Ginger-Hoisin Seared Shrimp Recipe

click to rate
4 votes | 7185 views

This recipe for pan searing shrimp is tangy and flavorful. It's not as universally popular in our family as the Garlic Lemon Butter Shrimp I've posted. But it's a close second. If you're looking for an Asian flavor, this is yummy. I adapted it from a Cooks Illustrated recipe. The shrimp will come out brown and slightly caramelized if you pan sear them as described. If you have a large group, cook both ways and let everyone try both!

Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $2.90 view details

Directions

  1. In a small bowl stir together Hoisin sauce, rice vinegar, soy sauce, ginger, water and scallions.
  2. Heat 1 Tbsp oil in a large skillet on high heat until smoking.
  3. Toss shrimp, salt, pepper flakes and sugar in bowl.
  4. Put half shrimp in pan, spreading, and sear until edges turn pink, about 1 min. Remove from heat and flip shrimp with tongs. Leave for about 30-45 seconds until other side is equally browned.
  5. Transfer to a plate and repeat with remaining half of oil and shrimp.
  6. When second batch is cooked, return first batch to the pan so that all the shrimp are in the pan. Add ginger-hoisin mix to the shrimp and toss thoroughly.
  7. Serve immediately.

Toolbox

Add the recipe to which day?
« Today - Jul 27 »
Today - Jul 27
Jul 28 - Aug 03
August 4 - 10
August 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 205g
Recipe makes 4 servings
Calories 266  
Calories from Fat 89 33%
Total Fat 10.04g 13%
Saturated Fat 1.12g 4%
Trans Fat 0.18g  
Cholesterol 259mg 86%
Sodium 866mg 36%
Potassium 364mg 10%
Total Carbs 6.4g 2%
Dietary Fiber 0.5g 2%
Sugars 2.62g 2%
Protein 35.34g 57%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • John Spottiswood
    I'm going to venture to give this 4 stars. We served it without much red pepper because our kids love shrimp. Had we added some kick to them, I think these would have been awesome. As they were, they were still very tasty.
    I've cooked/tasted this recipe!

    Leave a review or comment