Hoisin Sesame Shrimp

Hoisin Sesame Shrimp


Shrimp is a perfect weeknight protein because it cooks so quickly - almost as fast as it disappears from your plate! Pan seared in canola oil and tossed in a gorgeous salty mixture of sesame oil and Hoisin sauce, this dish tastes like it's straight from your favorite Chinese restaurant. Cook up some rice to lay the shrimp over and add some bell pepper and scallions to give the dish a nice crunch. Takeout has met its match with this one.


Calories Per Serving: 557  |  Serves: 2  |  Minutes: 40

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  1. Place jasmine rice and 1 cup of water in a pot with a lid. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand 5 minutes. Fluff with fork before serving.
  2. In a mixing bowl pour hoisin, sesame oil, ginger, and rice wine vinegar together and mix, then set aside.
  3. Dice the bell pepper and slice the scallion into wheels and set aside.
  4. In a medium skillet on medium-high heat and add canola oil. Wait 30 seconds after adding oil then add the shrimp. Cook 4 minutes then bring the heat down to medium, add your sauce mixture and cook for an additional 2 minutes tossing the shrimp in the sauce.
  5. Plate the shrimp over the rice then finish your dish with the diced bell pepper, sliced scallion, and sesame seeds.


  • 12 oz raw shrimp, peeled and deveined
  • 2 scallions
  • 1 red bell pepper
  • 1 packet rice wine vinegar
  • 1 packet jasmine rice
  • 1 packet hoisin sauce
  • 1 packet canola oil
  • 1 packet crystallized ginger
  • 1 packet sesame oil
  • 1 packet toasted sesame seeds

Tools Needed:

  • Sauce pot
  • Medium skillet
  • Cooking tongs
  • Chef's knife
  • Mixing bowl