If you’re looking for a lightning-fast dinner that packs a punch of flavor, Hoisin Shrimp is just the dish you need. This recipe brings together plump, juicy shrimp with a savory-sweet glaze that’s downright irresistible—all ready and on your table in well under 20 minutes. Perfect for hectic weeknights or when you want takeout-style results at home without all the fuss, this is one of those dishes that makes you wonder why you’d ever bother with delivery again.
Why You’ll Love This Recipe
- Lightning Fast: Total time is under 15 minutes from start to finish. Whoever said delicious can’t be easy clearly never made this recipe.
- Big Flavors, Simple Prep: The hoisin and oyster sauces combine with a splash of orange juice to create an unforgettable, sticky glaze that clings to each shrimp—the perfect blend of sweet, salty, and tangy.
- Few Ingredients: You need just a handful of staples and a bag of shrimp; the rest is pure magic.
- Completely Customizable: Easy to adapt for different tastes, swap in proteins, or throw in a veggie or two if you’re feeling bold.
Ingredients You’ll Need
- Shrimp: Colossal or jumbo makes all the difference—shrimp are truly the star here, and big ones stay juicy and satisfying.
Note: Make sure they’re peeled and deveined for ease. - Peanut, Vegetable, or Canola Oil: Your choice of neutral oil for a hot, even cook that won’t overpower the other flavors.
- Garlic: Finely minced, because that first sizzle with the oil is pure aromatherapy and adds depth to every bite.
- Hoisin Sauce: The luscious, sweet-savory backbone of the sauce, it’s what gives this dish its distinctive flavor.
- Oyster Sauce: For a boost of umami, bringing a savory, almost caramel-like richness that’s unmatched.
- Fresh Orange Juice: A splash of citrus brightens everything up, balancing the sweetness and adding just the right note of freshness.
- Hot Cooked Rice: Essential for soaking up every last drop of that addictive sauce.
Tip: White or jasmine rice work best, but brown rice is a great hearty alternative.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Make it Spicy: Add a dash of chili flakes or a swirl of sriracha as the shrimp finish cooking for a heat lovers’ version.
- Protein Swap: Not in the mood for shrimp? Thinly sliced chicken breast or even cubed firm tofu work beautifully in this sauce.
- Add Veggies: Toss in snow peas, bell peppers, or baby broccoli with the shrimp for extra crunch and color—just stir-fry for an extra minute or two.
- Low-Carb: Skip the rice and serve your shrimp over roasted cauliflower or zoodles for a lighter meal.
How to Make Hoisin Shrimp
Step 1: Prep Your Ingredients
Get everything ready before you turn on the stove—shrimp cook fast! Be sure your garlic is minced, sauce bottles are within arm’s reach, and rice is hot and ready.
Step 2: Sizzle the Garlic and Shrimp
Heat your choice of oil in a wok or large skillet on high until shimmering. Add the minced garlic and shrimp. Stir-fry quickly—about 2 minutes is all it takes for the shrimp to turn mostly pink.
Step 3: Create the Sauce
Pour in hoisin sauce, oyster sauce, and fresh orange juice. Immediately toss or stir well, coating every shrimp. Keep things moving—the sauce will bubble and start to thicken as the shrimp finish cooking.
Step 4: Finish and Serve
After about 4 minutes, your shrimp will be succulent, coated in a glistening glaze, and ready to eat. Serve immediately over hot rice. Don’t wait—the best texture is straight from the pan!
Pro Tips for Making the Recipe
- Prep Fast, Cook Faster: Because shrimp cook so quickly, have all ingredients chopped, measured, and ready to go to avoid overcooking.
- High Heat, Short Time: Use a wok or a very hot skillet; this keeps the shrimp juicy and helps the garlic caramelize (not burn).
- Don’t Crowd the Pan: Cook in batches if needed. Overcrowding drops the temperature and can lead to steaming instead of stir-frying.
- Finish On Heat, Not After: Once shrimp are just cooked, remove from heat right away to preserve their tender texture.
