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 Time6minutes
Cook Time6minutes
Total Time12minutes
Servings4people
Ingredients
¼cuphoisin sauce
1tbsprice wine vinegar
2tspsoy sauce
1 lbshrimppeeled and deveined
Salt and pepper
1tbspolive oil
Toasted sesame seeds
Thinly sliced green onions
Instructions
Combine hoisin sauce, rice wine vinegar and soy sauce in a small bowl. Whisk until combined. Set aside.
Pat shrimp dry with paper towel. Season with salt and pepper.
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.
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.