Hunan Shrimp Recipe

Prepare shrimp

Rinse and pat dry 1 lb large shrimp. If shells remain, remove and devein if not already done. Leave tails on or off per preference.

Place shrimp in a bowl and add 1 tbs cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine, and 1 tsp salt. Toss until shrimp are evenly coated. Let sit for 10–15 minutes while you prepare other ingredients.

Prepare sauce: In a small bowl combine 2 tbs light soy sauce, 0.5 tsp dark soy sauce, 1 tsp black vinegar, 1 tsp brown sugar, 1 tsp doubanjiang, 1 tsp chili garlic sauce, and 1/4 cup chicken stock (or water). Stir until sugar dissolves. Set aside. Keep the cornstarch slurry (3 tbs total listed as 1 tbs cornstarch mixed with 2 tbs water) ready to thicken the sauce.

If using dried chilies, tear into halves (remove seeds for less heat) or chop roughly. Have 4 minced garlic cloves, 1 tbs minced ginger, sliced scallion whites, and optional fermented black beans (1 tsp) ready at the stove.

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Add the dried chilies and stir-fry 20–30 seconds until they darken slightly and become fragrant (be careful not to burn). Add the minced garlic, minced ginger, and chopped fermented black beans (if using). Stir continuously for 15–20 seconds until fragrant.

Add the white parts of the sliced scallions, red and green bell pepper strips, onion chunks, and bamboo shoots (if using). Stir-fry 1–2 minutes on high heat until vegetables are bright and just tender-crisp.

Move the vegetables to the sides of the wok to create a center well. Add the marinated shrimp in a single layer to the center. Let shrimp sear for 20–30 seconds, then stir-fry until they are mostly cooked through and opaque, about 1–2 minutes total depending on size.

Pour the prepared Hunan sauce mixture over the shrimp and vegetables. Stir to combine and bring to a simmer, about 30 seconds.

Give the cornstarch slurry a quick stir, then pour it into the wok while stirring. Cook for another 30–60 seconds until the sauce thickens and evenly coats the shrimp and vegetables. Taste and adjust seasoning — add a pinch of salt or 1/2 tsp sugar if needed.

Finish with 1/2 tsp sesame oil and the green parts of the scallions. Toss to combine.

Transfer Hunan shrimp to a serving platter or bowls. Garnish with cilantro or extra scallions if desired.

Serve immediately over cooked jasmine rice (about 1 cup cooked rice per serving).