Shrimp is one of my favorite proteins to cook with. I couldn’t have said that two years ago. Not only did I not really like eating it, but I never knew when it was done. So when I did cook it for my husband, I almost always over cooked it. A lot has changed. Now that I like shrimp, I can tell when it is done. Plus it cooks so quickly, it is great for busy nights.
My friend Tracey shared a version of this recipe a few months ago. We are big fans of anything with hoisin at my house, so I was immediately drawn to the recipe. It took me a little awhile to actually get this on our menu, but now these hoisin glazed shrimp will be making a regular appearance.
My 8 year old loves all kind of seafood. I think salmon is the only thing he has ever not liked. My husband and I were joking the other night, that I should have just told him the artichokes that were mixed in with dinner was a seafood, because then he wouldn’t think twice about it. So to say he liked these shrimp, is kind of an understatement. I am going to have to start doubling shrimp recipes so I actually get to eat too
- 3 Tbls hoisin sauce
- 1 Tbls rice vinegar
- 3 tsp water
- 1 Tbls fresh ginger, grated
- 2 Tbls low-sodium soy sauce
- ¼ tsp red pepper flakes
- 12 oz large shrimp, peeled and deveined
- salt & pepper to taste
- 2 tsp canola oil
- 2 green onions, thinly sliced
- In a small bowl, whisk together hoisin sauce, rice vinegar, water, ginger, soy sauce, and red pepper flakes.
- Pat dry shrimp, season with salt and pepper. In a large skillet heat canola oil over medium-high heat. Add shrimp and cook for about 1-2 minute per side.
- Pour hoisin mixture over the shrimp, and toss until well coated and fully cooked.
- Serve over rice and garnish with green onions