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the finished hunan shrimp on a plate
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Hunan Shrimp Recipe

Prep Time15 minutes
Cook Time8 minutes
Servings: 3

Ingredients

  • 12 oz of medium to large sized shrimp peeled & deveined
  • 3 Tablespoons of neutral flavored oil
  • 2 Teaspoons of minced ginger
  • 1 Red bell pepper cut into 1-inch sized pieces
  • 1 Small zucchini cut into thin half moons
  • 1 Jicama peeled & julienned
  • 1 Cup of snow peas string removed and cut in half
  • 3 to 4 Green onions chopped
  • ¼ to ½ Cup of cilantro with most of the stems cut off

For sauce:

  • 1½ cups of low sodium stock either chicken, shrimp, or vegetable will work
  • 1 Tablespoon of black bean garlic sauce like Lee Kum Kee brand
  • 1 Tablespoon of oyster sauce
  • 1 Tablespoon of Shaoxing wine can also sub with dry sherry or sake
  • 1 Teaspoon of dark soy sauce optional, primarily for adding color to the sauce
  • ½ to 2 Teaspoons of hot chili oil depends on spice tolerance ½ for mild, 1 for medium, 2 for hot
  • ½ Teaspoon of sugar
  • ½ Teaspoon of sesame oil

For corn starch slurry:

  • 1 Tablespoon of corn starch
  • 1 Tablespoon of water

Instructions

  • Stir the ingredients for the sauce in a medium-sized bowl or cup until thoroughly combined. Do the same for the corn starch slurry in a separate small bowl. Set both of these aside until later.
  • Partially cook the shrimp: Add 1 tablespoon of neutral flavored oil to either a large wok or walled pan. Place this over high heat so that the oil begins to smoke. Toss in the shrimp and stir fry them for roughly a minute or until they just start to turn pink. Then quickly remove them from the wok/pan and set them aside on a plate.
  • Stir fry the hard vegetables: Add another 2 tablespoons of neutral flavored oil to your wok/pan and let it heat up until smoking. Next toss in the minced ginger and stir fry it for 20 to 30 seconds, making sure that you don’t burn them. Then add the bell pepper, zucchini, and jicama to your wok/pan and stir fry these ingredients for 2 to 3 minutes or until they have become slightly softened.
  • Finish the dish: Add the snow peas into the wok/pan along with the prepared sauce that you made earlier. Stir everything together and let the sauce come to a boil. Then add the partially cooked shrimp along with the green onions, and continue to stir fry everything for another minute. Finally pour in roughly half of the corn scratch slurry and stir to combine with the sauce. If you prefer your sauce to be thicker then add the rest of the corn starch slurry and stir to combine.
  • Quickly transfer the Hunan shrimp to a large plate, garnish with the chopped cilantro, and serve immediately. Enjoy!