Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce , Hunan Shrimp is sure to be a new favorite in your dinner rotation.

Cooked Hunan shrimp and green beans in a black skillet. - 1

Reasons You’ll Love This Recipe

  • Flavor Explosion: Sweet honey meets spicy chili paste, combined with ginger and garlic, to coat the tender shrimp in the most amazing flavor.
  • Easy to Make : This fantastic recipe is so easy to throw together and only takes 30 minutes! It’s way faster than the time it takes for your takeout order to arrive.
  • Takeout at Home : Make it a complete meal similar to takeout with some crab rangoons and easy fried rice .

Hunan Shrimp Sauce and Stir Fry Ingredients

With this simple list of ingredients, you’re ready to stir-fry up some Hunan shrimp that’ll leave takeout in the dust. Check out the recipe card below for exact measurements.

  • Shaoxing Wine: Think warm, sweet rice wine. Not a fan? Extra broth works as well.
  • Soy Sauce: Our savory foundation, use low-sodium if you’re salt-conscious.
  • Chili Paste: Spice central! Gochujang or sambal oelek work. Adjust based on your heat tolerance.
  • Garlic & Ginger: Fresh is best, but powdered garlic works in a pinch. Ginger adds a citrusy kick!
  • Honey: A touch of sweetness to balance the heat. Honey also gives the sauce an amazing sticky texture that perfectly coats each shrimp piece.
  • Veggie Broth: To add moisture and flavor.
  • Cornstarch: It makes the sauce silky smooth and thickens it up, so mix it with water first to avoid lumps.
  • Shrimp: Any kind works; thaw and pat them dry before cooking. I like to use shrimp that has already been peeled and deveined for easy prep.
  • Green Beans: Adds crunchy green goodness; swap in broccoli or asparagus if you like.
  • Green Onions: Freshens things up and makes your Hunan shrimp photo-worthy (if it lasts that long!).
Hunan Shrimp - 2

Hunan Shrimp Recipe

Heat up that wok and get ready to cook up some Hunan shrimp that will make everyone a seafood lover. It’s also great if you’re short on time! Same with my easy teriyaki shrimp recipe.

  1. Sauce : In a small bowl whisk together the shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Then set aside.
  2. Cook Shrimp: Pat the shrimp dry, then season with salt and pepper and toss in the cornstarch. Heat the vegetable oil in a wok or large frying pan over medium high heat. Then add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to evenly cook.
  3. Stir Fry Vegetables : Remove the shrimp from the pan and set aside. Add the green beans to the pan and cook them until they begin to soften and brown.
  4. Combine : Add the shrimp back to the pan along with the hunan sauce mixture and green onions. Continue to stir and cook until the sauce thickens.
  5. Enjoy : Serve the hunan shrimp with rice and additional green onions.
4-photo collage of the shrimp and vegetables being cooked, then tossed in a homemade sauce. - 3

Hunan Shrimp Tips for Success

Use these extra tips and tricks to create Hunan shrimp worthy of your favorite takeout spot.

  • Pat Your Shrimp Dry: Wet shrimp = steamed shrimp, not the pan-fried, crispy goodness we’re after. Be sure to pat your shrimp dry with paper towels for maximum crispness.
  • High Heat is Your Friend: Get your wok or skillet nice and hot before adding the shrimp. They should sear instantly, locking in the juicy goodness and preventing a rubbery texture.
  • Don’t Crowd the Pan: Shrimp like their space! Add them in batches if your pan isn’t huge. Overcrowding leads to steaming, which we want to avoid for the best Hunan shrimp.
  • Adjust the Spice : Like it hot? Use more chili paste. If not, use less and then add more to taste if desired.
Closeup of Hunan shrimp being stirred with a wooden spoon. - 4

How Long Does Hunan Shrimp Last?

  • Fridge : Store leftovers in an airtight container for up to 4 days.
  • Reheat: Toss some Hunan shrimp in a hot pan with a splash of water or broth. Stir-fry for a couple of minutes until warmed through, and serve over rice. A tasty meal in a snap!
Picking up a piece of shrimp with chopsticks. - 5

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Recipe Skill Levels

Chicken Lo Mein

35 minutes

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Ingredients1x2x3x

Hunan sauce

  • ▢ 3 tablespoons Shaoxing wine
  • ▢ 1 tablespoon soy sauce
  • ▢ 2 teaspoons chili paste
  • ▢ 1 teaspoon garlic, minced
  • ▢ 1 teaspoon ginger, grated
  • ▢ 2 teaspoons honey
  • ▢ ½ cup vegetable broth
  • ▢ 1 tablespoon cornstarch

Stir fry

  • ▢ 2 tablespoons vegetable oil
  • ▢ 1 pound large shrimp, peeled and deveined
  • ▢ salt and pepper to taste
  • ▢ 2 tablespoons cornstarch
  • ▢ 2 cups green beans, chopped
  • ▢ ¼ cup green onions, sliced more for garnish

Instructions

  • In a small bowl, whisk together 3 tablespoons Shaoxing wine , 1 tablespoon soy sauce , 2 teaspoons chili paste , 1 teaspoon garlic, 1 teaspoon ginger, 2 teaspoons honey , ½ cup vegetable broth , and 1 tablespoon cornstarch . Set aside.
  • Pat 1 pound large shrimp, dry, then season with salt and pepper and toss in the 2 tablespoons cornstarch . Heat 2 tablespoons vegetable oil in a wok or large frying pan over medium-high heat. Add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to cook evenly.
  • Remove the shrimp from the pan and set aside. Add 2 cups green beans, to the pan and cook until they begin to soften and brown.
  • Add the shrimp back to the pan along with the hunan sauce mixture and ¼ cup green onions, . Continue to stir and cook until the sauce thickens.
  • Serve the hunan shrimp with rice and additional green onions.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Hunan Shrimp - 14

Hunan Shrimp

Ingredients

Hunan sauce

  • 3 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  • 2 teaspoons chili paste
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • 2 teaspoons honey
  • ½ cup vegetable broth
  • 1 tablespoon cornstarch

Stir fry

  • 2 tablespoons vegetable oil
  • 1 pound large shrimp, peeled and deveined
  • salt and pepper to taste
  • 2 tablespoons cornstarch
  • 2 cups green beans, chopped
  • ¼ cup green onions, sliced more for garnish

Instructions

  • In a small bowl, whisk together 3 tablespoons Shaoxing wine , 1 tablespoon soy sauce , 2 teaspoons chili paste , 1 teaspoon garlic, 1 teaspoon ginger, 2 teaspoons honey , ½ cup vegetable broth , and 1 tablespoon cornstarch . Set aside.
  • Pat 1 pound large shrimp, dry, then season with salt and pepper and toss in the 2 tablespoons cornstarch . Heat 2 tablespoons vegetable oil in a wok or large frying pan over medium-high heat. Add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to cook evenly.
  • Remove the shrimp from the pan and set aside. Add 2 cups green beans, to the pan and cook until they begin to soften and brown.
  • Add the shrimp back to the pan along with the hunan sauce mixture and ¼ cup green onions, . Continue to stir and cook until the sauce thickens.
  • Serve the hunan shrimp with rice and additional green onions.

Nutrition

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