Hunan Shrimp

This 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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Chinese

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 223kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: Microwave the stir fry in 30-second spurts until warm, or in a non-stick pan.

Nutrition