Spicy Hunan Shrimp
Spicy Hunan Shrimp is made with plump and juicy shrimp and a hot and spicy stir fry sauce that takes less than 25 minutes to make!
Servings 4 servings
- 1 pound large shrimp peeled and deveined
- 6 ounces green beans cut in 3" pieces
- 2 garlic cloves minced
- 1 tablespoon oil
- 4 tablespoons chopped green onions
Mix the sauce ingredients together. **Make sure the cornstarch slurry is fully mixed before adding to the remaining sauce ingredients.
Heat the oil in a wok or high sided skillet over medium high heat.
Pat the shrimp dry and cook in the oil until pink throughout. Remove and set aside.
Add the green beans and fry until they start to blister on the outside.
Add the garlic and green onions and cook about 30 seconds, until garlic starts to brown.
Add the shrimp and the sauce and cook until sauce thickens and coats everything.
Remove and serve garnished with additional green onions and steamed white rice.
- Pat the shrimp dry with paper towels to remove any excess moisture before frying them.
- Instead of shrimp, you can use prawns or another protein like chicken. (Hunan chicken is also delicious!)
- If you can’t find spicy chili bean paste, you can use another type of spicy chili paste like sambal oelek or use this homemade sambal belacan.
- This stir fry is spicy. To reduce the heat, you can use less chili paste or use a milder paste.
- Shrimp cook quickly so be careful not to overcook them as they will get chewy and rubbery.
- Instead of green beans, you can add bell peppers, mushrooms, zucchini, broccoli and/or onions. Just make sure the veggies you choose cook quickly and at the same rate.
Serving: 6ounces | Calories: 64kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 109mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg