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EASY HOISIN SHRIMP

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This shrimp is straight-up awesome sauce.

I do still stand by the fact, though, that the sauce is what makes this quick and easy shrimp dish so delicious.  So let’s dive in!


I created this shrimp dish on impulse when I realized I had an unopened jar of hoisin sauce in the pantry, which is unacceptable in this house.  I usually keep it on hand to serve with spring rolls, and occasionally I mix it into stir-fry’s and fried rice.

The sauce itself is pretty strong, which is the way I like it, especially once it gets mixed in with some rice or quinoa or other veggies that you might serve alongside the shrimp.  So if you’re hesitant about strong flavors, you might just add it in a little bit at a time until it flavors the shrimp to your liking.

EASY HOISIN SHRIMP RECIPE
This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!



INGREDIENTS:
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 lb. shrimp, peeled and deveined
  • salt and black pepper
  • 1 tablespoon olive oil
  • (optional toppings: toasted sesame seeds, thinly-sliced green onions)
DIRECTIONS:
  1. Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
  2. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
  3. Heat oil in a large saute pan over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.
  4. Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions. Serve warm over rice, quinoa, noodles, and/or veggies.

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