Shrimp With Hoisin Sauce Recipes

HOISIN SHRIMP & BROCCOLI

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SHRIMP LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

TOFU AND SHRIMP WITH HOISIN SAUCE

Steps:

• Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
• Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.
• Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.

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 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.

SHRIMP WITH HOISIN SAUCE

Steps:

• In a lightly oiled skillet or wok, stir-fry garlic and shrimp for 1 to 2 minutes. Instructions: Add bell pepper, hoisin sauce and oyster sauce, and stir-fry for 1 minute or until shrimp is just cooked through.