Easy Gluten-Free Hunan Shrimp Recipe: Spicy Stir-Fry

Ingredients

For the Shrimp and Vegetables

1 1/4 pounds shrimp, peeled and deveined
1 teaspoon cornstarch
1 cup broccoli florets
1/2 cup red bell pepper, cubed
Salt and black pepper, to taste

For the Spicy Hunan Sauce

1 tablespoon gluten-free chili paste
1 tablespoon gluten-free black bean sauce
2 tablespoons gluten-free Chinese cooking wine
1 tablespoon rice vinegar
1 tablespoon gluten-free tamari
1 tablespoon sesame oil

For the Aromatics

1 tablespoon chili oil
2 tablespoons vegetable oil
10 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
5 Sichuan peppercorns
5 dried red chilies
1/4 cup scallions, thinly sliced, white and green parts separated

For the Garnish

2 tablespoons scallion greens, chopped
1 teaspoon toasted sesame seeds

Directions

Step 1: Prepare the Shrimp

Pat the peeled and deveined shrimp dry with paper towels. Place the shrimp in a medium bowl and sprinkle the cornstarch evenly over them.

Toss gently until each shrimp has a light, even coating. The cornstarch helps protect the shrimp during high-heat cooking and gives the finished sauce a silky consistency.

Step 2: Prepare the Sauce Ingredients

Measure the gluten-free chili paste, gluten-free black bean sauce, gluten-free Chinese cooking wine, rice vinegar, tamari, and sesame oil before beginning the stir-fry.

Keep the ingredients close to the stove so they can be added quickly. Stir-frying moves rapidly, and preparing everything in advance helps prevent the garlic, dried chilies, and shrimp from overcooking.

Step 3: Heat the Wok

Place a large wok or heavy skillet over high heat. Add the chili oil and vegetable oil and allow them to become hot.

The oil should be shimmering before the aromatic ingredients are added, but it should not be smoking excessively.

Step 4: Build the Aromatic Base

Add the minced garlic, chopped ginger, Sichuan peppercorns, dried red chilies, and white portions of the scallions to the hot oil.

Stir-fry for about 1 minute, moving the ingredients continuously around the wok. Cook just until the garlic and ginger become fragrant. Watch the garlic and dried chilies carefully because they can become bitter if burned.

Step 5: Cook the Shrimp

Add the cornstarch-coated shrimp to the wok and arrange them in a single layer. Stir-fry for 4 to 5 minutes, turning the shrimp frequently, until they are pink and nearly cooked through.

Avoid cooking the shrimp completely during this step because they will continue cooking with the vegetables and sauce. This helps prevent them from becoming dry or rubbery.

Step 6: Add the Vegetables

Add the broccoli florets and cubed red bell pepper to the wok. Continue stir-frying for 2 to 3 minutes.

Keep the ingredients moving so the vegetables cook evenly without becoming overly soft. The broccoli and bell pepper should remain colorful and slightly crisp.

Step 7: Add the Spicy Hunan Sauce

Add the gluten-free chili paste and gluten-free black bean sauce. Stir well to distribute the sauces evenly over the shrimp and vegetables.

Pour in the gluten-free Chinese cooking wine, rice vinegar, and tamari. Season with salt and black pepper to taste. Add salt gradually because the tamari and black bean sauce may already provide significant saltiness.

Continue stir-frying for another 2 to 3 minutes, or until the sauce thickens slightly and coats the shrimp and vegetables. The shrimp should be opaque and fully cooked but still tender.

Step 8: Finish With Sesame Oil

Remove the wok from the heat. Drizzle the sesame oil over the shrimp and vegetables, then toss gently to combine.

Adding the sesame oil after removing the wok from the heat helps preserve its rich, nutty aroma.

Step 9: Garnish and Serve

Transfer the spicy Hunan shrimp stir-fry to a serving platter. Garnish it with the reserved scallion greens, additional chopped scallion greens, and toasted sesame seeds.

Serve immediately with steamed jasmine rice, brown rice, cauliflower rice, or properly labeled gluten-free noodles.

Notes

The heat level of this recipe will depend on the chili oil, chili paste, and dried chilies used. For a milder stir-fry, select a mild gluten-free chili paste and reduce the number of dried chilies. For more heat, serve additional chili oil on the side.

Sichuan peppercorns are not the same as ordinary black peppercorns. They provide a floral, citrusy aroma and a gently numbing sensation that complements the dried chilies.

Dry the shrimp thoroughly before coating them with cornstarch. Excess moisture can cause the shrimp to steam instead of sear when added to the hot wok.

Avoid overcrowding the wok. A wide cooking surface and high heat help the shrimp cook quickly while allowing the broccoli and bell pepper to retain their lightly crisp texture.

If the broccoli florets are especially large, cut them into smaller, evenly sized pieces so they cook within the stated time.

Chili paste, fermented black bean sauce, Chinese cooking wine, tamari, and sesame seeds are not automatically gluten-free. Read every ingredient label and choose products specifically labeled gluten-free when cooking for someone with celiac disease or gluten sensitivity.

Chinese cooking wine may contain wheat or other gluten-containing ingredients. Verify that the product is labeled gluten-free before adding it to this recipe.

Use clean utensils, cookware, cutting boards, and preparation surfaces to prevent cross-contact with gluten-containing ingredients.

Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.