Hunan Shrimp Recipe Better Than Takeout

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 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! This Hunan shrimp recipe only takes 30 minutes from start to finish.

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.