Hunan Shrimp

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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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Asian

Servings:

Author: Kristen Chidsey

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

US Customary - Metric

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.

Video

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