Hunan Shrimp

Make restaurant-quality Hunan Shrimp in just 20 minutes! This spicy shrimp recipe is the perfect balance of crunchy, sweet and savory.

Course Dinner, Lunch

Cuisine Asian

Keyword chili paste, oyster sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 188kcal

Author Darcey Olson

Ingredients

HUNAN SAUCE

½ cup Vegetable Stock
1½ Tbsp Chili Paste *Note 1
2 tsp Soy Sauce
1 tsp Rice Vinegar
½ tsp Oyster Sauce
2 Garlic Cloves, Minced

SHRIMP

1 lb Medium Shrimp, peeled and deveined
2 Tbsp Cornstarch
2 Tbsp Canola or Vegetable Oil, Divided *Note 2
2 cups Chopped Fresh Green Beans
3 Green Onions, Sliced
Optional: Serve over Rice

Instructions

Add the stock, chili paste, soy sauce, rice vinegar, oyster sauce and garlic to a medium-size mixing bowl and whisk to combine.
Pat dry the shrimp and add to a large mixing bowl. Sprinkle cornstarch over the top and gently toss to coat.
Pre-heat a wok or large skillet over high heat and add half the oil. Swirl the pan so the oil coats the interior.
Once hot, gently add the shrimp to the pan and cook for 2-3 minutes, flipping halfway through. Remove from the pan and set aside.
Add the rest of the oil to the pan. Add the green beans and cook for 2-3 minutes, stirring often.
Add the green onions and cook for 1 minute, stirring often.
Add the shrimp and sauce to the pan and gently toss to combine. Cook for 2 minutes, continuously stirring, until the sauce is thick.
Serve immediately over rice and garnish with extra green onions.

Notes

Note 1 - There are a number of different chili pastes you can use for this dish. We usually stick with Huy Fong Sambal Oelek, when making Chinese recipes, but it's not the only option. Here are some other choices:

Sriracha
Gochujang
Doubanjiang Paste
Dried Red Chili Flakes

Note 2 - Use your favorite cooking oil: peanut, sesame, grape seed, avocado, canola or vegetable.

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