- Add the shrimp back to the skillet, along with green onions. Give the reserved Hunan sauce a quick mix again and then pour the sauce over the shrimp and green beans. Bring the mixture to a gentle boil, and cook for 1-2 minutes or until the sauce has thickened.
- Serve over rice with additional minced green onions, or as desired.
Notes
Shrimp: Any size of deveined, defrosted shrimp will work. Large/jumbo shrimp will need a minute or two longer to cook and smaller shrimp will need a minute or two less.
No oyster sauce? Hoisin will work, but a bit on the sweeter side, so I would recommend omitting the honey from the sauce.
Chicken Stock: Feel free to use seafood stock or vegetable broth in place of the chicken stock to thin the sauce.
Gluten-Free Modification: Replace soy sauce with coconut aminos or Tamari and check to ensure your stock and Oyster sauce are gluten-free as well.
Storage: Hunan shrimp is best served immediately after preparation as shrimp can become a bit rubbery when reheated. That said, if you have leftovers, let cool and store in airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat to gently warm.
Nutrition
Calories: 132kcalCarbohydrates: 12gProtein: 18gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 143mgSodium: 1491mgPotassium: 317mgFiber: 2gSugar: 4gVitamin A: 595IUVitamin C: 7mgCalcium: 90mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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