Easy Hoisin Shrimp: A Delicious and Simple Recipe

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Are you looking for a quick and easy dinner recipe that’s packed with flavor? Look no further than this easy hoisin shrimp recipe! This easy shrimp recipe is perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen, but still want to enjoy a delicious and healthy meal.

Today, we’ll share a healthy shrimp recipe, hoisin shrimp, as well as tips for preparing and cooking the shrimp to perfection. We’ll also discuss the nutritional benefits of shrimp and why it’s a great addition to any healthy diet. So, let’s get started!

Why Hoisin Shrimp Recipe is the Best

This easy shrimp recipe is the perfect combination of sweet and savory, with just the right amount of heat. The hoisin sauce adds a rich and complex flavor that pairs perfectly with the tender shrimp. Here are a few reasons why our recipe is the best:

    • Easy to Make: this healthy shrimp recipe only requires a few simple steps and ingredients, making it a quick and easy meal to whip up on a busy weeknight.
    • Healthy: Shrimp is a lean protein that is low in calories and high in nutrients, making it a healthy choice for any meal.
    • Customizable: This recipe can easily be adapted to your taste preferences. If you like your food spicier, add more red pepper flakes. If you prefer a milder flavor, reduce the amount of hoisin sauce.
    • Versatile: This recipe can be served over rice, noodles, or even in a lettuce wrap for a low-carb option.

How to Make Hoisin Shrimp

Easy Hoisin Shrimp Recipe

This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!

Prep time: 6 MINUTES Prep time: 6 MINUTES Cook time: 6 MINUTES Yield: 4 SERVINGS 1X


  • 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)


  1. Combine hoisin sauce, rice wine vinegar, and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
  2. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
  3. 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.
  4. 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.

Tips for Perfectly Cooked Shrimp:

  • Don’t overcook the shrimp: Shrimp cooks very quickly, so it’s important to keep an eye on it to avoid overcooking. When the shrimp turns pink and starts to curl, it’s done.
  • Use fresh shrimp: Fresh shrimp is always best, but if you’re using frozen shrimp, make sure to thaw it completely before cooking.
  • Pat the shrimp dry: Before cooking, make sure to pat the shrimp dry with a paper towel to remove any excess moisture. This will help the shrimp to cook more evenly and prevent it from getting soggy.

Nutritional Benefits of Shrimp:

In addition to being delicious, shrimp is also a great source of protein and other essential nutrients. Here are just a few of the nutritional benefits of shrimp:

  • High in protein: Shrimp is a great source of lean protein, with around 20 grams of protein per 3-ounce serving.
  • Low in calories: Shrimp is low in calories, with just 84 calories per 3-ounce serving.
  • Rich in vitamins and minerals: Shrimp is packed with vitamins and minerals, including vitamin B12, vitamin D, and selenium.
  • Omega-3 fatty acids: Shrimp is also a good source of omega-3 fatty acids, which are important for heart and brain health.

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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