Chinese food called Hunan Shrimp is hot and spicy. Juicy shrimp are covered in a hot and spicy sauce. Use my easy recipe to make it.
Asian food called Hunan Shrimp is very hot and spicy. It has crispy pan-fried shrimp mixed with vegetables and a hot sauce. This dish is popular in the Hunan province of China and worldwide.
These one-pot, low-carb Hunan-style shrimp are just as easy to make as Hunan Chicken or Hunan Beef. They are also full of flavor and much better than your favorite Asian takeout.
These are the easy things you need to make this dish. It only takes twenty minutes from the pan to the table.
These spicy shrimp go well with fried rice, steamed rice, Hakka, or stir-fried noodles for dinner during the week or for brunch on the weekends. They are also a great starter for house parties or game or movie nights.
You can make this dish with any size of shrimp: small, medium, large, or jumbo. They all work great, but the cooking time will differ slightly.
Vegetables – I have used celery, red bell peppers, and broccoli. You can add more vegetables, like onions, mushrooms, snow peas, green beans, yellow bell peppers, bok choy, and so on.
You can use any neutral oil, like avocado, peanut, or light olive oil, to make the stir-fry. I like to use canola oil.
You can also use hot chili oil instead of regular oil if you like spicy food.
Chilli Paste: Fermented chili paste is usually used to make this dish, but I use my own Asian Red Chili Paste, which works just fine. Sambal Oelek is also a great option.
Rice Vinegar – I love the tangy taste of rice vinegar. You can replace it with Shaoxing wine (Chinese cooking wine).
Others – You will also need fresh ginger, chicken broth (chicken stock), cornstarch, salt, and pepper.
Shrimp is a beloved seafood that can be prepared in endless ways. From grilled shrimp skewers to shrimp scampi pasta, this versatile protein lends itself well to all types of cuisines and cooking methods. One especially delicious preparation is hot and spicy shrimp, which packs some serious heat and flavor.
Hot and spicy shrimp is exactly what it sounds like – shrimp that is cooked in a sauce made with bold, piquant ingredients like chili peppers, ginger, garlic, and more The shrimp are first lightly battered or coated in a marinade, then quickly sautéed or stir-fried before being tossed in the spicy sauce. The sauce permeates the shrimps’ flesh with its intense aromas and makes each bite light up your tastebuds
This dish likely originated in the Hunan province of China, which is known for its liberal use of chili peppers in cooking However, it has evolved over time into a fusion of Chinese and Thai flavors Modern versions often include ingredients like fish sauce, oyster sauce, Shaoxing wine, and other Asian seasonings.
No matter how it’s made hot and spicy shrimp is guaranteed to pack some serious heat. It’s not a dish for the faint of heart but is perfect for spice lovers. The combination of tender juicy shrimp in an addictively fiery sauce is hard to resist. It’s the type of dish that makes you want to go back for more, even when your mouth is burning.
Traditional Ingredients in Hot and Spicy Shrimp
While recipes can vary, there are some key ingredients that traditionally give hot and spicy shrimp its trademark flavor:
Chili peppers: This is obviously essential for providing the heat. Both fresh and dried chiles can be used. Common options are bird’s eye chiles, serrano peppers, jalapeños, Thai chiles, and Sichuan peppercorns.
Ginger: Fresh ginger adds a vibrant, gingery bite. It balances out the heat from the chiles.
Garlic: Like ginger, garlic gives a pungent kick and aromatic backbone to the sauce. Several cloves are usually needed.
Scallions: Sliced scallions are used both in the sauce and as a garnish. They lend a fresh, grassy flavor.
Soy sauce: Dark soy sauce contributes deep umami savoriness. Light soy sauce also provides saltiness.
Rice wine: Used for cooking, rice wine like Shaoxing imparts sweetness.
Sesame oil: This nutty, robust oil can be used for cooking the aromatics.
Vegetables: Onions, shallots, peppers and/or Chinese broccoli are often stir-fried with the shrimp.
Cornstarch: A cornstarch slurry helps thicken the sauce so it coats the shrimp nicely.
Regional Variations
Hot and spicy shrimp is open to interpretation based on regional tastes and available ingredients. Here are some of the most common variations:
Hunan-style: This is the traditional take, loaded with chili oil and bold chili flavors native to China’s Hunan province. Dried red chiles and Sichuan peppercorns feature prominently.
