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Hunan Shrimp delivers bold, spicy flavor in under 20 minutes. This fiery stir-fry features plump shrimp and crisp vegetables in a glossy, aromatic sauce. It’s authentic Hunan cuisine made easy at home.

Why You’ll Love This Hunan Shrimp

Fast & easy: Ready in about 20 minutes for busy nights.
Adjustable heat: Control the spice level to your preference.
Restaurant quality: Glossy sauce and wok aroma at home.
Versatile serving: Great over rice, noodles, or lettuce cups.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp vegetable or peanut oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2–3 fresh red chilies, sliced (or 1 tbsp chili garlic sauce)
1 medium bell pepper, thinly sliced
100 g snow peas, trimmed
3 spring onions, cut into 2-inch pieces
2 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sugar
½ tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (slurry)

Tools: A wok or large skillet, wooden spatula, small bowl for sauce

Notes: Shaoxing wine adds subtle depth; fresh ginger and garlic are essential for authentic Hunan flavor.

Nutrition (per serving)

Calories:	240 kcal
Protein:	24 g
Fat:	9 g
Carbs:	12 g
Fiber:	2 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. Seriously, take an extra paper towel and give them a good pat. Any excess moisture will steam the shrimp instead of letting them sear properly, and we want that slight caramelization on the outside.
Have everything prepped and within reach. Stir-frying is a fast dance—once you start, there’s no time to chop garlic or measure soy sauce. Do all your slicing, mincing, and sauce-mixing ahead of time.
Don’t skip the cornstarch slurry. This is what gives the sauce that glossy, restaurant-style thickness that clings to the shrimp and veggies. A little goes a long way, so add it gradually.
Adjust the heat to your liking. The beauty of this dish is its flexibility. If you’re sensitive to spice, start with one chili or a teaspoon of chili garlic sauce. You can always add more later.

How to Make Hunan Shrimp

Step 1: Start by prepping your shrimp. If they’re not already peeled and deveined, do that now, then pat them thoroughly dry with paper towels. This step is crucial—wet shrimp will steam instead of sear, and we want a little color on them. Season lightly with a pinch of salt.

Step 2: Mix your sauce ingredients together in a small bowl. Combine the soy sauce, Shaoxing wine, sugar, and sesame oil. Give it a good stir until the sugar dissolves. Having this ready to go means no last-minute fumbling when the wok is screaming hot.

Step 3: Heat your wok or large skillet over high heat until it’s seriously hot. Add the oil and swirl to coat the surface. You should see a slight shimmer—that’s when you know it’s ready. Add the shrimp in a single layer and let them sear for about 1 minute per side, until they turn pink and opaque. Don’t overcrowd them; you might need to do this in batches. Remove the shrimp and set aside.

Step 4: In the same wok, add a touch more oil if needed, then toss in the garlic, ginger, and chilies. Stir-fry for just 20–30 seconds until fragrant—be careful not to burn the garlic, or it’ll turn bitter. You’ll notice the most incredible aroma filling your kitchen at this point.

Step 5: Add the bell pepper and snow peas. Stir-fry for another 2 minutes until they’re bright in color but still crisp. We’re going for that perfect tender-crunch here, not mushy veggies.

Step 6: Return the shrimp to the wok, along with the spring onions. Give everything a good toss to combine. Pour in the sauce mixture—it should sizzle and steam immediately, which is exactly what you want.

Step 7: Now, give your cornstarch slurry a quick stir (it settles fast) and drizzle it into the wok while stirring continuously. You’ll see the sauce thicken almost instantly, turning glossy and clinging to every ingredient. Cook for another 30 seconds until everything is well-coated and heated through.

Step 8: Do a quick taste test—adjust with more soy sauce for saltiness or a pinch of sugar if it’s too sharp. Serve immediately over steamed rice. The shrimp should be plump, the veggies vibrant, and the sauce irresistibly glossy.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp can become rubbery.
Reviving: Reheat gently in a skillet with a splash of water or broth.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, fragrant grains are the perfect neutral base to soak up every last drop of that spicy sauce.
Simple cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and sesame seeds provide a cool, crisp contrast to the heat.
Stir-fried greens with garlic — Bok choy or Chinese broccoli sautéed with garlic adds another layer of savory goodness to your meal.

Drinks

Jasmine tea — Its floral notes help cleanse the palate between bites, balancing the spice without overpowering the dish.
Light lager or pilsner — A crisp, cold beer cuts through the richness and heat, making each bite taste fresh and vibrant.
Lychee martini or mocktail — The sweet, floral flavor of lychee complements the shrimp’s savoriness and tames the chili kick beautifully.

Something Sweet

Mango pudding — Silky, cool, and slightly sweet, it’s the ideal refreshing finish after a spicy, savory meal.
Fortune cookies and green tea ice cream — A little nod to tradition, with the creamy, slightly bitter ice cream balancing the cookies’ sweetness.
Pineapple chunks — Fresh, juicy pineapple provides a natural sweetness and acidity that resets your taste buds wonderfully.

