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Ginger-Hoisin Seared Shrimp
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! Ingredients
- 2 Tbsp Hoisin sauce
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp soy sauce
- 2 tsp grated fresh ginger
- 2 tsp water
- 2 scallions sliced thin
- 2 Tbsp vegetable oil
- 1.5 lbs shrimp (20-25), peeled and deveined
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 1/8 tsp sugar
Directions
- In a small bowl stir together Hoisin sauce, rice vinegar, soy sauce, ginger, water and scallions.
- Heat 1 Tbsp oil in a large skillet on high heat until smoking.
- Toss shrimp, salt, pepper flakes and sugar in bowl.
- 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.
- Transfer to a plate and repeat with remaining half of oil and shrimp.
- 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.
- Serve immediately.
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Reviews
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.
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