Hunan Shrimp

Looking for a dish that packs a punch? Try our fiery Hunan Shrimp recipe! Plump shrimp is cooked in a spicy sauce with crisp veggies, and it delivers the flavor with every bite. It’s quick, easy, and brings the family running to the table to enjoy your weeknight meal!

We have to say, this one is a winner. It’s got a bold but balanced sauce – a bit of spice, a bit of savory, and the perfect touch of sweetness. It’s also really simple to make. The shrimp turn out perfectly tender. Definitely one you’ll want to add to your regular rotation, it’s in ours for sure!

Don’t let the list of ingredients intimidate you. Most of them are available at any grocery store with a decent international section.

Ingredients and Substitutions

Shrimp, peeled and deveined – If you’re allergic to shrimp or don’t eat seafood, try using sauteed chicken breast cut into small pieces or tofu for a vegetarian option.

Cornstarch – Arrowroot powder or tapioca starch can be used as a thickening agent instead.

Shaoxing wine – This can be substituted with dry sherry; it closely mimics the flavor of Shaoxing wine. You can also skip it.

Soy sauce – I use regular soy sauce I picked up at the store. Tamari is a great option too, especially if you are going gluten-free. 

Oyster sauce – this adds some flavor, but if you don’t have any, you can use hoisin sauce.

Chili sauce (such as sriracha or doubanjiang)

Sesame oil – sesame oil adds more flavor. If your homemade Asian dishes are missing that little something from your favorite carry-out place, this is probably it.

Ground white pepper – this is what is usually used in restaurants rather than black pepper. It does have a different flavor profile, but you can use ground black pepper in a pinch.

Vegetable oil – I use plain vegetable oil, but you can use any light-tasting oil with a high smoke point.

Onion, chopped – I use red for the color, but white or yellow also works.

Garlic, minced

Ginger, minced

Red bell pepper, chopped – any color of bell pepper can be used. 

Green beans, trimmed and cut into pieces – these can be left out. See the additions section below for more veggie options.

Chicken Stock – any stock or broth would work.

Hoisin sauce (optional) – this adds an extra layer of favor, but if you don’t have any, you’ll still have a tasty dinner.

Green onions, chopped – these are optional

Sesame seeds – also optional

When substituting ingredients, be mindful of the changes in flavor profiles and cooking times (especially if substituting protein). Adjust the seasoning and taste as you cook to achieve the desired flavor.

How To Make Hunan Shrimp

1 – Start by combining the shrimp with cornstarch, Shaoxing wine, soy sauce, oyster sauce, chili sauce, sesame oil, and white pepper in a bowl. Mix it well and let the shrimp marinate for 30 minutes.

2 – When you’re ready to cook, heat oil in a skillet or wok over medium-high heat. Sauté the onion, garlic, and ginger for about a minute until they’re just soft and fragrant.

3 – Add the green beans and stir them for a couple of minutes—they should get a vibrant green color. Then, toss in the red bell pepper and cook for another two minutes.

4 – Add the chicken stock and cook until it is bubbling. Add the hoisin sauce now if using.

5 – Now, it’s shrimp time! Pour them in with the marinade and cook until they’re nicely pink and cooked through, stirring frequently.

6 – Garnish with green onions and sesame seeds.

7 – Serve with your favorite side dishes, such as rice, lo mein noodles, or crispy chow mein noodles.

Tips to Make your Hunan Shrimp Your Own

Like it hot? Feel free to be generous with the chili sauce.

Prefer it milder? Add a small amount of chili sauce and adjust to taste toward the end of cooking.

No Shaoxing wine in your pantry? Dry sherry or a non-sweet white wine will work just fine.

This dish goes wonderfully with rice, noodles, or your choice of veggies. Enjoy your meal!

Can I Add Other Vegetables?

Chinese restaurants add different vegetables to their Hunan dishes depending on their location. If you have seen many of our recipes, you already know by now we have a few picky eaters in our group, so we tend to keep our veggies simple.

Here is a list of common additions we have seen in our travels, just in case you want to add them to your Hunan shrimp.

Broccoli: Cut into florets. Blanch in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Add them towards the end of stir-frying to reheat and coat with sauce.

Carrots: Thinly slice or julienne. Stir-fry with the other vegetables as carrots take a bit longer to cook, adding them earlier in the cooking process.

Snow Peas: Trim the ends. Add them towards the end of cooking as they cook quickly and are best when they retain their crisp texture.

Water Chestnuts: Slice if they’re whole. Add towards the end of cooking as they just need to be heated through.

Mushrooms: Slice or quarter, depending on size. Cook them with the protein to develop their flavor and ensure they release their moisture before adding the sauce.

Bamboo Shoots: Slice them if they’re not already. They can be added towards the middle of cooking as they just need to warm through and absorb the sauce.

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