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.



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)