hunan shrimp

These fiery Hunan shrimp are super quick and super tasty. Don&#x27;t worry, you can always adjust the heat level if you&#x27;re not as spicy as me!

Hunan Shrimp

tsp sambal oelek chili paste

Tbsp oyster sauce

soy sauce

Tbsp rice vinegar

Tbsp rice wine

Tbsp tomato ketchup

tsp sugar

lbs shrimp

cornstarch

green beans, chopped

green bell pepper, chopped

red bell pepper, chopped

yellow bell pepper, chopped

orange bell pepper, chopped

onion

garlic cloves, finely chopped

Tbsp ginger, finely chopped

tsp salt

tsp pepper

Tbsp oil

Clean the shrimp (we kept the tail on)...

Clean the shrimp (we kept the tail on) and marinate it with salt, pepper and cornstarch while you prep the rest of the ingredients.

Mix all the ingredients for Hunan sauce in...

Mix all the ingredients for Hunan sauce in a bowl.

Dice all bell peppers, cut the green beans...

Dice all bell peppers, cut the green beans and scallions into inch long pieces. keep the green and white parts of the scallion separate.

Heat 2 Tbsp oil in a wok over...

Heat 2 Tbsp oil in a wok over medium high heat. Add shrimp and sear for a couple of minutes, till they get a little curled up and turn pink. Plate them out and set aside. Don't overcook, as they will continue to cook in the Hunan sauce later.

Add remaining oil and turn the heat to...

Add remaining oil and turn the heat to high. Add in green beans. Stir and cook for a couple of minutes, till they get little soft. Stir in bell peppers, white parts of scallions, ginger and garlic. Stir fry for 4-5 minutes then mix in the prepared Hunan sauce. Add 1/4 to 1/2 cup of water along with shrimp and stir fry for another 3-4 minutes. Garnish it with green parts of scallions.

Serve it piping hot over your favorite steamed...

Serve it piping hot over your favorite steamed rice.

Hunan Shrimp is a hot and spicy shrimp dish packed with flavor from chili bean paste, garlic, soy sauce, and rice vinegar. The spicy plump shrimp are served with blistered green beans and green onions, and served over sticky brown rice. Ready in 20 minutes or less! 

tsp Doubanjiang or another chili bean paste

tsp tamari

tsp rice vinegar

tsp oyster sauce (no

ketchup

chicken stock

lb large shrimp, peeled and deveined and tails removed

green beans

garlic cloves, minced

brown rice, white rice, or noodles

Add Doubanjiang, tamari, rice vinegar, oyster sauce, and ketchup to a small bowl. Whisk to combine. Add 2 teaspoons cornstarch, whisk to combine. Add in chicken stock, whisk to combine. Set aside.

Pat shrimp dry. Season with salt and pepper. Sprinkle with cornstarch on both sides. Heat a a large wok or non-stick pan to a high heat. Add 1 tablespoon of oil and swirl the pan to coat. Add shrimp. Stir-fry (use a spatula to continuously move the shrimp around and cook in the oil) shrimp until pink, about 2-3 minutes. Remove from pan. Set aisde.

Add remaining oil to the pan, swirl to coat. Add green beans. Stir-fry until they start to blister and soften, about 3-4 minutes. Season with salt and pepper. Add garlic and green onions, cook another minute. Add shrimp back to the pan along with the sauce. Continue to toss the shrimp and veggies in the sauce until it thickend, about 2 minutes. You may need to let it simmer for 30 seconds or so.

Serve with rice.

Top 2 hunan shrimp recipes from across the web

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Hunan Shrimp

Hunan Shrimp

Top 2 hunan shrimp recipes from across the web

The most viewed hunan shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hunan Shrimp

Hunan Shrimp

The most viewed hunan shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine