Hunan Shrimp
Here's a perfect way to change up your weeknight dinner routine. Saucy Hunan Shrimp with a spicy sauce and fresh veggies that's better than any takeout we've had.
Servings: 4 Servings
Calories: 255kcal
Ingredients
Shrimp Marinade
- 1 pound shrimp peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce such as sriracha or doubanjiang
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
Finish the Dish
- 1 tablespoon vegetable oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 cup red bell pepper chopped
- 1/2 cup green beans trimmed and cut into 1-inch pieces
- 1/2 cup chicken stock
- 1/4 cup hoisin sauce optional
- 1/4 cup green onions chopped
- 1 teaspoon sesame seeds
Instructions
Marinade Shrimp
- In a medium bowl, combine the shrimp, cornstarch, Shaoxing wine, soy sauce, oyster sauce, chili sauce, sesame oil, and white pepper. Mix well and allow to marinate for at least 30 minutes, or up to overnight.
Finish the Dish
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onion, garlic, and ginger and cook until softened, about 1 minute.
- Add the green beans and cook until they turn bright green, about 2 minutes.
- Add the red bell pepper and cook another 2 minutes.
- Add the chicken stock until it is hot and bubbly.
- If using optional hoisin sauce add it to the pan and stir to combine.
- Add the shrimp and marinade to the pan and cook until the shrimp are pink and cooked through, about 5 to 6 minutes, stirring frequently.
- Top with chopped green onions and sesame seeds.
- Serve hot over steamed rice, lo mein noodles, or crispy noodles.
Notes
- Small shrimp were used in the photos.
- For a spicier dish, add more chili sauce.
- If you like extra sauce, use an additional 1/2 cup of chicken stock.
- For less heat, start with 1 teaspoon and add more near the end of cooking if needed.
- If you don't have Shaoxing wine, you can substitute dry sherry or another dry white wine.
- For a spicier dish, add more chili sauce. For less heat, start with 1 teaspoon and add more near the end of cooking if needed.
- If you don't have Shaoxing wine, you can substitute dry sherry or another dry white wine. It can also be omitted.
- Store leftovers in the refrigerator for up to 3 days. Gently reheat in the microwave on medium power, 30 seconds at a time, stop and stir. It is ready as soon as the shrimp have heated through. If you overcook, the shrimp will be rubbery.
- We don't recommend freezing.
- Nutritional data does not include rice or noodles.
Nutrition
Serving: 1Cup | Calories: 255kcal | Carbohydrates: 17g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 885mg | Potassium: 500mg | Fiber: 2g | Sugar: 8g | Vitamin A: 768IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 1mg
