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.

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 Hunan province, China, I grew up with those flavors and have sought to recreate them in my dad’s Hunan shrimp recipe.

Recreating it took longer than I expected. The balance of spice, garlic, and ginger is the whole point- get one wrong, and it honestly tastes like any other stir-fry. My dad’s recipe calls for fresh chili, but I found it way too spicy for most people’s taste buds, so I swapped it for chili paste. This way, you get a pleasant hit of spice without overpowering the whole dish.

Table of Contents

1. Why I love this recipe
2. Key Ingredients and Tips
3. How to make Hunan shrimp
4. Recipe variations
5. Storage instructions
6. Frequently asked questions
7. Hunan Shrimp (Recipe Card)
8. More Asian-inspired stir-fries

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. Chinese takeout typically can’t compete on the health front. This is nothing but protein-packed veggies, fiber, and a low-calorie 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. The protein is flexible- my partner makes it with chicken when we don’t have shrimp, and it works just as well.

If you love this, my Hunan chicken and Hunan beef follow the same flavor principles- same chili-forward heat, same dry sauce style, different protein. 

Key Ingredients and Tips

Here’s what goes into this Hunan shrimp recipe, along with my kitchen notes. Full measurements are in the recipe card below.

• 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 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. The backbone of any Hunan sauce. I use a 2:1 ratio of garlic to ginger, which is closer to my dad’s version than most restaurant recipes. 
• Stir fry veggies. I used broccoli, red bell peppers, and onion. These hold up well under high heat without going limp. Avoid heavy greens like spinach, which release too much moisture and make the sauce watery. 

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. This balances the heat. I’d actually recommend starting with less than the recipe calls for and adjusting to taste.
• Chili paste. I used sambal oelek, but you can use other chili pastes, 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

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.

Recipe variations

• Reduce the spice. For a milder version, swap the chili paste for sweet chili sauce. It keeps the flavor profile without the heat.
• Swap the veggies. Use green beans, zucchini, shallots, or mushrooms instead. I like green beans as a swap for broccoli. They stay crisp and absorb the sauce well.
• Garnish the stir-fry with green onions and toasted sesame seeds for color and flavor. I always add both. My partner thinks the sesame seeds are unnecessary, but I disagree.
• Other protein options. I really enjoy this with firm tofu for a meatless option, or you can use thin strips of steak or pork. I recently tried it with firm cod fillets (sliced), and it was delicious.

Storage instructions

To store: Leftover Hunan shrimp 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 2 months. Thaw it completely overnight before reheating.

Reheating: Microwave the stir-fry in 30-second spurts until warm, or cook in a non-stick pan with 1 1/2 tablespoons of water.

Frequently asked questions

More Asian-inspired stir-fries

• Spicy noodles– My most-made weeknight noodle dish, ready in 10 minutes.
• Peanut butter chicken– Rich, savory, and the recipe my partner requests most.
• Empress chicken– Crispy chicken in a stick sauce that’s better than any takeout version I’ve tried.
• Bok choy stir fry– The simplest vegetable side dish that goes with everything on this list.