This shrimp is straight-up awesome sauce.
Want to know how I know that word? Because I watch 95% of my tv on Hulu. And any Hulu-watcher will know what that means — I also watch the same commercials over, and over, and over, and over again. Ad nauseum. (Pun intended.)
This includes that commercial where a girl calls her credit card to ask about her bill, and her twin sister picks up the phone and tells her how awesome the credit card company is, to which her twin replies, “awesome sauce!” Truth? I know every line of this commercial verbatim, but don’t want to give the company the satisfaction of saying the name because I’m completely annoyed at the fact that I’ve been subjected to this commercial probably 100+ times.
Does Hulu think this repetition is really the best form of advertising?! I mean, I’ll grant that it’s effective since I can tell you that the sister’s name is Julie, and “for once in her life” her sister thinks she “sounds pleasant”, and she gets her FICO credit score for free. But is it positive advertising? Mmmm, negative, if you ask me.
But this is a food blog, and…you probably weren’t asking me. So I’ll hop off my Hulu advertising soapbox now. :)
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 last week 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. But last week, I was craving shrimp. Straight shrimp.
So I mixed up a simple hoisin sauce mixture with some soy sauce and rice wine vinegar to round it out.
Then sauted some shrimp…
…coated them with the sauce…
…and went a little crazy garnishing with sesame seeds and green onions.
And hoi-ly moly. It was delish!!
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.
But however much of the sauce you use, it’s salty and sweet and…well…awesome. :)
Hope that you enjoy this one! If you make it yourself, be sure to take a photo and tag it #gimmesomeoven on Instagram or Twitter so that I can check it out. Bon appetit!
Easy Hoisin Shrimp
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)
Instructions
- Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
- Pat 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 sesame seeds and green onions. Serve warm over rice, quinoa, noodles, and/or veggies.
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
LOVE SHRIMP COOKED ANY WAY. WILL TRY THIS SOON. SOUNDS YUMMY
Thanks Wanda, we hope you enjoy the recipe!
I made this dish a month ago and i loved it. simple, easy and tasty. Now i have ingredients that i normally never use or have in stock. I wanted to know, can i use the same recipe with chicken tenderloins?
Thanks, Laurie, we’re so glad to hear that! We haven’t tried this with chicken tenderloins, but we think it would work fine! If you try it, let us know how it turns out! : )
OMG!!!! This was awesome sauce. Had it over zoodles. Can only imagine how awesome it would taste over rice. Thank you for such an amazing dish
Thank you, Bri, we’re so happy you enjoyed it! And we love that you served it over zoodles — so yummy!
First of all: this looks amazing! The problem is, we don’t have this hoisin sauce here in Greece :/ Can we simply add some vinegar sugar and garlic to imitate it? Sorry if this sound a bit stupid :)
Thanx for the wonderful post,
Panos and Mirella.
Thank you! And that doesn’t sound stupid at all! Do you have access to any barbecue sauce, molasses, soy sauce, and/or Chinese 5 Spice Powder? Those all together would be a close substitute. If you aren’t able to get those, I think just using garlic and soy sauce would be your next best bet. I hope that helps! : )
Made this tonight with Jasmine Rice and Royal Red Shrimp, absolutely amazing.
Awesome, so glad you liked it!
I made this last night and it was great. Nice and easy for a weeknight and super tasty. I think next time I might throw in a few red pepper flakes to kick up the spice.
PS I just discovered your blog and it’s been a great read! Thanks for all of the good ideas in the kitchen.
Well this looks fabulous! I usually make shrimp every couple of weeks and grow tired of the same old thing (garlic… lots of garlic. it tastes good, but I’d like to mix it up a bit). Can’t wait to make this hoisin sauce!
Oh my, I would love to eat this shrimp. Divine.
Love that sauce!
Absolutely gorgeous! These shrimp look amazing. I love hoisin sauce! it’s the asian BBQ.
I’ll definitely try these at home. My hubby loves trying out new shrimp flavors.