This Hunan shrimp is a quick and easy stir-fry that has the most DELICIOUS sweet and spicy Hunan style sauce! 10 minutes, minimal prep, and secretly low carb!
Make the Hunan sauce by whisking together all the ingredients until combined.
In a small bowl, add the shrimp with the flour and mix until combined.
Add the oil into a non-stick pan and place over medium heat. Once hot, add the shrimp and cook for 2-3 minutes, flipping halfway through. Remove the shrimp from the pan.
Add the sesame oil into the same pan, then add the garlic and ginger. Cook for 1-2 minutes, until fragrant. Add the remaining vegetables and cook for 3-4 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 off the heat and serve immediately.
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.