Hoisin-sriracha Shrimp

A fun fact about the boy is that he uses hello fresh — a few weeks ago, his box had a hoisin shrimp dish and that was the inspo for this spicy-sweet shrimp recipe!

I used:

• 12 oz shrimp, I used peeled deveined tail-on, marinated in a splash of cooking wine — brined in baking soda and salt, optional
• 2 slices of ginger, cut into matchsticks
• 2 cloves garlic, minced
• 1 scallion, thinly sliced and separated into whites and greens
• 1 tbsp hoisin
• 1/2 tbsp soy sauce
• 1-2 tsp sriracha
• 1 tsp sesame oil
• splash of rice vinegar
• 1 tbsp water
• roasted sesame seeds or peanuts

To make:

• Optional, brine shrimp in baking soda and salt prior to cooking, I like to do this step because it makes the shrimp just a bit snappier in texture (learn more about this in this Serious Eats article)
• mix together hoisin, soy sauce, sriracha, sesame oil, rice vinegar, and water to make the sauce
• heat up oil in a pan over medium heat and sauté ginger, garlic, and scallion whites until fragrant over medium ~1-2 minutes
• then add in shrimp to cook and sauté until almost all pink, ~2-3 minutes
• pour in the sauce and toss until sauce is thick and coated, ~,1-2 minutes
• top with roasted sesame seeds or crushed peanuts, and scallions