This succulent shrimp is glazed with a sweet and salty combination of hoisin sauce and honey. The shimmering glaze is sticky and rich and baths every inch of the juicy, plump seafood. 

It’s not often you can create a 4-ingredient dish with so much flavor! The hoisin sauce is salty and savory, and the honey compliments and balances that essence in the most wonderful way. 

If you don’t have shrimp, you can make this dish with scallops, chicken, or medallions of pork. In fact, you'll want to put this honey-hoisin sauce over everything, including vegetables, rice, noodles, and your favorite cooked grains. 

How should you serve your honey hoisin shrimp? Since the sauce in this dish is packed with flavor, I suggest you serve the shrimp with rice or Asian noodles. For a low-carb dish, serve the shrimp in lettuce leaves. 

Serves 4

INGREDIENTS 

3 tablespoons hoisin sauce

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon vegetable oil 

1 1/2 pounds tail-on shrimp (16 to 20 count), peeled and deveined, defrosted if frozen 

Salt and freshly ground black pepper

Chopped fresh cilantro for serving, optional

INSTRUCTIONS 

In a small bowl, whisk together the hoisin sauce, honey, and soy sauce. Set aside. 

Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes, turning occasionally. Season the shrimp with salt and black pepper. 

Add the hoisin sauce mixture and bring to a simmer. Simmer for 2 minutes, until the shrimp is opaque and cooked through and sauce thickens and coats the shrimp like a glaze.  

Top with fresh cilantro (if using) and serve.