Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 tbsp soy sauce, divided
- 2 tbsp rice vinegar, divided
- 1 tbsp cornstarch
- 1/4 cup chicken or vegetable broth
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp vegetable oil
- Toasted sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- In a bowl, combine shrimp with 1 tbsp soy sauce, 1 tbsp rice vinegar, and cornstarch. Mix well and marinate for 10 minutes.
- In a small bowl, whisk together broth, remaining soy sauce, hoisin sauce, honey, remaining rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
- Pour sauce over shrimp and toss to coat evenly. Cook for 1-2 minutes until sauce thickens slightly.
- Transfer shrimp to a serving platter or plates. Sprinkle with sesame seeds and green onions. Serve hot over rice or noodles.