Hunan Shrimp

Prep Time
Cook Time
Ready In

""This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas. This had 5 points on the old program.""

Original recipe yields 4 servings


  • Serving Size: 1 (436.2 g)
  • Calories 308.6
  • Total Fat - 7.1 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 143.3 mg
  • Sodium - 1432.6 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 5.5 g
  • Sugars - 6.1 g
  • Protein - 21.4 g
  • Calcium - 107.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 83.8 mg
  • Thiamin - 0.3 mg

Step 1

Combine the shrimp with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside.

Step 2

Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 teaspoons cornstarch in a small bowl; set aside.

Step 3

Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.

Step 4

Swirl in 2 teaspoons of the oil, then add the shrimp.

Step 5

Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.

Step 6

Swirl in the remaining 1 tsp oil, then add the ginger and onion.

Step 7

Stir-fry until fragrant, about 1 minute.

Step 8

Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.

Step 9

Add the shrimp and broth mixture.

Step 10

Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Tips & Variations

No special items needed.


Mia in Germany

This was outstanding. Luckily, it's asparagus season, so I could get green asparagus. Definitely one of my new rotation recipes for green asparagus!! Thanks for sharing!

review by:
(21 Apr 2021)


Ten stars! Absolutely delicious. We went with the snow pea option and it was pure perfection. The sauce is so, so good! Thanks for sharing this one - it's a keeper!

review by:
(14 Oct 2020)

Wayne Peters

This was such a nice meal. Packed with flavor and is wonderful on rice. Nice alternative to Kung Pao cuisine.

review by:
(27 Sep 2019)


This is really yummy. I had some shrimp to use and went looking for a recipe with ingredients I had on hand.The only change I made was to use spicy brown bean sauce (which is what I had). The sauce is very flavorful and the shimp has a nice, crispy coating.

review by:
(14 Apr 2016)