Pan-Seared Shrimp with Ginger-Hoisin Glaze
- 2 Tbsp. hoisin sauce
- 1 Tbsp. rice vinegar
- 1.5 tsp. soy sauce
- 2 tsp. grated fresh ginger
- 2 tsp. water
- 2 scallions, sliced thin
- 1/2 Tbsp. canola oil
- 3/4 lb. shrimp, peeled and deveined
- 1/8 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. sugar
Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and scallions in small bowl. Set aside
Heat oil in 12-inch skillet with a lid over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, and sugar in medium bowl. Add shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.
Add the hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.