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Wednesday, September 5, 2012

Grilled Hoisin Shrimp

Although, for most people, Labor day marks the closing of summer - or at least a sign that summer is coming to an end.  Around here, in the sunny desert of Arizona, that is not quite the case.  We are still having 100+ degree days and we still haven't reached a low in the 70's yet at night!  But, that's ok... we do things to survive just like most people do in the long cold winter months.  One way I definitely survive is by coming up with very simple, very quick dinner ideas.  This recipe ranks right up there.  Very simple and very light on ingredients.  From start to finish, even including marinating time, this meal takes 40 minutes tops.  If you want to make it happen faster, cut the marinating time in half... viola!  Dinner is served!

P.s...I'm sorry I've not been the best at commenting on others blogs the last few days.. between internet issues and big things going on at work, I find I barely have enough time just to put my own posts together.  Hopefully this will change in the next few days...but just know, even if I'm not commenting, I'm still probably lurking around your blog... I can't go long without my blogsphere friends!!

Grilled Hoisin Shrimp
Created by Jenn's Food Journey
Printable Recipe 
2 Tablespoons Hoisin
1 Tablespoon low-sodium soy sauce
1 teaspoon mirin
1 teaspoon honey
1 lbs. extra-large (26/50 count) shrimp, peeled, deveined and tails removed
1/2 teaspoon Sriracha
drop of sesame oil
1 yellow bell pepper, thinly sliced

In a small bowl or measuring cup, mix together the Hoisin, soy, mirin and honey together until well combined.  Remove 2 teaspoons of mixture and set the rest aside.  Mix together the 2 teaspoons of mixture, the Sriracha and a drop of sesame oil.  Place shrimp in a shallow dish and toss with sriracha mixture.  Cover and place in refrigerator for 1 hour.

Preheat grill to 325 degrees F.  Place a grill basket (or any stir fry pan meant for the grill) over direct heat and add the shrimp and peppers.  Grill for 6-8 minutes, stirring occasionally, until the shrimp is cooked through and is a lovely pink.  Remove from grill and toss with reserved sauce OR place shrimp and peppers over rice and drizzle sauce over top.  Enjoy!

One Year Ago:  BLT Scrambled Eggs
Two Years Ago:  Grilled Chicken Sandwich with Roasted Red Pepper and Goat Cheese Spread


Angie's Recipes said...

These grilled shrimps with hoisin sauce look lipsmacking!

Mary said...

oh yum! I made chicken with a hoisin sauce this past weekend and it reminded me how much I like it. Your shrimp looks perfect.

As for commenting, I've had so many issues with blogger this week, I'm just now getting back to comment on some of the blogs that I've been reading. Never fear, you keep tempting me with great recipes and I'll keep coming back. Have a great day, Jenn! Here's hoping that things will slow down for you soon.

StephenC said...

Hoisin - don't have it. Maybe I should get it?

belleau kitchen said...

love hoisin, such simple pleasures!... i'm inspired for the weekend now x

Pam said...

This looks delicious and is a must try! It has still been hot here but supposed to cool off drastically this weekend. Try to take it easy and don't be hard on yourself about commenting while you are so busy.

Inside a British Mum's Kitchen said...

I would die in that heat. The only thing that would tempt me to stay alive is the shrimp - fabulous recipe :)
Mary x

Pam said...

The shrimp look AMAZING!

Lea Ann (Cooking On The Ranch) said...

I have those "things at work" come up often. I know it's hard to find time to comment and follow along like we'd like. I've got some hoisin sauce I need to use. This looks great. Love grilled shrimp.

Chris said...

Yes, I'll be making this, maybe with some pineapple thrown in. Only because I thought the yellow pepper was pineapple at first ;)