15-Minute Hoisin Shrimp

Easy 15-minute hoisin shrimp. Quick, flavorful, and guaranteed to beat takeout any night of the week!

If you’re looking for more delicious shrimp recipes, try my Bacon and shrimp skillet, Garlicky bourbon butter shrimp or this Shrimp in garlic coconut milk sauce.

What makes this shrimp recipe so amazing

The secret is hidden in the sauce! Hoisin brings that sweet-savory punch that makes these shrimp downright irresistible. Best part? Once the shrimp hit the pan, dinner’s on the table in just 5 minutes.

It’s quick, flavorful, and versatile! Serve it as a main with rice or noodles, or set it out as a crowd-pleasing appetizer.

How to make quick hoisin shrimp

Watch the recipe video! Cook with me in this step-by-step video or follow along on YouTube.

This dish comes together in minutes with almost no prep. Pan-fry the shrimp, toss with the sauce, sprinkle with sesame seeds and green onions, and you’re done!

Pro tip

Start preparing your rice or noodles before you cook the shrimp – they’re done so fast, you don’t want them waiting around.

The sauce is the real star here! This hoisin shrimp comes together fast with just a few Asian pantry staples: low-sodium soy sauce, rice vinegar, sambal oelek, and of course hoisin sauce. These ingredients are inexpensive, easy to find, and once you have them on hand, you’ll unlock a whole world of quick, flavorful dinners (and cut back on takeout).

And shrimp? I always keep a bag or two in my freezer for impromptu dinners. If you can, go for jumbo shrimp, but any large variety will do the trick.

What to serve with hoisin shrimp

I usually serve this dish with rice, but egg noodles or rice noodles work just as well. You can also spoon the shrimp over a crisp salad or quinoa for a lighter option.

For veggies, sautéed bok choy, roasted or steamed broccoli are my go-to, serve it on the side or toss it right into the sauce.

Mix and match sides however you like, it’s a flexible dish.

Leftovers

• This dish really shines when it’s hot and fresh, but leftovers will keep in the fridge for up to 1 day. Honestly, I usually don’t end up with leftovers.
• Reheat gently in a skillet over medium heat, stirring often, just until warmed through. Avoid boiling or overheating, the shrimp will get tough and chewy.

Tools for this recipe

Large skillet – Perfect for searing shrimp quickly over high heat and tossing them with the sauce. A wide skillet gives the shrimp space to cook evenly without steaming. Here’s my favorite skillet.