Hunan Shrimp
Servings: 4 servings
Calories: 250cal
Equipment
Ingredients
- 1 pound raw grilling shrimp peeled, deveined and tails removed
- 2 Tablespoons olive oil
- 1 Tablespoon cornstarch
- ¼ cup water
Sauce
- 3 Tablespoons oyster sauce
- ¼ cup honey
- 1 ½ Tablespoons Asian garlic chili sauce
- ½ cup low sodium soy sauce
- 1 Tablespoon minced garlic
Instructions
- In a medium bowl, whisk together all sauce ingredients.
- Heat olive oil in wok over medium-high heat until shimmering.
- Add shrimp and stir fry for 1-2 minutes.
- Add the sauce and stir well.
- Mix together cornstarch and water to make a slurry. Add slurry to the wok.
- Bring to a boil. Reduce heat and simmer for 1-2 minutes or until sauce thickens.
Notes
- If you can’t find grilling shrimp, you can use large or extra-large shrimp. I wouldn't recommend precooked shrimp for this recipe. Frozen shrimp is fine, but be sure to let it thaw and pat it dry before beginning.
- This dish would be considered moderately spicy. If you want your shrimp to have even more of a kick, you can reduce the honey to 2 Tablespoons or simply start with a small amount, taste, and build it as needed. If desired, you can use chili paste in place of the Asian chili garlic sauce.
- Store leftovers in an air-tight container kept in the fridge for 2-3 days. Reheat in a skillet or wok.
Nutrition
Serving: 1serving | Calories: 250cal | Carbohydrates: 26g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2473mg | Potassium: 267mg | Fiber: 1g | Sugar: 19g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
