Easy Hoisin Shrimp

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I stole this recipe for Easy Hoisin Shrimp Gimmesomeoven.com. The secret to this Chinese dish is the sauce. Store bought hoisin sauce is mixed with rice wine vinegar and soy sauce. Shrimp is seasoned with salt and pepper and sautéed until pink. After the shrimp is cooked the hoisin sauce is poured into the pan and heated through. Sesame seeds and green onions are sprinkled on the shrimp before serving.

Did you know? Hoisin is also called Peking Sauce; it is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking.¹ (see more trivia in the Trivia tab)

Place some sesame seeds in a dry skillet.

Cook, while stirring occasionally over low heat until the seeds are light brown.

Slice 2 green onions and set aside.

For the sauce, you will need ¼ cup hoisin sauce, 1 tbsp rice wine vinegar and 2 tsp soy sauce.

Combine hoisin sauce, rice wine vinegar and soy sauce in a small bowl. Whisk until combined. Set aside.

Pat 1 lb peeled and de-veined shrimp dry with paper towel. Season with salt and pepper. Heat 1 tbsp olive oil in a large sauté pan over medium-high heat. Add half of the shrimp in a single layer.

Sauté the shrimp 2-3 minutes per side, until shrimp is cooked through and pink. Use a slotted spoon to transfer to separate plate. Repeat with remaining shrimp. Add both batches shrimp to the sauté pan, along with hoisin sauce mixture.

Sauté 1-2 minutes, tossing until shrimp are evenly coated and sauce is heated through.

Remove from heat and sprinkle with sesame seeds and green onions.

This recipe for Easy Hoisin Shrimp goes great with Fried Rice.

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Easy Hoisin Shrimp

The secret to this Chinese dish is the sauce. Store bought hoisin sauce is mixed with rice wine vinegar and soy sauce. Shrimp is seasoned with salt and pepper and sautéed until pink. After the shrimp is cooked the hoisin sauce is poured into the pan and heated through. Sesame seeds and green onions are sprinkled on the shrimp before serving.
Course Entree
Cuisine Chinese
Keyword Shrimp
Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings 4 people

Ingredients

  • ¼ cup hoisin sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp soy sauce
  • 1 lb shrimp peeled and deveined
  • Salt and pepper
  • 1 tbsp olive oil
  • Toasted sesame seeds
  • Thinly sliced green onions

Instructions

  1. Combine hoisin sauce, rice wine vinegar and soy sauce in a small bowl. Whisk until combined. Set aside.
  2. Pat shrimp dry with paper towel. Season with salt and pepper.
  3. Heat oil in a large sauté pan over medium-high heat. Add half of the shrimp in a single layer. Sauté the shrimp 2-3 minutes per side, until shrimp is cooked through and pink. Use a slotted spoon to transfer to separate plate. Repeat with remaining shrimp.
  4. Add both batches shrimp to the sauté pan, along with hoisin sauce mixture. Sauté 1-2 minutes, tossing until shrimp are evenly coated and sauce is heated through. Remove from heat and sprinkle with sesame seeds and green onions. Serve warm over rice, quinoa, noodles and/or veggies.

Recipe Notes

I used a 2 lb bag of frozen raw shrimp. So I doubled the recipe, it doubled easily. I did not have rice wine vinegar, so I substituted red wine vinegar.