Szechuan-style: Like Hunan cuisine, Szechuan cooking also uses copious chiles and numbing Sichuan peppercorns. Fermented black beans may be included too.
Thai-style: Thai versions use typical Thai ingredients like fish sauce, oyster sauce, basil and bird’s eye chiles for intense heat.
Indo-Chinese: Indian adaptations incorporate classic Indian spices like cumin, coriander, turmeric and curry leaves into the stir-fry.
Japanese-style: In Japan, dried red chiles are often swapped for milder shishito peppers. Butter, sake and soy sauce flavor the sauce.
Korean-style: Gochujang (Korean chili paste) supplies the heat, while kimchi and sesame oil lend an unmistakably Korean edge.
Serving Suggestions for Hot and Spicy Shrimp
A plate of blistering hot and spicy shrimp is often a meal itself, especially when served with rice. However, there are plenty of other ways to enjoy this dish:
- Over a bowl of ramen or rice noodles
- Wrapped in lettuce leaves or stuffed into tacos
- Topped with fried eggs, avocado or mango
- Alongside slices of grilled bread for dipping in the sauce
- Scattered across pizza or flatbread before baking
- Tossed with roasted vegetables like broccoli or cauliflower
- Served over a green salad for an appetizer or light lunch
- Added to fried rice or pasta for a flavorful protein boost
- As a spicy topping for nachos or tater tots
- Stirred into tom kha coconut soup to add richness
No matter how you serve it up, hot and spicy shrimp is sure to wake up your tastebuds! The combination of tender shrimp and an addictively hot sauce is hard to beat. Just be sure to have plenty of rice, vegetables or bread on hand to tame the heat. A cold beer or glass of white wine is the perfect pairing too.
Step-by-Step Instructions for Making Hot and Spicy Shrimp at Home
If you love spicy food, why not try cooking up hot and spicy shrimp at home? With the right preparation, ingredients and technique, you can make restaurant-quality shrimp right in your own kitchen. Here is a simple step-by-step guide:
Prep the shrimp
- Purchase fresh or frozen peeled shrimp without tails. Larger shrimp around 16/20 per pound work best.
- Pat the shrimp dry thoroughly with paper towels.
Make the spicy stir-fry sauce
- Heat oil in a wok or large skillet over medium-high heat.
- Add aromatics like sliced ginger, garlic and chopped onions or shallots. Stir-fry briefly until fragrant.
- Add sliced chiles like serrano, Thai bird’s eye or jalapeño for heat. Cook briefly to release flavors.
- Pour in soy sauce, oyster sauce, fish sauce, rice wine and other flavorings. Let simmer.
- In a small bowl, mix cornstarch with water or broth to make a slurry. Slowly drizzle into the sauce to thicken it.
- Adjust flavors as needed by adding more chiles, rice wine, fish sauce, etc.
Cook the shrimp
- Raise the heat to high and add a bit more oil to the wok/skillet.
- Add the shrimp and stir-fry for just 1-2 minutes until opaque. Do not overcook.
- Pour the spicy sauce over the shrimp and toss to coat evenly.
- Cook for another minute until the sauce thickens and clings to the shrimp.
- Remove from heat and garnish with sliced scallions, basil, or cilantro.
Serve and enjoy
- Serve the hot and spicy shrimp immediately with steamed jasmine rice.
- Take a taste and adjust seasoning if desired. Add more soy sauce for saltiness or rice wine for sweetness.
- Enjoy this flavorful dish but have some milk or yogurt handy to tame the heat! A cold beer or white wine makes a great pairing.
Once you get the basic recipe down, you can experiment with your own variations. Try using different chiles, spices, herbs and aromatics until you find your perfect blend of hot and spicy flavors. Just be warned – this addictive shrimp dish might become a regular in your dinner rotation!
Why is Hot and Spicy Shrimp Such a Popular Dish?
There are several reasons why hot and spicy shrimp has become so beloved worldwide:
It balances flavors beautifully: The combination of sweet shrimp, aromatic components like ginger and garlic, umami flavors from soy and oyster sauce, and bright, fresh herbs is already incredible on its own. Then the addictive heat from the chiles pulls it all together. Each component balances the next for maximum flavor impact.
It has lots of texture: The dish offers contrasts between the plump, juicy shrimp and crisp-tender vegetables. The clingy sauce and a crunchy garnish like peanuts or fried shallots add more appealing textures.
