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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 🙂
Hoisin Glazed Shrimp
Ingredients
- 3 Tablespoons hoisin sauce
- 1 Tablespoon rice vinegar
- 3 teaspoons water
- 1 Tablespoon fresh ginger, grated
- 2 Tablespoons low-sodium soy sauce
- 1/4 teaspoon red pepper flakes
- 12 oz large shrimp, peeled and deveined
- salt & pepper to taste
- 2 teaspoon canola oil
- 2 green onions, thinly sliced
Instructions
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You got me at Hoisin! One of my favorites. This is a perfect weekday meal.
I think Hoisin sauce has such great depth and flavor. I love it on everything! Great idea to put it on shrimp!
Now that I have a baby I love shrimp even more, because of how quick it coks! This needs to be added to my recipe box.
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Glad these were a hit for you guys too, I can’t get enough hoisin! I haven’t bought shrimp in weeks and now you have me craving this meal again 🙂