Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce,…

Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce, Hunan Shrimp is sure to be a new favorite in your dinner rotation.

If you’re a big shrimp fan, you need to add these other Asian-inspired recipes to the dinner lineup: dynamite shrimp, honey walnut shrimp, and bang bang shrimp! They’re all so flavorful and surprisingly easy to make.

Better-Than-Takeout Hunan Shrimp

Listen up, takeout lovers! Craving some juicy Hunan shrimp but tired of soggy, flavorless seafood and limp veggies? Step away from the delivery app and let me introduce you to this homemade Hunan shrimp that’s SO good, it’ll make you question everything you thought you knew about Chinese takeout. Okay, maybe not but it’s delicious and easy to make and you’re going to want it all the time.

Sweet honey meets spicy chili paste, combined with ginger and garlic to coat the tender shrimp in the most amazing flavor. And the best part? Hunan shrimp is ready in under 30 minutes, which is way faster than the time it takes for your order to arrive, and trust me, the flavor is light years ahead. So ditch the takeout menu and whip up this recipe instead. You can thank me later. (Pro tip: serve your Hunan shrimp up with some crab rangoons and easy fried rice for a meal your family won’t be able to stop talking about.)

Sauce and Stir Fry Ingredients

With this simple list of ingredients, you’re ready to stir-fry up some Hunan shrimp that’ll leave takeout in the dust. Check out the recipe card below for measurements.

Shaoxing Wine: Think warm, sweet rice wine. Not a fan? Extra broth works too! Soy Sauce: Our savory foundation, use low-sodium if you’re salt-conscious. Chili Paste: Spice central! Gochujang or sambal oelek work, adjust based on your heat tolerance. Garlic & Ginger: Fresh is best, but powdered garlic works in a pinch. Ginger adds a citrusy kick! Honey: A touch of sweetness to balance the heat. Honey also gives the sauce an amazing sticky texture that coats each piece of shrimp perfectly. Veggie Broth: To add moisture and flavor. Cornstarch: Makes the sauce silky smooth and also thickens it up, mix it with water first to avoid lumps. Shrimp: Any kind works, just thaw and pat them dry before cooking. I like to use shrimp that has already been peeled and deveined for easy prep. Green Beans: Crunchy green goodness, swap in broccoli or asparagus if you like. Green Onions: Freshens things up and makes your dish photo-worthy (if it lasts that long!).

Hunan Shrimp Recipe

Heat up that wok and get ready to cook up some Hunan shrimp that will make everyone a seafood lover. It’s also great if you’re short on time! This Hunan shrimp recipe only takes 30 minutes from start to finish.

Sauce: In a small bowl whisk together the shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Then set aside. Cook Shrimp: Pat the shrimp dry, then season with salt and pepper and toss in the cornstarch. Heat the vegetable oil in a wok or large frying pan over medium high heat. Then add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to evenly cook. Stir Fry Vegetables: Remove the shrimp from the pan and set aside. Add the green beans to the pan and cook them until they begin to soften and brown. Combine: Add the shrimp back to the pan along with the hunan sauce mixture and green onions. Continue to stir and cook until the sauce thickens. Enjoy: Serve the hunan shrimp with rice and additional green onions.

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