This Hunan shrimp recipe is a spicy and flavorful Chinese dish. Juicy shrimp are stir-fried with colorful vegetables in a tasty sauce, making for a tantalizing mix of sweet, savory, and spicy flavors. This version comes together in one pan and in under 20 minutes.
People love this classic takeout dish because it has strong flavors from the chili paste, garlic, soy sauce, rice vinegar, and oyster sauce. (Hunan sauce is a great way to add more heat to my favorite Easy 3-Ingredient Stir Fry Sauce Recipe or Ground Beef Stir Fry.)
The Secret Ingredients That Make Hunan Shrimp So Delicious
Hunan shrimp is a beloved Chinese takeout dish, famous for its addictive flavor profile of spicy, sweet, and savory. But what exactly gives this stir-fry its signature zing? As a huge fan of Hunan shrimp myself, I decided to dig into the key ingredients that make this dish so crave-worthy.
In my exploration of various Hunan shrimp recipes, I discovered that while there are some variations, most recipes include a core group of ingredients that give this stir-fry its distinctive flavor. By understanding these key components, we can learn to make restaurant-quality Hunan shrimp right in our own kitchens!
Chili Paste
The star of the show in Hunan shrimp is chili paste. This spicy condiment adds a powerful punch of heat and really makes the flavor of the shrimp sing. Chili paste is often made from dried chilies that have been rehydrated and ground into a paste along with spices like garlic and shallots.
Popular options are sambal oelek, a Vietnamese chili paste, or Chinese doubanjiang, a salty, fermented broad bean and chili paste. The level of spiciness can vary widely across brands, so I recommend starting with a small amount and adding more to taste. The chili paste is truly the key to nailing that addictive Hunan flavor.
Soy Sauce
A backbone of the Hunan shrimp sauce is soy sauce, which adds a rich, savory umami flavor. For best results, use a Chinese light or dark soy sauce rather than a Japanese soy sauce, which has a slightly sweeter flavor profile. Soy sauce balances out the spice from the chili paste and gives great depth of flavor.
Rice Vinegar
For a bright pop of tangy flavor, rice vinegar is added to Hunan shrimp. Rice vinegar has a mild acidity that helps cut through the richness of the soy sauce and chili paste. I prefer to use a Chinese black or red rice vinegar, but a Japanese rice vinegar also works well. The vinegar brightens up the sauce and makes all the flavors shine.
Ginger and Garlic
You can’t go wrong by adding loads of fresh ginger and garlic to Hunan shrimp. They add tons of aromatic flavor. Ginger’s zesty kick and garlic’s pungent bite complement the sauce perfectly. Minced or grated fresh ginger and garlic are ideal, but jarred minced versions also do the trick in a pinch.
Honey
A touch of sweetness balances out the spice in Hunan shrimp, and honey is the perfect choice. Honey adds body to the sauce and gives it a lovely glossy sheen. It also helps tame the heat slightly for those who can’t handle too much spice. I suggest using an aromatic honey like wildflower or orange blossom for the best flavor.
Oyster Sauce
For extra depth of flavor, oyster sauce is added to many Hunan shrimp recipes. Oyster sauce has a rich, savory taste that enhances the umami qualities of the soy sauce. It also adds body and sheen to balance the vinegar’s acidity. Oyster sauce is made from oyster extracts and thickened with starch and sugar, giving it a lovely sweet, briny flavor.
Sesame Oil
Though not all recipes call for it, toasted sesame oil can be used to put an authentic finishing touch on Hunan shrimp. Just a drizzle of this nutty, aromatic oil adds wonderful flavor complexity. Sesame oil has a strong flavor, so a little goes a long way. It adds a wonderful richness.
Cornstarch
Some recipes use cornstarch in the Hunan shrimp sauce as a thickener. The starch helps give the sauce a thick, glossy texture that clings beautifully to the shrimp. Cornstarch also aids in browning the shrimp, giving them a crispy exterior while keeping the inside tender and juicy.
Green Onions
Fresh green onions are usually stir-fried with the shrimp for additional flavor, crunch and visual appeal. Green onion whites have an oniony bite while the green tops contribute freshness and color. Other aromatics like bell pepper or snap peas also pair well.
