Hoisin Shrimp On Grill Recipes

EASY GRILLED SHRIMP

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

HOISIN SHRIMP ON GRILL

Steps:

• Combine all the marinade ingredients in a large bowl. Add the shrimp and gently toss to coat with the seasonings. Refrigerate 30 to 40 minutes.
• Prepare a charcoal grill for two-zone cooking. If using a gas grill, set one burner on high and one burner on low.
• Brush the grate with oil and place the shrimp on their sides, about an inch apart, over the hottest part of the fire. Quickly brush them with any remaining marinade then count to 30. Turn them right away with tongs and move them away from the highest heat.
• Finish cooking the shrimp until they turn pink and are barely firm, about 3 minutes. Do not overcook. Immediately remove to a platter and scatter with the scallions.

SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
• Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
• Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!

SHRIMP WITH HOISIN SAUCE

Steps:

• Remove shells from shrimp. De-vein and rinse. Pat dry on paper towels. Mix water, cornstarch, soy sauce and hoisin sauce in a small bowl. Set aside. Heat oil in wok; add ginger and garlic. Add shrimp and stir fry until they change to a pink color (about 5 minutes). Add scallions and stir fry for 1 minute; add sauce mixture and cook for 2 minutes.

HOISIN SHRIMP STIR FRY

Steps:

• In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
• Add the mushrooms and snap peas. Cook until everything is tender.
• Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
• Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
• Return the veggies to the pan.
• Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.

SMOKY GRILLED SHRIMP

Steps:

• Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., In a small bowl, combine the salad dressing, horseradish and garlic; set aside 3/4 cup. Brush remaining mixture over both sides of shrimp. Wrap a piece of bacon around each shrimp; thread onto four metal or soaked wooden skewers., Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce.