Ginger-Hoisin Seared ShrimpPrep: 20 min Cook: 5 min Servings: 4by Nancy Miyasaki193 recipes>
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!
- 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
- 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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