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Hoisin Shrimp with Broccoli

This Hoisin Shrimp with Broccoli is quick, flavorful, and perfect for weeknight dinners! Tender shrimp and crisp broccoli coated in a luscious hoisin glaze.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Healthy, Quick, Shrimp, Stir Fry
Servings: 4 servings

Ingredients

  • 12 oz. shrimp shelled and deveined, tail-on
  • 6 oz. broccoli florets
  • 1 small red bell pepper cut into pieces
  • 1 tablespoon cooking oil vegetable, canola, or avocado oil works well
  • 6 slices fresh ginger peeled
  • white sesame seeds for garnishing
  • 4 tablespoons San-J hoisin sauce or your preferred hoisin sauce
  • 1/4 cup water
  • 1 teaspoon cornstarch

Instructions

Step 1: Prep Your Ingredients

  • Rinse the shrimp under cold water and pat them dry with paper towels. Cut broccoli into bite-sized florets and slice red bell pepper into pieces of similar size. Peel and slice the ginger into thin pieces.

Step 2: Make the Hoisin Sauce Mixture

  • In a small bowl, combine 4 tablespoons of hoisin sauce, 1/4 cup water, and 1 teaspoon cornstarch. Stir until the cornstarch is completely dissolved.

Step 3: Cook the Shrimp and Vegetables

  • Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Add ginger slices and stir for about 30 seconds until fragrant. Add shrimp and cook 2 minutes on one side until pink. Flip shrimp, add broccoli and red bell pepper, and stir-fry for 3-4 minutes until shrimp are cooked and broccoli is tender-crisp.

Step 4: Add the Sauce and Finish

  • Pour the hoisin sauce mixture over shrimp and vegetables. Stir continuously for 1-2 minutes as the sauce thickens and coats everything.

Step 5: Garnish and Serve

  • Transfer to a serving dish and sprinkle with white sesame seeds. Serve with steamed Jasmine rice or your favorite grain.

Equipment

  • Large non-stick skillet or wok
  • Measuring Spoons and Cups
  • Spatula or Wooden Spoon
  • Small Bowl
  • Knife and cutting board

Notes

  • Do not overcrowd the pan to avoid steaming the shrimp and losing a good sear.
  • Dry the shrimp thoroughly before cooking to achieve better browning.
  • Leftovers store well in the refrigerator for up to 2 days; reheat gently to preserve texture.