About the Recipe
Gluten-Free Hunan shrimp is a vibrant and exhilarating Chinese stir-fry dish that brings together plump, juicy shrimp with a colorful assortment of crisp-tender vegetables such as broccoli florets and red bell peppers. The shrimp are lightly coated in cornstarch, which helps lock in their natural moisture while giving the sauce a silky texture that clings to every bite.
Each ingredient is enveloped in a rich, savory sauce that balances heat and complexity, combining chili paste, black bean sauce, and aromatic spices like garlic, ginger, Sichuan peppercorns, and both fresh and dried chilies. While Szechuan cuisine is known for its numbing and tingling sensation, Hunan-style cooking is all about bold, straightforward heat that ignites your palate without overwhelming it. The addition of Chinese cooking wine and rice vinegar introduces layers of depth and brightness, resulting in a sauce that is both fiery and flavorful.
This dish shines as a centerpiece for a weeknight dinner or a special occasion meal, delighting anyone who loves a spicy kick. Finished with a drizzle of sesame oil, toasted sesame seeds, and fresh scallion greens, Gluten-Free Hunan shrimp is as visually stunning as it is delicious, offering an authentic taste of vibrant Hunan cuisine with a gluten-free twist.
Ingredients
1 tablespoon chili oil
2 tablespoons oil
10 cloves garlic
1 teaspoon ginger finely chopped
5 Sichuan peppercorns
5 dry red chilies
¼ cup scallions thinly sliced
1 ¼ pounds shrimp cleaned
1 teaspoon corn starch
1 tablespoon chili paste
1 tablespoon black bean sauce
1 cup broccoli cut into florets
½ cup red pepper cubed
2 tablespoons Chinese cooking wine
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoon scallion greens chopped
1 teaspoon sesame seeds toasted
Preparation
Heat chili oil and vegetable oil in a wok.
Once the oil is hot, add garlic, Sichuan peppercorns, dried red chilies, and the white part of scallions. Sauté for one minute.
Toss the shrimp with corn flour.
Add the corn starch coated shrimp to the pan and fry on high heat for four to five minutes.
Add chili paste, black bean sauce, broccoli, and red pepper. Cook for one minute.
Now, add Chinese cooking wine, vinegar, salt, and pepper. Mix well.
Add sesame oil and garnish the shrimp with scallion greens and toasted sesame seeds.
Notes