Hoisin Shrimp
on Apr 05, 2024
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You won’t believe how flavorful this hoisin shrimp stir-fry is — and it's ready in the blink of an eye.
This is one of the most saucy/exciting shrimp recipes in my repertoire, and it only takes 15 minutes to make. For real! And thanks to the potent flavors of oyster sauce and the hoisin sauce, it has so much flavor going on. And for this dish, I like to use big fat shrimp — extra jumbo, colossal, whatever you can justify splurging on.
This hoisin shrimp stir fry recipe is also fast, and it’s as simple as can be, as long as you have a few very useful Asian pantry ingredients on hand. If you like Asian food, do consider investing in these staples, which are very affordable. Some well-chosen Asian ingredients open up a whole universe of fresh and fast cooking and may cut your dependence on the take-out Asian food situation.
Make sure to start the rice before you start the shrimp because otherwise, your shrimp will be done first. No kidding. You could also serve it with Vegetable Stir-Fried Rice. I love to fill out the rest of my plate with a veggie like Japanese Miso Eggplant, Simple Stir-Fried Broccoli, or even a Mixed Green Salad with Creamy Sesame Dressing.
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15-Minute Hoisin Shrimp: You won’t believe how flavorful these are—and ready in the blink of the eye.
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Hoisin Shrimp Ingredients
For such a flavorful dish, this Hoisin Shrimp recipe requires only a few ingredients.
- Peanut, vegetable, or canola oil
- Finely minced garlic – I like a fine mince here to allow the garlic flavor to seep into the oil, the sauce, and the shrimp itself as it cooks.
- Colossal or jumbo shrimp – Buy the biggest you can find/afford.
- Hoisin sauce – This is a rich, vegetarian Chinese sauce made from starch, sugar, soybeans, white vinegar, garlic, and chili peppers.
- Oyster sauce – This is another savory Chinese sauce or condiment that usually does have oysters involved, though vegetarian versions are available.
- Fresh orange juice – I love the sweetness of orange for this recipe, as opposed to the straight-up tartness of lemon or lime. Fresh is definitely best here.
- Hot cooked rice to serve – Let the rice sop up all that delicious sauce!
How to Make Hoisin Shrimp
- Stir-fry the shrimp: Stir-fry the shrimp and garlic for 2 minutes until the shrimp are mostly pink on the outside.
- Add the sauces: Add the hoisin sauce, oyster sauce, and orange juice, and toss the shrimp until they are well coated with the sauce and cooked through, about 4 minutes. Serve hot with the rice.
Pro Cooking Tips
- I prefer to use peanut, vegetable, or canola oil in all of my Asian-inspired stir-fries (as opposed to olive oil), given that they have higher smoke points. That means that the oil can get hotter before it begins to burn. What does this mean for you, dear reader? That you can cook your shrimp in a fiery hot pan and have dinner on the table in a flash.
- You can also pick your shrimp according to the numbers. For instance, 16/20 shrimp means that there are 16 to 20 shrimp per pound, which means those are some pretty big shrimp. You don’t have to go that big, but for this recipe, I feel like bigger is better.
- You could also serve these with the tail on, which makes them look even bigger, though obviously, the tail has to be removed before eating. But if you leave the tails on, these become a fabulous appetizer — make sure to have little bowls available for the tails and lots of napkins.
FAQ
Oyster sauce has a piquant, rich flavor, is sweet and salty, and umami. It can be used as an ingredient, a glaze, or a dipping sauce.
Hoisin‘s flavor is a bit sweet, a bit spicy, and a bit salty. It’s very strong in large amounts. Once you have a jar opened, you will be looking to add it to your Asian-inspired dishes whenever you can. Do keep in mind that a little goes a long way.
Good question, and simple answer: hoy-zin.
Leftovers
This dish is best eaten when fresh and hot, but of course, if you have leftovers (unlikely – but possible!), you should enjoy them! They will keep in the fridge for a couple of days.
Reat in the microwave or in a pan over medium heat, stirring frequently, just until warmed through. Don’t overheat leftovers, or the shrimp will become tough.
What to Serve With Hoisin Shrimp
More Stir-Fry Recipes
- Shrimp and Broccoli Stir-Fry with Udon Noodles
- Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
- Lemon and Scallion Chicken Stir-Fry
- Pineapple Shrimp Fried Rice
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
More Hoisin Sauce Recipes
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Hoisin Shrimp
Ingredients
- 1 tablespoon peanut, vegetable or canola oil
- 1 tablespoon finely minced garlic
- 1 ½ pounds shelled and deveined colossal (13/15) or jumbo (21/25 count) shrimp
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fresh orange juice
- Hot cooked rice (to serve)
Instructions
- Heat the oil in a wok, and add the garlic and shrimp. Stir fry for 2 minutes, until they shrimp are mostly pink on the outside.
- Add the hoisin sauce, oyster sauce, and orange juice, and toss the shrimp until they are well coated with the sauce and cooked through, about 4 minutes. Serve hot, with the rice.
Notes
- I prefer to use peanut, vegetable, or canola oil in all of my Asian-inspired stir-fries (as opposed to olive oil), given that they have higher smoke points. That means that the oil can get hotter before it begins to burn. What does this mean for you, dear reader? That you can cook your shrimp in a fiery hot pan and have dinner on the table in a flash.
- You can also pick your shrimp according to the numbers. For instance, 16/20 shrimp means that there are 16 to 20 shrimp per pound, which means those are some pretty big shrimp. You don’t have to go that big, but for this recipe, I feel like bigger is better.
- You could also serve these with the tail on, which makes them look even bigger, though obviously, the tail has to be removed before eating. But if you leave the tails on, these become a fabulous appetizer — make sure to have little bowls available for the tails and lots of napkins.
this shrimp is so good!!
I made the Hoisin Shrimp and followed your recipe to the “T” and my wife and I thought it was delicious! I’m thinking about using some sambal or hot chili oil in my next batch! For all those who try this recipe, please follow it the way Ms Workman wrote it first! You’ll be pleasantly surprised by how good it is! Then, in your next batch you can throw in your own twists to it!
Thank you,
Patrick
Food52’s article on Costco shrimp led me here.
Could I offer a constructive criticism? If you specify “heat oil in wok” [until shimmering], or [until smoking], or some other descriptor, this will help indicate whether fast sear, as is common in woks, or slow steam is preferred, and help your readers achieve their target.
I wanted to ask as well, how do you remove your oyster sauce from your jar? I usually stick a wood bamboo skewer in and rotate it, allowing gravity to also pull it simultaneously.
Thanks for the feedback! I think that sounds like such a smart technique – I usually just wait for gravity to do its thing!
I just found your site and so glad I did!! I love shrimp too and can’t wait to try this. Would you please tell me about the green beans? I have a source for fresh ones.
Thanks in advance!
Pat
HI! Those green beans are from this recipe: https://themom100.com/recipe/green-beans-two-ways-2/. They are the version with the gremolade – fresh beans would be amazing prepared this way!