Chinese Hunan Shrimp is a spicy dish full of flavor! Juicy shrimp is cooked with colorful veggies and a zesty sauce, making it super tasty. Perfect for those who love a little heat!
When I make this dish, I can’t resist the delightful kick from the spices. It’s a great way to impress friends or family at dinner. Plus, it’s quick to whip up—perfect for busy days!
Key Ingredients & Substitutions
Shrimp: Use large, fresh shrimp for the best flavor and texture. If fresh shrimp aren’t available, frozen shrimp works well too. Just make sure to thaw them completely before cooking.
Cornstarch: This ingredient helps give the shrimp a nice coating when cooked. If you don’t have cornstarch, use flour or arrowroot powder as a substitute.
Dried red chilies: Adjust the number of chilies based on your spice tolerance. If you’re looking for a milder version, switch to crushed red pepper flakes or omit them altogether.
Chinese black vinegar: If you can’t find this, rice vinegar is a suitable alternative. Both provide a nice tanginess, but black vinegar has a deeper flavor.
Chili paste: I love using sambal oelek for its balance of heat and flavor. If it’s unavailable, try sriracha, but start with less since it’s spicier.
How Do You Ensure Perfectly Cooked Shrimp?
Cooking shrimp can be tricky, but a few tips will guarantee they turn out perfectly every time! Overcooked shrimp become rubbery, so aim for that sweet spot.
- Make sure your skillet or wok is hot before adding the shrimp. This helps them cook quickly without becoming mushy.
- Cook the shrimp just until they are pink and opaque—about 2 minutes per side is usually enough.
- Remove them from the heat as soon as they’re cooked and set them aside; they’ll continue to cook slightly even off the heat!
With these tips, you’re on your way to delicious, spicy Hunan Shrimp that everyone will love!
How to Make Chinese Hunan Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined (tails on)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil (divided)
For the Flavor Base:
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 3-4 dried red chilies, chopped (adjust for spiciness)
- 1/2 cup green onions, chopped (separate white and green parts)
- 1/2 cup chopped bell peppers (optional, for color)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar (or substitute with rice vinegar)
- 1 tbsp chili paste or sauce (like sambal oelek or a chili bean paste)
- 1 tsp sugar
- 1 tsp sesame oil
- Salt to taste
For Serving:
- Cooked jasmine rice, for serving
- Sesame seeds, for garnish
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prepare and another 10-15 minutes to cook. In just 25-30 minutes, you’ll have a deliciously spicy meal ready to impress your family or friends!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by rinsing the shrimp under cold water and patting them dry with paper towels. Toss the shrimp in a bowl with cornstarch until they are evenly coated. This will give your shrimp a lovely texture when cooked!
2. Cook the Shrimp:
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook for about 2 minutes on each side, until they turn pink and opaque. Once cooked, remove the shrimp from the wok and set aside.
3. Make the Flavor Base:
In the same wok, add the remaining tablespoon of vegetable oil. Toss in the minced garlic, ginger, chopped dried chilies, and the white parts of the green onions. Stir-fry these ingredients for about 30 seconds, or until they become fragrant.
4. Create the Sauce:
Now, stir in the chili paste, soy sauce, black vinegar, and sugar. Mix everything together well and let the sauce simmer for about 1 minute to combine the flavors.
5. Combine Everything:
Return the cooked shrimp back to the wok along with the chopped bell peppers (if you’re using them). Stir-fry everything together for another 1-2 minutes, making sure to coat the shrimp with the sauce and warm the veggies through.
6. Finish Off the Dish:
Drizzle sesame oil over the dish and adjust the salt to your taste. Toss in the green parts of the green onions for a fresh pop, giving it a final stir to combine everything.
7. Serve and Enjoy:
Serve the spicy Hunan shrimp hot over a bed of fluffy jasmine rice. Don’t forget to garnish with sesame seeds for that extra crunch! Enjoy this burst of flavors and heat!
Your flavorful and spicy Chinese Hunan Shrimp is ready to tantalize taste buds with a perfect blend of heat, tang, and umami. Bon appétit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to do this is to transfer them to the fridge the night before or place them in a sealed plastic bag and submerge in cold water for quicker thawing.
What Can I Use Instead of Chinese Black Vinegar?
If you can’t find Chinese black vinegar, rice vinegar or apple cider vinegar can work as substitutes. They won’t have the same deep flavor, but they’ll still add the necessary tang to the dish.
How Can I Make This Dish Less Spicy?
To reduce the spice level, simply use fewer dried red chilies or skip the chili paste. You can also add a little sugar or honey to balance out the heat if needed!
Can I Store Leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat to preserve the shrimp’s texture. Avoid microwaving as it can overcook the shrimp.
