Easy Hoisin Shrimp
Put some jumbo or colossal shrimp in front of me and I become a jumbo or colossal glutton. I get a little glassy eyed, and there is a thought bubble over my head that says something complex like “SHRIMPSHRIMPSHIRMP”.
Year ago Gary and I went to Las Vegas on a work trip….I was a showgirl, you see, and….NO, I wasn’t a showgirl, though as the years creep past I wonder more about what those things would be like, as I struggle my way through a Body Scuplt class. Anyway, NO, it wasn’t my work trip, but rather Gary’s when he had a job that entailed him going to conferences like the Consumer Electronics Show, which is a convention that is basically like small city of companies showing off their new shiny electronic toys.
Anyway, I decided to tag along on the trip, and we went to a fancy Vegas-style cocktail party before a fancy Vegas-style dinner and there they were: colossal fancy Vegas-style shrimp. Seriously almost the size of my hand, and piled very high. Think lobster tails, but SHRIMP.
15-Minute Hoisin Shrimp: You won’t believe how flavorful these are—and ready in the blink of the eye.
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I ate three of them, which doesn’t sound like, much, but I’m sure they weighed about 4 ounces each. And then I went to dinner, where I was too full to eat anything else. This is a stupid and embarrassing story, but now you have an understanding of how little self-control I have and how much I love shrimp. I like big shrimp and I cannot lie…..
Quick Shrimp Stir Fry
Now, let’s talk about this shrimp stir fry, because perhaps that’s what you are actually interested in. It’s absurdly flavorful, thanks to the oyster sauce and the hoisin sauce. Make sure to start the rice before you start the shrimp because otherwise your shrimp will be done first, no kidding. This hoisin shrimp recipe is fast, it’s flavorful, and it’s 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 $3-5 staples—it will open up a whole of fresh fast cooking, and cut your dependence on the take-out Asian food situation.
What Is Oyster Sauce?
Oyster sauce is another thick, savory Chinese sauce or condiment that usually does have oysters involved, though vegetarian versions are available. It has a piquant, rich flavor, and often contains sugar, salt and cornstarch. It can be used as an ingredient, a glaze, or a dipping sauce.
What Is Hoisin Sauce?
Hoisin is a rich, vegetarian Chinese sauce made from starch, sugar, soybeans, white vinegar, garlic, chili peppers. It is used as an ingredient or a dipping sauce, and as a glaze, and its 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 for hoisin sauce recipes like crazy.
More Stir Fry Recipes:
Because there can never be too many stir fries…
- 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
Hoisin Sauce Recipes:
And you may also want to know: How to Cook Perfect Rice on the Stove
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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
Directions
- 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, then add the hoisin sauce, oyster sauce, and orange juice, toss the shrimp until they are well coated with the sauce and cooked through, about 4 minutes. Serve hot, with the rice.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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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!