Shrimp With Hoisin Sauce Recipes

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.

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!

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.

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.

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.

Steps:

• Mix first 4 ingredients together in small bowl.
• Pour sauce into ramekin.
• Submerge 1 rice paper round in large bowl filled with room-temperature water.
• Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
• Place softened round on work surface.
• Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.
• Top with 4 shrimp halves, cut side down, in single layer.
• Fold in ends of round; roll up tightly into cylinder.
• Repeat with remaining ingredients to form 3 more rolls.
• Cut rolls diagonally in half; arrange on plate and serve with 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.