Hoisin Shrimp
Ingredients:
1/4 cup hoisin sauce
1 Tablespoon rice vinegar
2 teaspoons soy sauce
1 pound shrimp, peeled and deveined
Salt and black pepper
1 tablespoon olive oil
(toppings, like: toasted sesame seeds, thinly-sliced green onions, snow peas, bean sprouts, etc.)
1 Tablespoon rice vinegar
2 teaspoons soy sauce
1 pound shrimp, peeled and deveined
Salt and black pepper
1 tablespoon olive oil
(toppings, like: toasted sesame seeds, thinly-sliced green onions, snow peas, bean sprouts, etc.)
Directions:
Combine hoisin sauce, rice vinegar, and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
Pat the shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
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.
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 your favorite toppings.
Pat the shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
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.
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 your favorite toppings.
Notes:
Serve warm over rice, quinoa, noodles, and/or veggies.
Don’t overcook the shrimp. Shrimp cooks very quickly, so it’s important to keep an eye on it to avoid overcooking. When the shrimp turns pink and starts to curl, it’s done.
Before cooking, make sure to pat the shrimp dry with a paper towel to remove any excess moisture. This will help the shrimp to cook more evenly and prevent it from getting soggy.
Don’t overcook the shrimp. Shrimp cooks very quickly, so it’s important to keep an eye on it to avoid overcooking. When the shrimp turns pink and starts to curl, it’s done.
Before cooking, make sure to pat the shrimp dry with a paper towel to remove any excess moisture. This will help the shrimp to cook more evenly and prevent it from getting soggy.