How to Serve
This dish is meant to be enjoyed simply and immediately. Spoon the glossy, saucy shrimp over a big bowl of steaming hot rice. For a little extra, garnish with sliced scallions or a sprinkle of sesame seeds. Pair with quick-steamed vegetables like snap peas or bok choy for a complete meal.
For something fun, serve the shrimp in lettuce cups for a light, hand-held dinner option.
Make Ahead and Storage
Storing Leftovers
Cool any leftover shrimp and rice before transferring to an airtight container. They’ll keep well in the refrigerator for up to 2 days.
Freezing
While you can freeze leftovers, shrimp can sometimes change texture after thawing. If you do freeze, pack tightly and use within one month. Thaw overnight in the refrigerator.
Reheating
Gently reheat leftovers in a skillet over medium heat, adding a splash of water or orange juice to loosen the sauce as needed. Microwave reheating works for a single portion—cover and heat in 30-second bursts to avoid overcooking.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely. Just make sure the shrimp are completely thawed and patted dry before cooking, so they sear nicely and don’t go watery.
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Is there a substitute for oyster sauce?
If you can’t have oyster sauce, use soy sauce with a pinch of sugar and a dash of fish sauce. The umami won’t be identical, but it’ll still taste fantastic.
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What if I don’t have fresh orange juice?
Bottled orange juice will work in a pinch, but fresh brings the brightest flavor. Lemon juice can also be used for a different citrus twist.
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Can I make this dish ahead for meal prep?
This dish is at its absolute best right after cooking, but it can be made one day ahead if needed. Just don’t overcook when reheating to keep the shrimp tender.
Final Thoughts
Hoisin Shrimp is proof that great food doesn’t have to mean hours in the kitchen. With just a few pantry staples and some fresh shrimp, you’ll have a punchy, restaurant-worthy dinner in minutes—perfect for those nights when you want something special without a lot of effort. Dive in, play with your favorite mix-ins, and enjoy the satisfaction of an easy meal done right. Give it a try; you might just find yourself adding it to your regular dinner rotation!
Print
Hoisin Shrimp Recipe
- Prep Time: 8 minutes
- Cook Time: 6 minutes
- Total Time: 14 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Description
This quick and flavorful Hoisin Shrimp recipe brings together juicy shrimp stir-fried with aromatic garlic, coated in a savory-sweet sauce of hoisin, oyster sauce, and a touch of fresh orange juice. Ready in just 15 minutes, it’s perfect for a weeknight main-course served over steamed rice.
Ingredients
Main Ingredients
- 1 tablespoon peanut, vegetable or canola oil
- 1 tablespoon finely minced garlic
- 1 1/2 pounds shelled and deveined colossal (13/15) or jumbo (21/25 count) shrimp
Sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fresh orange juice
To Serve
- Hot cooked rice
Instructions
- Prep and Heat Oil – In a wok, heat 1 tablespoon of peanut, vegetable, or canola oil over medium-high heat until shimmering. This will ensure the shrimp and garlic cook quickly and evenly.
- Add Garlic and Shrimp – Add the finely minced garlic and shrimp to the wok. Stir-fry for about 2 minutes, stirring often, until the shrimp are starting to turn pink but are not fully cooked through.
- Add Sauces and Orange Juice – Pour in the hoisin sauce, oyster sauce, and fresh orange juice. Toss everything together thoroughly, ensuring the shrimp are well-coated with the sauce.
- Finish Cooking – Continue stir-frying for another 4 minutes until the shrimp are fully cooked, opaque, and coated in the flavorful sauce.
- Serve – Serve the hoisin shrimp hot, accompanied by freshly cooked rice.
Notes
- You can substitute jumbo shrimp with smaller shrimp, but adjust the cooking time accordingly.
- For a spicier version, add a pinch of red pepper flakes or a splash of chili sauce to the stir-fry.
- Use freshly squeezed orange juice for the best flavor.
- Make sure not to overcook the shrimp to keep them tender and juicy.
Nutrition
- Serving Size: 1/6 of recipe (about 4-5 oz shrimp with sauce)
- Calories: 185
- Sugar: 5g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 180mg