Top Mistakes to Avoid

Overcrowding the wok. If you add too much at once, the temperature drops and everything steams instead of sears. Cook in batches if needed—it’s worth the extra minute.
Burnt garlic. Garlic cooks in seconds, so if you leave it too long, it turns bitter and can ruin the whole dish. Add it last before the liquid components.
Skipping the cornstarch slurry. Without it, your sauce will be thin and runny, pooling at the bottom of the plate instead of coating the shrimp and veggies.
Overcooking the shrimp. They cook incredibly fast and become rubbery if left too long. As soon as they turn pink and opaque, pull them out—they’ll finish cooking when added back later.

Expert Tips

Use a well-seasoned wok if you have one. The patina that builds up over time actually enhances the flavor and helps prevent sticking, giving you that authentic “wok hei” smoky essence.
Marinate the shrimp briefly in a little soy sauce and Shaoxing wine. Even 10 minutes adds another layer of flavor and helps keep them tender during cooking.
Toast your dried chilies lightly before using. If you’re using dried instead of fresh, a quick toast in a dry pan wakes up their oils and deepens their flavor profile.
Finish with a drizzle of chili oil. For an extra kick and glossy sheen, add a teaspoon of homemade or store-bought chili oil right before serving—it elevates everything.

FAQs

Can I use frozen shrimp?
Absolutely—just make sure to thaw them completely in the refrigerator overnight. Pat them extra dry after thawing, as they tend to release more moisture. I don’t recommend thawing in water, as it can affect the texture. Frozen shrimp work perfectly fine here, so no stress if that’s what you have on hand.

What can I substitute for Shaoxing wine?
Dry sherry is your best bet—it has a similar depth and slight sweetness. If you don’t have that, you can use a tablespoon of rice vinegar mixed with a teaspoon of sugar, though the flavor will be a bit sharper. In a real pinch, just skip it and add a tiny splash of chicken broth or water.

How do I make this less spicy?
Easy—reduce or omit the fresh chilies and chili garlic sauce. You can still keep the ginger and garlic for flavor, and maybe add a pinch of black pepper for a gentle heat. Taste as you go and remember, you can always add heat, but you can’t take it away.

Can I add other vegetables?
Of course! Thinly sliced carrots, broccoli florets, or even baby corn would be lovely. Just keep in mind that harder veggies might need a minute or two longer in the wok. Add them right after the garlic and ginger to give them a head start before the quicker-cooking ingredients join in.

How long do leftovers keep?
They’ll last in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat—the microwave can make the shrimp rubbery. You might need to add a splash of water or broth to loosen the sauce when reheating.

Hunan Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Chinese, asian

Servings 3

Total Time 18 minutes

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Make restaurant-style Hunan Shrimp at home in just 20 minutes! This spicy stir-fry features plump shrimp and crisp veggies in glossy sauce. Get the easy recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp vegetable or peanut oil
4 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2–3 fresh red chilies (sliced (or 1 tbsp chili garlic sauce))
1 medium bell pepper (thinly sliced)
100 g snow peas (trimmed)
3 spring onions (cut into 2-inch pieces)
2 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sugar
0.5 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

01
Start by prepping your shrimp. If they’re not already peeled and deveined, do that now, then pat them thoroughly dry with paper towels. This step is crucial—wet shrimp will steam instead of sear, and we want a little color on them. Season lightly with a pinch of salt.
02
Mix your sauce ingredients together in a small bowl. Combine the soy sauce, Shaoxing wine, sugar, and sesame oil. Give it a good stir until the sugar dissolves. Having this ready to go means no last-minute fumbling when the wok is screaming hot.
03
Heat your wok or large skillet over high heat until it’s seriously hot. Add the oil and swirl to coat the surface. You should see a slight shimmer—that’s when you know it’s ready. Add the shrimp in a single layer and let them sear for about 1 minute per side, until they turn pink and opaque. Don’t overcrowd them; you might need to do this in batches. Remove the shrimp and set aside.
04
In the same wok, add a touch more oil if needed, then toss in the garlic, ginger, and chilies. Stir-fry for just 20–30 seconds until fragrant—be careful not to burn the garlic, or it’ll turn bitter. You’ll notice the most incredible aroma filling your kitchen at this point.
05
Add the bell pepper and snow peas. Stir-fry for another 2 minutes until they’re bright in color but still crisp. We’re going for that perfect tender-crunch here, not mushy veggies.
06
Return the shrimp to the wok, along with the spring onions. Give everything a good toss to combine. Pour in the sauce mixture—it should sizzle and steam immediately, which is exactly what you want.
07
Now, give your cornstarch slurry a quick stir (it settles fast) and drizzle it into the wok while stirring continuously. You’ll see the sauce thicken almost instantly, turning glossy and clinging to every ingredient. Cook for another 30 seconds until everything is well-coated and heated through.
08
Do a quick taste test—adjust with more soy sauce for saltiness or a pinch of sugar if it’s too sharp. Serve immediately over steamed rice. The shrimp should be plump, the veggies vibrant, and the sauce irresistibly glossy.