This hot and spicy Hunan Shrimp is a combination of tender shrimp that have been wok fried then coated in a flavorful Hunan sauce! Serve up your Hunan shrimp with stir fried vegetables and rice for a light and healthy family meal! Even better, you can make this 20 minute dinner in less time than it takes to run to your local Chinese food restaurant!
Hunan Shrimp Recipe
This super easy to make spicy wok shrimp dinner is one of my family’s favorites! It truly delivers that Hunan heat in a flavor packed way with my favorite chili oil and chili paste as sauce ingredients!
If you really want to go for the max effect ( and maybe some tears ) fry the chili peppers in your heated wok oil as suggested in the recipe below. The quick cook on the peppers adds another layer of flavor to this fantastic Hunan shrimp!
Now, despite talking about how hot this Chinese shrimp recipe is, I can also say that my daughter loves this shrimp dish (and all things Hunan flavored )!
How To Make Hunan Shrimp
Start with preparing your shrimp. If you have fresh shrimp, rinse, peel, devein the shrimp as needed. If you are using frozen shrimp, make sure that they are thawed completely before cooking.
If your shrimp has tails on, it is up to your preference if you would like the tails on or off. For ease of eating these Chinese Hunan shrimp as a meal, I would remove the tails. I have made these as an appetizer, and used jumbo prawns with the tail left in place. They make great finger food that way!
Once your shrimp are ready, mix the marinade in a medium bowl by combining the cool or cold water with cornstarch and adding the oyster sauce and salt. Transfer your shrimp into the marinade, and stir to coat the shrimp thoroughly. Cover the bowl with some plastic cling film wrap and place in the refrigerator to marinate for about 30 minutes.
Make your sauce while you marinate the shrimp. Combine all of the Hunan style sauce ingredients in a small bowl, including: Shaoxing wine, soy sauce, hot chili oil, chili paste and sugar. Set aside until the shrimp are cooked. *Rice wine or a dry cooking sherry can be used as an alternate to the Shaoxing wine, or use only 1 tablespoon of Mirin as a substitute.
To cook the shrimp with Hunan sauce, heat your wok, large skillet or non-stick frying pan over high heat with the peanut oil. Strain off excess marinade from the shrimp before placing them into the heated cooking oil. Stir the shrimp once, then spread them out as evenly as possible and allow them to cook for one minute. Discard any remaining marinade.
Turn the cooked shrimp and continue to stir fry until there is no longer any visible pink on the shrimp. Add the minced garlic and crushed ginger and toss with the shrimp.
Drizzle the sauce over the shrimp, then stir to combine. Allow the shrimp with sauce to cook for 1 – 2 minutes, or until bubbling and the sauce has thickened slightly.
Remove from heat and serve with steamed or stir fried vegetables, over a bed of rice. Garnish with sliced green onions, if desired.
- 1 lb large shrimp (peeled and deveined, tail on or off - thawed, if frozen)
- 3 Tbsp peanut oil
- 2 Tbsp garlic (finely minced or crushed)
- 1 Tbsp ginger (grated)
- 2 Tbsp cool water (to combine with cornstarch)
- 1 Tbsp cornstarch
- 2 tsp oyster sauce
- 1 tsp salt
Hunan Shrimp Sauce
- 2 Tbsp Shaoxing wine (or use Rice Wine, Mirin (1 tablespoon only), or a dry Sherry cooking wine)
- 2 tsp soy sauce
- 1 tsp hot chili oil (I use Roland hot chili oil)
- 1 tsp chili paste (I use Sambal Oelek)
- 1 tsp sugar
- 8 Thai chile peppers (optional - whole, sliced, or crushed)
- 2 green onions (optional - chopped, for garnish)
- If you are using fresh shrimp, clean them so that they are peeled and deveined. The tail can be removed for ease of enjoying them as a meal, or left on if you would like to make these (using jumbo shrimp potentially for an appetizer).
- In a medium mixing bowl combine the marinade ingredients (water, cornstarch, oyster sauce and salt) then transfer the shrimp into the marinade. Turn to coat thoroughly, cover with plastic cling film wrap and refrigerate for at least 10 minutes to marinate.
- In a small bowl, combine the sauce ingredients (Shaoxing wine, soy sauce, hot chili oil, chili paste and sugar). Set aside.
- Heat your wok, large skillet or non-stick frying pan with the peanut oil over high heat. Once the oil shimmers and is just beginning to lightly smoke, roll the oil around the wok edges to coat.
- Add the (optional) Thai chile peppers and cook briefly, about 30 seconds or until the peppers darken from their deep red to a brick red coloring. Remove from the oil and set aside.
- Use a slotted spoon to drain off the excess marinade, transfer the marinated shrimp into the heated oil. Stir to mix, then spread the shrimp out as evenly as possible. Cook the shrimp for about 1 minute, then turn and mix the shrimp until no longer pink. Discard any remaining marinade.
- Add the garlic and ginger, then toss with the shrimp. Stir your Hunan shrimp sauce and then drizzle it over the shrimp. Stir to coat all of the ingredients. Allow the sauce to cook for about 2 minutes, or until bubbling and thickened slightly.
- Remove the Hunan shrimp from heat and serve immediately. Serve over rice garnished with chopped green onions, if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!