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My authentic Hunan shrimp recipe combines shrimp and tender veggies, all swimming in an addictive sweet and spicy sauce. Ready in 10 minutes and perfect for a weeknight dinner.
Hungry for more stir fry recipes? Try my Hunan beef, Hunan chicken, empress chicken, and bok choy stir fry next.
Chinese food was a staple in my house growing up, and we probably ate stir-fries more than anything else (hello, Asian father!).
We had one at least once a week, and because our family has ties to the Hunan province of China, I grew up with those flavors and have sought to recreate them in the form of my dad’s Hunan shrimp recipe.
Table of Contents
Why I love this recipe
- It’s so fast to make. The magic of stir fries is in how quickly they come together. I’m talking 10 minutes flat!
- A healthy choice. No offense, but Chinese takeout can’t hold a candle to my recipe. It’s nothing but protein, fiber-packed veggies, and a few low-calorie ingredients for the sauce.
- It reheats great. Shrimp has a reputation for being rubbery when reheated, but I’ve never had that issue. In fact, I think it tastes even better the next day.
- Versatile. Don’t stress if you don’t have all of the ingredients. Make this recipe work for you.
Ingredients needed
- Large shrimp. While small shrimp will work, I prefer the larger variety, as it gives the stir-fry a more ‘meaty’ texture. Remove the tails before cooking.
- Almond flour or all-purpose flour. To lightly dust on the shrimp before frying and help the sauce adhere to them.
- Oil. Any neutral-flavored oil with a high smoke point is great, like peanut or safflower oil.
- Ginger and garlic. Must have vegetables in any stir fry.
- Stir fry veggies. I used broccoli, red bell peppers, and onion, but you can use any vegetables you have on hand.
For the Hunan-style sauce:
- Fish broth. Enhances the seafood flavor. You can use chicken or beef broth instead.
- Soy sauce. Use tamari or gluten-free soy sauce if needed.
- Fish sauce. Adds a delicious umami flavor. A small amount goes a long way, so don’t be heavy-handed. If you don’t have fish sauce, use oyster sauce.
- White vinegar. To balance out the salty and sweet flavors. Rice vinegar also works, but you’ll want to cut the amount of added sugar in half.
- Brown sugar. Or use any type of sweetener.
- Chili paste. I used sambal oelek, but you can use other types of chili paste, like doubanjiang or gochujang, if that’s what you have. All of the sauces I listed can be found at most grocery stores or Asian markets.
- Xanthan gum OR cornstarch. To thicken the sauce. I used xanthan gum to keep it low-carb.
How to make Hunan shrimp
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the sauce. Whisk together all of the sauce ingredients.
Step 2- Coat the shrimp. In a small bowl, add the shrimp with flour and toss to coat.
Step 3- Cook the shrimp. Add cooking oil to a non-stick pan or wok over medium heat. Once hot, add the shrimp and cook for 2-3 minutes, flipping halfway through. Remove the shrimp from the pan.
Step 4- Cook the vegetables. Add the sesame oil to the pan, followed by garlic and ginger. Cook for 1-2 minutes until fragrant. Add the remaining vegetables and cook for 3-4 minutes until tender.
Step 5- Assemble. Add the shrimp back to the pan, pour the Hunan sauce over it, and cook for five more minutes.
Arman’s recipe tips
- Not a fan of spicy food? Swap the chili paste for sweet chili sauce. It’s not nearly as spicy.
- Swap the veggies. Use green beans, zucchini, shallots, or mushrooms instead.
- Garnish the stir-fry with green onions and toasted sesame seeds for color and flavor.
Storage instructions
To store: Leftovers will keep well refrigerated in a sealed container for up to five days.
To freeze: Place the cooked and cooled stir fry in an airtight container and store it in the freezer for up to two months.
Reheating: Microwave the stir fry in 30-second spurts until warm, or in a non-stick pan.
Frequently asked questions
Hunan shrimp has umami and a slight spice, all balanced out by the brown sugar. The sauce sticks to the shrimp, making them even more juicy.
Hunan shrimp has a spicier flavor, whereas Szechuan shrimp has a more peppery punch, thanks to the use of peppercorns.
More Asian-inspired dishes to try
Hunan Shrimp
Video
Ingredients
- 1 pound shrimp shelled and tails removed
- 1 tablespoon almond flour or flour
- 1 tablespoon oil
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 3 cups broccoli chopped
- 1 large bell pepper sliced
- 1/2 small onion diced
For the Hunan style sauce
- 1/2 cup fish broth or chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar or sugar free alternative
- 2 tablespoons chili paste I used sambal oelek
- 1/2 teaspoon cornstarch or xanthan gum
Instructions
- Make the Hunan sauce by whisking together the fish broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch until combined.
- In a small bowl, add the shrimp with the flour and mix until combined.
- Add the oil to a non-stick pan and place over medium heat. Once hot, add the shrimp and cook for 2 minutes, flipping halfway through. Remove the shrimp from the pan.
- Add the sesame oil to the same pan, then add the garlic and ginger. Cook for 1-2 minutes, until fragrant. Add the remaining vegetables and cook for 3 minutes, until tender.
- Add the shrimp back into the pan and mix until combined. Pour the Hunan style sauce over it and cook everything for a further five minutes.
- Remove the pan from the heat and serve immediately.
Notes
Nutrition
Originally published Junuary 2022, updated and republished July 2024
Shrimps are amazing for me. But unfortunately they are too expensive haha.