Dinner

Pan-Seared Shrimp with Ginger-Hoisin Glaze is for Dinner.

Pan-Seared Shrimp with Ginger-Hoisin Glaze takes several minutes to prepare.

Pan-Seared Shrimp with Ginger-Hoisin Glaze takes several minutes to cook.

Pan-Seared Shrimp with Ginger-Hoisin Glaze makes 4 servings.

The ingredients for Pan-Seared Shrimp with Ginger-Hoisin Glaze are:

2 Tbsp vegetable oil
1 1/2 lb extra-large shrimp. peeled and deveined
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 tsp sugar
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp ginger, grated
2 tsp water
1 1/2 tsp low-sodium soy sauce
2 scallions, thinly sliced

Here is how you make Pan-Seared Shrimp with Ginger-Hoisin Glaze:

1. In a small bowl stir together the hoisin sauce, rice vinegar, ginger, water, soy sauce and scallions.2. In a large (12-inch) skillet, heat 1 Tbsp oil over high heat. While heating, mix together the shrimp, salt, red pepper flakes and sugar in a medium bowl.3. Add half the shrimp to the preheated skillet in a single layer. Cook about 1 minute until the edges turn pink and they are starting to brown. Remove from heat, flip each shrimp over and cook about 30 seconds more. Remove shrimp to a large plate.4. Repeat with remaining shrimp- add remaining Tbsp oil to the skillet, add the rest of the shrimp in a single layer. Cook for a minute, remove from heat, allow to cook 30 seconds more.5. Now return the first batch of shrimp to the skillet to combine with the second batch. Add in the hoisin-ginger mixture. Toss the shrimp and the sauce to combine. Cover the skillet, return to the burner, and cook for 1-2 minutes more, until cooked through.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user EJSELHORST.

The nutritional information for Pan-Seared Shrimp with Ginger-Hoisin Glaze is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.9

• Total Fat: 7.3 g
• Cholesterol: 125.2 mg
• Sodium: 901.5 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.4 g
• Protein: 15.8 g

Pan-Seared Shrimp with Ginger-Hoisin Glaze is Asian cuisine.