Let’s play a little game…
Can you guess what you get when you mix hoisin sauce + rice wine vinegar + soy sauce (we use this) + shrimp + garlic powder + s & p?
?Cue Jeopardy music…?and more Jeopardy music…? and more… I think you get the point. ;)
You guessed it! The most AMAAAAZING simple hoisin shrimp. And the best thing? It literally takes less than 20 min to make.
It was a few days after Thanksgiving and this lady was super tired. Like- I just cooked for over 40 people- tired. Yep. Beau and I hosted Thanksgiving fro the first time at our house this year. It was magical. I really wanted to get photos, but alas, duty calls when you are the cook in the kitchen. And may I just interrupt this message for a shout out to my Aunt Mel {heeeeeyyyy Aunt Mel!}??. Because of her, all 40+ guests got to eat on Thanksgiving evening. She decided she was going to help us on Thanksgiving Eve. I thought she was going to help cook. She thought she was going to help clean (but I had done all of the cleaning). Once she realized that I had done all the cleaning she ran into the kids rooms, packed them a bag, and took them to her house to stay the night.
So a gorgeous aunt with no cooking skills = the best baby sitter ever on Thanksgiving Eve. ??I really don’t know what we would’ve done without her because Beau and I were up until THREE THIRTY A.M. cooking on Thanksgiving Eve, only to get up and cook all day to serve our 40+ guests at 6:30pm.
Needless to say, we ate leftovers for days- prime rib, turkey, mashed potatoes, sweet potatoes with molasses-nutmeg butter, green beans, more turkey- you get the point, right?
Right.
Even after eating leftovers we were still sooooooooo exhausted from Thanksgiving we started thinking of easy and fast things to cook that weren’t fast-food.
?→ Enter these delicious and flavorful hoisin shrimp, baby.
Let me just note a little note on these GORG shrimp. We usually only buy wild-caught seafood- ya heard?!?! It’ s just better for ya for the most part. But when I went to the grocery store they had this shrimp from a local organic shrimp farm. Ha! I never even knew such a thing existed. But, alas, I learn 1,987 new things every.single.day.
Look at the color of that sauce! It’s so gorgeously dark but really brings those shrimp alive! ??
BOOM- just like that these delightfully dark and tasty shrimp are ready fo yo mouth!
You can serve them as the main attraction or throw them on top of some sticky rice to make a bowl-type-thingie. We opted for the bowl thingy and served it alongside some sautéed green beans with lemon-garlic butter sauce.
Simple Hoisin Shrimp
Prep
Cook
Total
Yield 4
Ingredients
- 1/2 Cup Hoisin Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce
- 1lb Shrimp, peeled, deveined, and patted dry
- 3 Tablespoons Olive Oil, separated into 2T and 1T
- 1 teaspoon Garlic Powder
- s & p, to taste
- {optional toppings: sesame seeds, fresh parsley, green onions}
Instructions
- Combine hoisin sauce, rice vinegar, soy sauce, and garlic powder into small bowl. Whisk until combined and set aside.
- Season shrimp with s & p (to taste).
- Heat large saute (or cast iron) pan and 2 Tablespoons oil over medium heat until hot. Add half of the shrimp to the pan. Make sure they are in a single layer. Saute for 1-2 on each side (do NOT cook through- they will finish in the sauce). Use tongs or a slotted spoon to transfer to plate. Repeat with the rest of the shrimp and remaining 1 Tablespoon of oil.
- When the last batch of shrimp is finished add all of the shrimp back to the pan. Add sauce mixture to the pan. Cook for 2 minutes or until sauce is hot.
- Remove from heat and add optional toppings, as desired.
Notes
Serve alone or on top of sticky rice!
Show me how you chef like-a-boss. Snap a pic and hashtag it #flipflopkitchen when you make this. I’d ❤️ to see!
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