I am a huge fan of my Miso Roasted Shrimp. What? Too braggy? Braggy isn't a word? Well, I can't help it. I love the stuff and I love made up words.
But I also love to change things up. So last night I tried something new and it was delicious! You can't go wrong with Hoisin in my book... sweet and a little spicy. Full of complex flavor. I love it! And that concludes today's lovefest.
Hoisin Shrimp Stir Fry
1/2 lb. raw shrimp, pealed and deveined (tails removed)
3 T Hoisin
3 T rice vinegar
2 T soy sauce
1 T honey
1 tsp Sriracha
2 cloves garlic, minced
1 bag of stir fry veggies
1/2 red pepper, sliced
1/2 cup green beans, cut in half
1/2 cup sliced mushrooms
1/4 cup slivered almonds
Salt and pepper
2 T olive oil
1 tsp sesame oil
In a dry pan over medium heat, toast the almonds until they are golden brown. Set aside.
In a medium sized bowl, whisk together Hoisin, rice vinegar, soy sauce, honey, Sriracha and minced garlic. Add shrimp and marinate in fridge for 15-30 minutes.
While shrimp marinates, preheat oven to 400. In a skillet, heat olive oil and sesame oil over medium heat. Add vegetables and saute for 10 minutes. Season with salt and pepper.
Place shrimp on baking sheet. Add the remaining marinade to the vegetables and turn heat to high. Saute on high for a few minutes to thicken sauce, and then simmer until shrimp is done.
Bake shrimp for 5 minutes. Careful not to overcook! Serve shrimp and vegetables over rice, noodles or couscous. Top with toasted almonds.