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Hunan Shrimp

This Hunan Shrimp is bursting with flavor! Quick to prepare, it's a spicy and tangy delight perfect for weeknight dinners.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup low-sodium chicken stock A flavorful base that keeps the dish light.
  • 1 tablespoon chili paste Adds the perfect kick of heat.
  • 1 tablespoon soy sauce For that umami flavor.
  • 1 tablespoon rice vinegar Balances the dish with acidity.
  • 1 tablespoon oyster sauce Adds a rich, savory depth.
  • 1 teaspoon tomato paste For a hint of sweetness and color.
  • 1 teaspoon grated garlic Fresh garlic brings an aromatic punch.
  • 1 pound raw shrimp (16-20 count) peeling and deveining required.
  • 3 tablespoons cornstarch Helps create a crispy coating on the shrimp.
  • 3 tablespoons olive oil divided for cooking.
  • 2 cups cut fresh green beans Adds a crunchy texture and vibrant color.
  • Sliced green onion For garnish and a fresh bite.
  • Sesame seeds Adds a nutty flavor and crunch.
  • Cooked white rice Perfect for serving alongside the shrimp.

Instructions

  • In a small bowl, whisk together the low-sodium chicken stock, chili paste, soy sauce, rice vinegar, oyster sauce, tomato paste, and grated garlic. Set aside.
  • In a separate bowl, toss the peeled and deveined shrimp with cornstarch until well coated. This will give the shrimp a crispy texture.
  • In a wok or large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  • Add the coated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil and the cut green beans. Stir-fry for about 4-5 minutes, or until the beans are tender-crisp.
  • Return the cooked shrimp to the skillet, pour in the prepared sauce, and toss everything together. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
  • Serve the Hunan Shrimp over cooked white rice, garnished with sliced green onions and sesame seeds for a fresh finish.

Equipment

  • Wok or large skillet
  • Measuring cups and spoons
  • Spatula
  • Cutting Board & Knife

Notes

  • Feel free to swap in different vegetables or proteins to suit your taste.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a skillet to avoid rubbery shrimp.