What is Hunan Shrimp? An In-Depth Look at This Fiery Chinese Dish

Hunan shrimp is a fiery, flavorful Chinese stir-fry dish that is packed with spicy heat and bold flavors. With its origins in Hunan province located in southeastern China, this dish showcases the region’s signature spicy cuisine.

In this article, we’ll take an in-depth look at what exactly Hunan shrimp is, what makes it special, how to make it at home, and some key tips for cooking up the best version of this Chinese restaurant favorite

What is Hunan Cuisine?

First, let’s start with an overview of Hunan cuisine itself. Hunan province is known for its liberal use of chili peppers and other pungent spices and seasonings. Dishes from this region tend to be spicy, boldly flavored and rustic in preparation.

In addition to generous amounts of dried chili peppers, common seasonings in Hunan cooking include garlic, shallots, scallions, ginger, Chinese black beans, doubanjiang (a spicy, salty chili bean paste), rice vinegar, and soy sauce. The resulting dishes have potent, complex flavors that are simultaneously spicy, savory, sweet, sour, and salty.

Now let’s take a closer look at Hunan shrimp specifically.

What is Hunan Shrimp?

Hunan shrimp is a stir-fry made with tender shrimp that are coated in a thick, lustrous sauce infused with the quintessential flavors of Hunan cuisine. It’s one of the most popular exports from Hunan cooking.

The shrimp are first lightly battered then fried until plump and just cooked through. They are tossed with crisp-tender vegetables like green beans, bell peppers, or bok choy. Then, a complex chili sauce is poured over the top and allowed to thicken and cling to each piece of shrimp and vegetable.

The sauce is truly the star of the show in Hunan shrimp. It brings serious heat along with balanced layers of sweet, salty, sour, and umami. Traditional Hunan shrimp sauce contains chili bean paste, garlic, ginger, soy sauce, rice vinegar, and a touch of sugar. As it simmers, the sauce takes on a luxuriously glossy texture.

When you take a bite of Hunan shrimp, you get tender, succulent shrimp encased in a cloak of intense, complex flavor. It’s a party in your mouth! The heat of the chilis is tempered by the sweetness of the sauce, making for an addictive combination.

• Tender, fried shrimp
• Crisp stir-fried vegetables
• Fiery, flavor-packed spicy chili sauce

It’s a delicious melding of textures and flavors that showcases the exciting spice-forward cuisine of Hunan province.

How to Make Hunan Shrimp at Home

Now that you know what defines Hunan shrimp, let’s look at how to make this Chinese restaurant favorite at home. Here are some key steps:

Prep the ingredients: For the shrimp, opt for large shrimp with the shells removed. Pat dry thoroughly before cooking. For veggies, chop up crisp tender vegetables like green beans, bell peppers, bok choy stems, etc. Prep the aromatic ingredients like garlic, ginger, and scallions.

Make the sauce: Whisk together chili bean sauce, soy sauce, rice vinegar, garlic, ginger, sugar, and broth or water. Mix cornstarch with water to make a slurry and add to thicken.

Fry the shrimp: Toss shrimp with cornstarch, salt, and pepper. Heat oil in a wok or skillet over very high heat. Add shrimp and stir fry briefly until opaque. Remove and set aside.

Stir fry the veggies: Add a bit more oil to the pan and stir fry the vegetables until lightly browned but still crisp.

Return the shrimp to the pan: Add the shrimp back to the pan along with the prepared sauce. Cook 1-2 minutes until the sauce thickens and clings to the shrimp and veggies.

Garnish and serve: Garnish with chopped scallions. Serve shrimp and veggies over steamed white or brown rice.

It may sound involved, but the active cooking time is only about 10-15 minutes. With the right ingredients and techniques, you can make restaurant-quality Hunan shrimp at home!

Tips for Making the Best Hunan Shrimp

Here are some top tips to ensure your homemade Hunan shrimp rivals the takeout versions:

• Use extra large shrimp – Go for big, plump shrimp like tiger shrimp or jumbo shrimp. Their larger size stands up best to high-heat stir-frying.

• Dry shrimp thoroughly – Extra moisture on the shrimp will cause them to steam vs sear. Blot with paper towels before cooking.

• Use a very hot wok – You want temperatures of at least 400°F+ to properly sear and lock in juices.

• Don’t overcrowd the wok – Cook shrimp in batches if needed so they sear vs steam.

• Use authentic chili bean paste – The complex flavor of doubanjiang can’t be replicated. Look for it at Asian grocers or online.

• Balance sweet and savory – A touch of sugar balances the chili heat. Oyster sauce adds savory depth.

• Stir fry veggies just until crisp-tender – Overcooked veggies ruin the texture contrast.

• Use cornstarch to thicken sauce – It gives the clinging texture you want on the shrimp.

Follow these tips and you’ll be a Hunan shrimp pro in no time!

Serving Suggestions and Variations

Hunan shrimp is delicious on its own, but there are lots of tasty ways to round out your meal:

• Serve over steamed jasmine rice or lo mein noodles
• Pair with fried rice or crispy beef chow mein
• Garnish with toasted sesame seeds, peanuts, or scallions
• Add some steamed broccoli, snap peas, or bok choy
• Top with crispy fried wonton strips
• Experiment with shrimp swap-outs like scallops, chicken, or tofu

The possibilities are endless! Hunan shrimp also stores well for meal prepping. Simply reheat in a skillet or wok with a splash of water until hot. The sauce will re-cling to the shrimp and veggies.

Why You’ll Love This Spicy Shrimp Dish

Hunan shrimp has so much going for it. Here’s why it’s sure to become a favorite:

• It’s quick and easy to make but tastes gourmet
• The flavor impact is bold and addictive
• It’s a fun way to explore the exciting spices of Hunan cuisine
• The textures of tender shrimp, crisp veggies, and sticky sauce are irresistible
• It’s endlessly customizable for diet needs like low carb or vegetarian

So if you love spicy Chinese food, Hunan shrimp is a must-try. This iconic Szechuan dish will fire up your taste buds and have you coming back for more!

Frequently Asked Questions

Here are answers to some common questions about making Hunan shrimp at home:

What is the difference between Hunan and Szechuan cuisine?

While both cuisines share some similarities like bold seasoning and chili heat, Szechuan dishes tend to have a heavier emphasis on numbness from Szechuan peppercorns while Hunan dishes focus more on intense spicy heat from dried chilis.

Are there substitutes for chili bean paste?

You can substitute sambal oelek or Gochujang, but the complex fermented flavor of doubanjiang is hard to replicate. Start with less and add more chili paste to taste if needed.

Can I use frozen shrimp?

Yes, frozen shrimp works fine. Just thaw completely and pat very dry before cooking for best results. Avoid pre-cooked shrimp.

What if my Hunan shrimp sauce doesn’t thicken up?

You may need a higher starch cornstarch slurry or to simmer for longer. For a quick fix, mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce until thickened.

Can I prep the components in advance?

Yes! The sauce can be made 1-2 days ahead. Shrimp and vegetables can be prepped but leave the final stir-frying until just before serving.

Time to Get Cooking!

Hunan shrimp is a must-try for any spice lover. Now that you’re armed with all the tips and tricks for making restaurant-worthy Hunan shrimp at home, it’s time to get cooking!

Be prepared for this iconic Chinese dish to become a regular star in your dinner rotation. The quintessential Hunan flavors of spicy, sweet, savory, and sour are addictive, and the textures of tender shrimp, crisp veggies, and clingy sauce are irresistible.

So get out your w