Keto Hunan Shrimp

If you’re craving bold, spicy flavors but still sticking to your keto lifestyle, this Keto Hunan Shrimp recipe will hit the spot! Hunan cuisine is known for its vibrant mix of heat and savory goodness, and this keto version brings all that flavor to your plate without the carbs. Whether you’re a shrimp lover or looking for a new keto dish to add to your weekly rotation, this recipe is packed with protein and plenty of spices to make your taste buds dance.

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Why You’ll Love This Recipe

This Keto Hunan Shrimp is perfect for anyone following a low-carb, high-protein diet. The shrimp soak up a flavorful, spicy sauce made from a blend of soy sauce, chili paste, garlic, and ginger. It’s everything you love about Chinese takeout, without the carbs and heavy sauces. The best part? It’s super easy to make! With just a few simple ingredients, you can create an authentic tasting dish that feels like a restaurant-quality meal right at home. Plus, shrimp cook quickly, making this a perfect weeknight dinner or a special meal for guests.

My Personal Experience

I’ll be honest—when I first started keto, I thought I’d miss all my favorite Chinese takeout dishes. Hunan shrimp was one of those go-to meals that I thought I’d have to say goodbye to. But then, I discovered how easy it is to recreate these dishes at home, and with a few small swaps, I didn’t have to miss out on the bold flavors. Making this keto-friendly version of Hunan Shrimp was a total game-changer for me. The heat from the chili paste combined with the freshness of the shrimp and the savory sauce made it one of my favorite dishes to make over and over again. It’s spicy, savory, and seriously delicious!

Required Equipment

Wok or Large Skillet

A wok is my go-to when cooking this dish—it allows the shrimp to cook quickly and evenly while getting a nice sear. If you don’t have a wok, a large skillet will work just fine.

Wooden Spoon or Tongs

You’ll need something to stir the shrimp and veggies in the pan. I prefer using a wooden spoon or tongs for a better grip and to avoid scratching my cookware.

Measuring Spoons

For measuring out the spices and sauces, measuring spoons are essential to make sure the flavors are perfectly balanced.

Small Mixing Bowl

I like to use a small bowl to mix the sauce ingredients together before adding them to the pan. It keeps the process smooth and ensures that all the ingredients are well-combined.

Ingredients & Substitutions

• 1 lb shrimp, peeled and deveined – The star of the dish! Shrimp are a great source of protein and low in carbs, making them perfect for keto.
• 2 tbsp avocado oil (or any neutral oil) – Used for frying the shrimp. I prefer avocado oil because it has a higher smoke point and is heart-healthy.
• 1 tbsp soy sauce (or tamari for gluten-free) – Adds that savory umami flavor to the dish. Tamari is a great gluten-free option.
• 1 tbsp chili paste – Gives this dish its signature heat. Adjust the amount depending on how spicy you like your food!
• 2 cloves garlic, minced – Adds a punch of flavor to the sauce.
• 1-inch piece of fresh ginger, minced – A must-have for authentic Hunan flavors.
• 1 bell pepper, sliced – Adds a nice crunch and color to the dish. You can also use zucchini or mushrooms as a low-carb alternative.
• 1 medium onion, sliced – Complements the shrimp and adds a touch of sweetness to balance the spice.
• 2 tbsp rice vinegar – For a tangy kick.
• 1 tbsp sesame oil – Gives the dish a rich, nutty flavor that makes it taste extra authentic.
• Optional: 1-2 tbsp stevia or erythritol – To balance out the heat if you prefer a slightly sweeter sauce.

Substitutions:

• If you prefer a milder version, you can substitute the chili paste with a small amount of red pepper flakes.
• Coconut aminos can replace soy sauce if you’re avoiding gluten or soy.
• If you’re not a fan of shrimp, you can swap it out with chicken or tofu.

How to Make Keto Hunan Shrimp

1. Prepare the Ingredients
   Start by prepping your shrimp, garlic, ginger, bell pepper, and onion. Having everything ready to go will make the cooking process super smooth.
2. Cook the Shrimp
   Heat the avocado oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the shrimp and cook for 2-3 minutes on each side until pink and slightly crispy. Remove the shrimp from the pan and set aside.
3. Make the Sauce
   In the same pan, add a little more oil if needed, then sauté the garlic and ginger for about 1 minute until fragrant. Add the soy sauce, chili paste, rice vinegar, sesame oil, and optional sweetener. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
4. Combine Everything
   Add the cooked shrimp, bell pepper, and onion back into the pan. Stir everything together so the shrimp are evenly coated in the sauce. Let it cook for another 2-3 minutes until the vegetables are tender and everything is heated through.
5. Serve
   Serve your Hunan shrimp with a side of cauliflower rice or steamed veggies. Garnish with green onions and sesame seeds for an extra touch of flavor.

Tips for This Recipe

• Adjust the spice level – If you’re not a fan of too much heat, start with half the amount of chili paste and adjust to taste.
• Don’t overcook the shrimp – Shrimp cook quickly, so be sure to keep an eye on them to avoid rubbery shrimp.
• Use fresh ginger – Fresh ginger really enhances the flavor, so it’s worth the extra effort!

Optional Additions

• Chopped green onions – For a fresh, crunchy garnish.
• Sesame seeds – Adds a nice touch of texture and nuttiness.
• Sriracha – If you want to kick up the heat even more!

Serving Ideas

• Serve your Keto Hunan Shrimp with cauliflower rice for a low-carb, satisfying meal.
• Pair with a side of sautéed spinach or kale for added fiber and nutrients.
• This dish is also great with keto-friendly noodles or zucchini noodles if you want to go all out!

Storage Recommendations

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: If you want to freeze this dish, I recommend storing the shrimp and sauce separately to maintain the texture of the shrimp.
• Reheat: To reheat, simply heat it in a pan over medium heat until warmed through.

Frequently Asked Questions

Q: Can I use a different protein?
Yes, you can use chicken, beef, or even tofu in place of shrimp.

Q: Is this recipe spicy?
Yes, it has a nice kick from the chili paste, but you can adjust the spice level by adding less or omitting it altogether.

Q: Can I make this ahead of time?
Yes, you can prepare the shrimp and sauce ahead of time, but it’s best to cook the shrimp fresh when serving.

Nutritional Breakdown (Per Serving)

• Calories: 220
• Total Carbs: 6g
• Net Carbs: 4g
• Protein: 23g
• Fat: 12g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!