Hunan Shrimp Recipe Whiskaffair

on Apr 06, 2022, Updated Oct 19, 2023 Here are some more shrimp recipes that you may like: Garlic Butter Shrimp, Baked Garlic Parmesan Shrimp, Hibachi Shrimp, and Shrimp Masala.

About Hunan Shrimp

Hunan Shrimp is a fiery, spicy Asian dish in which crisp pan-fried shrimp are tossed with veggies and a spicy sauce. This dish is popular in the Hunan province of China and worldwide. Like Hunan Chicken or Hunan Beef, these one-pot, low-carb Hunan-style shrimp are also easy to make, bursting with flavors, and much better than your favorite Asian takeout. Just a few simple ingredients, and you can serve this dish from pan to table in under 20 minutes. Serve these spicy shrimp for your weeknight dinner or weekend brunch with fried rice, steamed rice, Hakka, or stir-fried noodles. They are also a great starter for house parties or game or movie nights. You can make this dish with any size of shrimp: small, medium, large, or jumbo. They all work great, but the cooking time will differ slightly. If frozen shrimp is used, thaw them before use. Make sure to clean and devein the shrimp if they are not already deveined. Vegetables – I have used celery, red bell peppers, and broccoli. You can add more veggies such as bok choy, zucchini, mushrooms, snow peas, green beans, yellow bell peppers, etc. I like garnering the ready dish with green onions (scallions) for a pop of color. Garlic gives a lovely flavor to these Hunan-style shrimp; do not skip it. Oil – I prefer to make the stir-fry in canola oil, but you can use any other neutral oil like avocado, peanut, or light olive oil. If you are ok with sesame oil, use it for an authentic Asian flavor. You can also use hot chili oil instead of regular oil if you like spicy food. Chilli Paste – Traditionally, fermented chili paste is used to make this dish, but I use my Asian Red Chili Paste, which works perfectly fine. Sambal Oelek is also a great option. Rice Vinegar – I love the tangy taste of rice vinegar. You can replace it with Shaoxing wine (Chinese cooking wine). If both are unavailable, use apple cider or white vinegar. Sauce – This spicy Hunan shrimp recipe uses only dark soy sauce and oyster sauce. Honey adds a hint of sweetness and mellows the dish’s spiciness. Others – You will also need fresh ginger, chicken broth (chicken stock), cornstarch, salt, and pepper. Add 2 tablespoon cornstarch and toss well to coat each shrimp with cornstarch. Heat a flat, wide pan over high heat. Once the pan is hot, add 2 tablespoon oil to it Add the shrimp to the pan and spread them in a single layer. Since we want the shrimp to fry instead of steam, it is very important to use a wide pan. I used a 12-inch pan for 1 pound of shrimp. If you are scaling the recipe, then fry it in batches. Note – If using small shrimp, cook for 3-4 minutes; if using large shrimp, cook for 5-6 minutes. Do not overcook the shrimp; otherwise, they will become chewy. Once the oil is hot and shimmery, add 2 teaspoon minced garlic and saute it for 3-4 seconds.

1 cup broccoli florets ½ cup thinly sliced celery 1 red bell pepper (cored, seeded, and cut into ½ inch pieces)

Add the fried shrimp back to the pan and mix well. Add the following ingredients to the pan and mix well.

2 tablespoon dark soy sauce 2 tablespoon oyster sauce 2 teaspoon rice vinegar 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon black pepper powder

Note – Be very careful about the extra salt. The sauces already have a lot of salt, so add a little, taste, and add more if necessary. Garnish with scallions and serve hot. You can also sprinkle a few toasted sesame seeds on top before serving.