Hot & Spicy, this Chinese style Hunan shrimp is a perfect dish to make for a quick weeknight dinner.
About This Recipe
Hunan Shrimp, which can be called Hunan Chicken’s cousin is our today’s dish! A fiery spicy Shrimp dish that gets its flavor from garlic, peppercorns, bean sauce, chili paste, and rice vinegar. This one is salty, spicy, and will surely satisfy your taste buds.
It is a simple Asian dish that is becoming a favorite all over the world and is found on the menu of almost all Asian restaurants.
An easy Shrimp Stir fry that is packed with spicy flavors and is apt for your weekday meals, when you are craving something spicy, delicious but easy to make.
You can also load it with vegetables, just like me! I have added Bell Peppers and Broccoli, but you can add more.
I absolutely love that how a simple dish like Hunan Shrimp can have so many flavors at once, making it my favorite dish to make for lazy weekend meals too with some steamed rice or even stir-fried noodles.
This Hunan Shrimp is,
- Lip Smacking
- A favorite in Asian Restaurants
- Easy to make at home
- Packed with spicy flavors
Shrimp – You can use any shrimp to make this dish, I prefer the medium-sized ones. If you can find the fresh ones, you can use frozen shrimp too. You can directly add frozen shrimp while stir-frying, as they cook very fast, and frozen shrimp actually prevent them from overcooking.
Vegetables – When it comes to veggies, I have used White Scallions, Red Bell Pepper, and Broccoli. You can add more veggies such as Bok Choy, Zucchini, Mushroom, Green Beans, Yellow Bell Pepper, etc. You will also need some scallion greens for garnish.
Garlic – This is a must in this dish, so do not skip this one. I love the garlicky flavor in this dish.
Oil – I have used both Chilli Oil and Vegetable Oil in this dish. Chilli Oil adds a nice flavor to this dish. If you don’t have it, you can use only vegetable oil too. Later, we will also use Sesame Oil in this dish, as it adds to the taste of this dish.
Chilli Paste – This dish is spicy and thus this Chilli Paste plays an essential role when it comes to the taste of this Hunan Shrimp. You can make chili paste at home or can even use the store-bought ones. Traditionally, fermented chili paste is used to make this dish.
Black Bean Sauce – Black Bean sauce compliments the dish really well when combined with chili paste and garlic. It just perks up the taste.
Rice Vinegar – I love the tangy flavor rice vinegar adds to this dish. If you like the tanginess, you can add a little more of it.
Chinese Cooking Wine – To get some saucy texture, we will add Chinese Cooking Wine. This can easily be found in your nearby stores. If you can’t find it, add a little vegetable stock.
Toasted Sesame Seeds – In the end, sprinkle some toasted white sesame seeds, which adds a nice bite in this spicy Hunan Shrimp.
Other Ingredients – These other ingredients such as Ginger, Sichuan Peppercorn, Dry Red Chillies, Corn Flour, Salt, and Pepper, make this dish further spicy.
Step By Step Recipe
Heat chilli oil and vegetable oil in a wok.
Once the oil is hot, add garlic, Sichuan peppercorns, dry red chilies and white part of scallion and saute for a minute.
Toss the shrimp with cornflour.
Add cornflour coated shrimp in the pan and fry on high heat for 4-5 minutes.
Add chilli paste, black bean sauce, broccoli and red pepper and cook for a minute.
Now add Chinese cooking wine, vinegar, salt and pepper and mix well.
Add sesame oil and garnish the shrimp with scallion greens and toasted sesame seeds. Serve immediately.
You can serve it with simple Steamed Rice, Brown Rice or even with Jasmine Rice.
I will not recommend you to make this in advance. Shrimp do not reheat well, so make this dish only fresh.
Hunan Shrimp Recipe
- 1 tbsp Chilli Oil
- 2 tbsp Vegetable Oil
- 8-10 cloves Garlic
- 1 tsp Ginger (finely chopped)
- 5-6 Sichuan Peppercorns
- 5-6 Dry Red Chillies
- ¼ cup White part of Scallions (thinly sliced)
- 500 gram Shrimp (cleaned)
- 1 tsp Corn Flour
- 1 tbsp Chilli Paste
- 1 tbsp Black Bean Sauce
- 1 cup Broccoli (cut into florets)
- ½ cup Red Pepper (cubed)
- 2 tbsp Chinese Cooking Wine
- 1 tbsp Rice Vinegar
- Salt (to taste)
- Pepper (to taste)
- 1 tbsp Sesame Oil
- 2 tbsp Scallion Greens (chopped)
- 1 tsp Sesame Seeds (toasted)
- Heat chilli oil and vegetable oil in a wok.
- Once the oil is hot, add garlic, Sichuan peppercorns, dry red chillies and white part of scallion and saute for a minute.
- Toss the shrimp with cornflour.
- Add cornflour coated shrimp in the pan and fry on high heat for 4-5 minutes.
- Add chilli paste, black bean sauce, broccoli and red pepper and cook for a minute.
- Now add Chinese cooking wine, vinegar, salt and pepper and mix well.
- Add sesame oil and garnish the shrimp with scallion greens and toasted sesame seeds.
- Serve immediately.