Shrimp
Of course, the starring protein is shrimp! Large shrimp are ideal since they hold up well to stir-frying and won’t overcook. I prefer shrimp with the shell on for added flavor, but peeled works fine too. Shrimp create a quick, healthy, and elegant meal that feels indulgent.
Putting It All Together
Now that we understand the key supporting ingredients, let’s discuss how they come together to create the iconic Hunan shrimp flavor.
It starts with blooming the aromatics like ginger, garlic, and chili paste in hot oil to release their flavors. Then shrimp are quickly stir-fried just until pink and opaque. The complex sauce mixture is poured over the shrimp and tossed to coat each piece evenly while simmering briefly to thicken.
The result is succulent shrimp lacquered in a glossy, clingy sauce that perfectly balances sweet, spicy, tangy, and savory flavors in each bite. Topped with green onions for a pop of color and crunch, Hunan shrimp is an instant restaurant favorite made easy at home.
While the exact recipe can vary, these core ingredients are crucial for nailing true Hunan flavor. Once you understand the components, you can play with proportions to customize the spice level and flavor profile to your tastes. Shared with fluffy white rice or crisp veggies, homemade Hunan shrimp is a quick weeknight meal that will become a regular rotation in your home.
So next time you’re craving the takeout classic, don’t settle for lackluster delivery versions! With the secret ingredients revealed, now you can make authentic-tasting Hunan shrimp anytime the craving strikes. Get ready to fall in love with this addictive Chinese favorite.
Looking for an Authentic Doubanjiang Substitute? I’ve got you.
There are two almost perfect foods that can be used instead of doubanjiang to get the complex salty umami flavor that can be hard to find. Here are the best doubanjiang substitutes I’ve tested:
- Miso and Sriracha. The umami flavor comes from the miso paste, which tastes like doubanjiang. The spicy and sour flavors come from Sriracha, which doesn’t add any other flavors that come from other chili sauces.
- Gochujang has chili peppers, fermented rice and soybeans, and a flavor that is spicy and a little funky. It is from Doubanjiang. It gives the same level of depth of flavor and a little extra sweetness, which is good in most dishes.
If you can’t find Chinese chili bean paste, don’t let that put you off of trying a recipe. Choose one of the above substitutions based on what you have in the fridge or what you want to use up. For example, if you want to use up your sriracha, try my Boom Boom Shrimp recipe. If you want to use up your miso paste, try my Almost-Instant Miso Noodle Soup and Miso Mac and Cheese.
Here’s what you’ll need (or is nice to have):
- Good Skillet or Wok—To make this tasty dish, you’ll need a big skillet or wok. Please make sure you have one ready before you begin!
- Whisk—Use a trusty whisk to mix all the Hunan sauce ingredients together. This will create a flavorful, tangy coating for your shrimp.
- Tongs—A good pair of tongs will make it easy to flip your shrimp. This will make sure they cook evenly and get that perfect golden, crispy outside.
- A mini food processor can cut up garlic for you instead of cutting it up by hand. This will help you save time and work, especially if you’re cooking for a lot of people.
- Chef’s Knife—A sharp knife will help you trim your green beans and cut your green onions with trust.
Chinese Chili Bean Paste: A Fiery and Flavorful Condiment
Let’s take a closer look at Chinese chili bean paste, an essential condiment that adds a fiery kick and complex umami flavor to many dishes in Chinese cuisine.
Chili bean paste, which is also called chili bean sauce, doubanjiang, or toban djan, is made from broad beans that have been fermented with chili peppers, salt, and different spices. The fermentation process gives the sauce a strong, unique smell that goes well with stir-fries and marinades.
Depending on the brand and the part of China it comes from, the paste can be smooth or chunky, and the level of heat can vary. In terms of how much fermentation takes place, it comes in a range of colors, from light red to dark brown.
When mixed with other foods, chili bean paste creates a rich flavor that is sweet, spicy, and salty at the same time. As a spice, it can be added to a lot of different foods, like stir-fried vegetables, noodles, and meat.