It’s healthy but indulgent: Shrimp pack protein, vitamins and minerals into a relatively low-calorie dish. But the bold sauce makes it feel like an indulgence. You can enjoy the heat without too much guilt!
It’s customizable: Part of the fun is tweaking the dish to suit your tastes and spice tolerance. Like it really fiery? Add more chiles. Want more coconut flavor? Use coconut milk in the sauce. The possibilities are endless.
It’s quick cooking: From start to finish, hot and spicy shrimp takes about 30 minutes to make at home. The hands-on cooking time is under 10 minutes too. It’s the perfect fast, flavor-packed meal.
It’s restaurant-quality: People love the sizzling plates of shrimp at their favorite Thai or Chinese restaurants. Now
How To Make Hunan Shrimp
Transfer 1 pound (500 g) of cleaned and deveined medium-sized raw shrimp to a medium mixing bowl. Pat them dry using a paper towel.
Add 2 tablespoon cornstarch and toss well to coat each shrimp with cornstarch.
Heat a flat, wide pan over high heat. Once the pan is hot, add 2 tablespoon oil to it.
Add the shrimp to the pan and spread them in a single layer. A wide pan is needed because we don’t want the shrimp to steam but rather fry.
I used a 12-inch pan for 1 pound of shrimp. If you are scaling the recipe, then fry it in batches.
Stir the shrimp a few times while cooking and fry until nicely browned from both sides (4-5 minutes). Remove on a plate.
Note – If using small shrimp, cook for 3-4 minutes; if using large shrimp, cook for 5-6 minutes.
Do not overcook the shrimp; otherwise, they will become chewy.
Make The Hunan Sauce
Add 2 tablespoon oil to the same pan and heat over medium-high heat.
Once the oil is hot and shimmery, add 2 teaspoon minced garlic and saute it for 3-4 seconds.
Add the following veggies and saute for 15-20 seconds.
- 1 cup broccoli florets
- ½ cup thinly sliced celery
- Peel, core, and cut into ½-inch cubes one red bell pepper.
Add the fried shrimp back to the pan and mix well.
Stir together 2 tablespoon cornstarch with ½ cup chicken broth and add the slurry to the pan.
Add the following ingredients to the pan and mix well.
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon rice vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
Note – Be very careful about the extra salt. The sauces already have a lot of salt, so add a little, taste, and add more if necessary.
Add 2 teaspoon red chili paste and mix well again.
Garnish with scallions and serve hot. You can also sprinkle a few toasted sesame seeds on top before serving.
On a scale of 1-5, I would rate my Hunan-style shrimp recipe a 3. If you are used to eating spicy food, these should be fine. But if you are not, skip adding the red chili paste at the end of the cooking.
To devein shrimp, make a shallow cut on the back of the shrimp with a sharp paring knife. Then, carefully cut out the vein with the tip of the knife, being careful not to go too deep. Rinse the shrimp under running water to remove any remaining bits of the vein.
This recipe uses all the gluten-free ingredients except soy sauce and oyster sauce. To make gluten-free Hunan-style shrimp, you can use a gluten-free oyster sauce instead of soy sauce and Tamari or coconut aminos instead of soy sauce.
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What is Hunan hot & spicy shrimp?
Hunan hot and spicy shrimp are tossed in a peppery mix and then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots. This post may contain affiliate links. If you make a purchase, we may make a small commission. The chefs of Hunan are fond of hot oils and use them skillfully.
What is the difference between prawn and shrimp?
Shrimp and prawns have plenty of similarities, but they are not the same animal. Their differences involve their biology. Shrimp bodies are encased in a sort of accordion shell, with a membrane between the segments. Prawns have a shell where each segment overlaps the one below it. There are no big differences between them when it comes to their nutritional value; they are both a good source of protein, and relatively low in calories.
Is Hunan shrimp hotter than Szechuan shrimp?
Hunan shrimp on the other hand, has no added sweetners, so it’s slightly hotter than Szechuan shrimp. So in a nutshell, Hunan shrimp is a spicy stir fry made with chili paste, garlic, rice vinegar, and soy sauce. It’s salty, spicy, and most importantly, delicious. Shrimp.
How to cook fried shrimp in a frying pan?
Add 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat. Once the oil is hot and shimmery, add garlic and saute it for 3-4 seconds. Add broccoli florets, celery, and red bell peppers and saute for 15-20 seconds. Add the fried shrimp back to the pan and mix well.