Hunan Shrimp is a delicious Chinese dish that is super easy to recreate at home. Fried green beans and shrimp are tossed in a savory soy and chili sauce. Dinner will be on the table in 30 minutes or less!
I love to recreate my favorite Chinese takeout recipes at home, like my Air Fryer Orange Chicken or my fried Salted & Pepper Chicken.
My Stir Fry Marinated Chicken or Ground Chicken Lettuce Wraps are must try weeknight dinners as well.
This Hunan shrimp recipe is delicious served over steamed rice with a side of the easiest Air Fryer Frozen Egg Rolls or Air Fryer Frozen Spring Rolls.
If you have extra shrimp you need to cook, try my Shrimp Skewers in the Oven.
What is Hunan Shrimp?
Hunan shrimp is very similar to the classic Chinese dish, Hunan chicken. The only difference is the protein used.
Hunan sauce is a savory, hot, and slightly tangy sauce made of soy sauce and chili bean paste, sambal oelek. It reflects the flavors often used in the Hunan region of China.
Hunan sauce is less sweet compared to Szechuan sauce.
Why You’ll Love This Recipe & What You’ll Learn
- Stir-fried shrimp and green beans are tossed in the most flavorful homemade hunan sauce that is loaded with garlic, ginger, chili garlic paste, and soy sauce.
- Honey and oyster sauce add a touch of sweetness to balance the savory ingredients in the sauce.
- This shrimp recipe only takes about 30 minutes from start to finish.
- Homemade hunan spicy shrimp is much healthier than takeout.
- This dish is dairy free.
- Easy Hunan shrimp is the perfect weeknight family dinner recipe.
Ingredient Notes & Substitutions
- Chicken Stock: Swap for water.
- Honey: Swap for granulated sugar.
- Grapeseed Oil: Swap for avocado, peanut, canola, or vegetable oil.
- Toasted Sesame Oil: Be sure to use TOASTED sesame oil instead. It is a darker color and has more flavor than plain sesame oil.
- Cornstarch: This is needed to thicken the sauce.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
- Calphalon Classic Hard-Anodized Nonstick Pots and Pans
- OXO Good Grips Soft- Handled Garlic Press
- 2 Pack Black Kitchen Tongs, Premium Silicone
How to Make Hunan Shrimp
- Make the hunan sauce.
- Fry the green beans.
- Sauté the shrimp.
- Stir in the sauce.
Step by Step Instructions
Step 1: In a liquid measuring cup, whisk together the chicken stock, soy, oyster sauce, chili paste, honey, vinegar, garlic, ginger, and cornstarch.
Step 2: In a large skillet, heat the grapeseed oil over medium high heat.
Step 3: Add the green beans to the oil in a single layer. Fry for 5-7 minutes, stirring occasionally.
Step 4: Transfer the green beans to a plate lined with a paper towel.
The green beans should begin to brown.
Step 5: Turn the heat down to medium and add the sesame oil.
Step 6: Add the shrimp and sauté for 3-4 minutes.
Step 7: Turn the heat to medium low. Add the green beans.
Step 8: Add the sauce and stir continuously, until the sauce has thickened.
There should be brown bits in the bottom of the pan.
The sauce should be sticking to the shrimp and green beans.
Make Ahead & Storage
- Make Ahead: The sauce can be prepared one day in advance through Step 1 and stored in the refrigerator overnight.
- Refrigerator: Store leftover hunan shrimp and green beans in an airtight container for up to 3 days in the refrigerator.
- Be sure to peel and devein the shrimp. You can also buy shrimp that are already peeled and deveined to save time.
- Allow the oil to heat before adding the food. When you add the green beans, the oil should begin popping or sizzling.
- Do not stir or move around the food continuously. In order for the shrimp and green beans to caramelize, they need uninterrupted time with direct heat.
- Use a paper towel lined plate. This will soak up any excess oil on the green beans.
- Serve over rice. Hunan shrimp should be served over steamed rice so that all of the delicious sauce can be soaked up.
- Spice Level: Medium. Reduce chili garlic paste to 1-2 teaspoons for a milder sauce.
- Chicken or beef: Swap the shrimp for sliced chicken or beef.
- Other veggies: Use 2-3 cups of whatever vegetables you have on hand, like mushrooms, broccoli, zucchini, onions, bell pepper, etc. Any stir fry vegetables will work.
Traditionally, yes because of the chili paste. Cooking hunan shrimp at home allows you to tone down (or increase) the heat level. See the recipe note above.
Hunan chicken is made with the same sauce as Hunan shrimp. The sauce consists of soy, oyster sauce, chili paste, vinegar, garlic, and ginger.
Szechuan is typically sweeter than Hunan sauce. Hunan is more tart or tangy.
Kung Pao is much milder and sweeter compared to Hunan. It typically included peanuts which gives it a nuttier flavor.
- ⅓ cup chicken stock*
- 2 Tablespoons soy sauce
- 1 ½ Tablespoons oyster sauce
- 1 Tablespoon chili garlic paste
- 1 teaspoon honey*
- 1 Tablespoons rice vinegar
- 3 cloves garlic, pressed
- ½ teaspoon ginger paste
- 1 Tablespoon cornstarch*
Shrimp & Green Beans
- 2 Tablespoons grapeseed oil*
- 2-3 cups chopped fresh green beans
- 1 teaspoon toasted sesame oil*
- 1 pound shrimp, peeled and deveined
- steamed rice
- green onions, sliced
- sesame seeds
- In a liquid measuring cup, whisk together the chicken stock, soy, oyster sauce, chili paste, honey, vinegar, garlic, ginger, and cornstarch.
- In a large skillet, heat the grapeseed oil over medium high heat.
- Add the green beans to the oil in a single layer. Fry for 5-7 minutes, stirring occasionally.
- Transfer the green beans to a plate lined with a paper towel.
- Turn the heat down to medium and add the sesame oil.
- Add the shrimp and sauté for 3 minutes.
- Turn the heat to medium low. Add the green beans.
- Add the sauce and stir continuously, until the sauce has thickened.
Really easy to make, tasted wonderful! Takeout at home. I’ll definitely make this again!