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This Hoisin Glazed Shrimp recipe delivers sweet, salty, and savory harmony in under 20 minutes. The glossy, caramelized glaze clings to tender, juicy shrimp for a deceptively simple yet impressive meal. It’s a versatile favorite perfect for quick dinners or entertaining.

Recipe Overview

Why You’ll Love This Hoisin Glazed Shrimp

Fast & foolproof: Ready in 20 minutes with minimal cleanup.
Perfect flavor balance: Sweet, salty, and savory with a touch of heat.
Incredibly versatile: Serve over rice, noodles, or in lettuce cups.
Dreamy texture: Plump, snappy shrimp with a sticky, irresistible glaze.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp honey or maple syrup
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable or avocado oil, for cooking
2 spring onions, thinly sliced
1 tsp sesame seeds, for garnish

Tools: A large skillet (non-stick or cast-iron works great), a small bowl for mixing, and a microplane or fine grater for the ginger.

Notes: Don’t skip the fresh ginger and garlic—they provide a crucial aromatic base. Using large shrimp is key; they can handle the high heat without overcooking before the glaze caramelizes.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	9 g
Carbs:	16 g
Fiber:	1 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Use paper towels and really press to remove all surface moisture.
What exactly is hoisin sauce? It’s a thick, fragrant Chinese sauce made from soybeans, garlic, vinegar, sugar, and spices. It’s the base of our glaze and provides that signature sweet and salty flavor. You’ll find it in the international aisle.
Don’t skip the rice vinegar. It might seem like a small amount, but that touch of acidity is what cuts through the richness of the glaze and balances everything out. It makes the flavors pop.
Have all your ingredients prepped and ready. Because this cooks so quickly, you won’t have time to mince garlic or grate ginger once the shrimp hit the pan. A little “mise en place” goes a long way here.

How to Make Hoisin Glazed Shrimp

Step 1: Start by preparing your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. I usually take the tails off for easier eating. Then, lay them out on a stack of paper towels and pat them thoroughly dry. This is non-negotiable for a good sear—wet shrimp will steam and boil instead of getting those lovely caramelized bits.

Step 2: In a small bowl, whisk together the hoisin sauce, soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Give it a good stir until it’s completely smooth. You’ll notice the aroma is already fantastic—that’s the promise of what’s to come. Set this glaze mixture aside near your stove.

Step 3: Now, heat your large skillet over medium-high heat. Add the vegetable oil and let it get nice and hot. You’ll know it’s ready when the oil shimmers. Carefully add the shrimp in a single layer, making sure they aren’t crowded. We’re going to sear them for about 1-2 minutes per side, until they’re pink and just cooked through. Don’t move them around too much—let that crust form!

Step 4: Once the shrimp are cooked, reduce the heat to low. Pour your pre-mixed glaze sauce into the skillet. It will sizzle and bubble up—that’s exactly what you want. Stir everything gently to coat the shrimp evenly. Let the sauce simmer for just 30-60 seconds. You’ll see it thicken and become glossy as it coats the back of a spoon. Be careful not to let it reduce too much or it can become overly salty.

Step 5: Turn off the heat. Drizzle the teaspoon of sesame oil over the top and give it one final gentle toss. The sesame oil isn’t for cooking; it’s a finishing oil that adds a wonderful nutty aroma right at the end. Transfer the shrimp to a serving platter and immediately garnish with the sliced spring onions and a sprinkle of sesame seeds. Serve it hot—it’s best enjoyed right away while the glaze is still wonderfully sticky.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as shrimp can become rubbery when thawed.
Reviving: Gently reheat in a skillet over low heat, adding a splash of water to loosen the glaze.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible hoisin glaze.
Simple stir-fried vegetables — A quick bok choy or broccoli stir-fry with garlic provides a fresh, crisp contrast to the rich, sticky shrimp.
Crispy lettuce cups — For a low-carb option, spoon the shrimp into cool, crisp butter lettuce leaves for a refreshing and interactive meal.

Drinks

A crisp lager or pilsner — The clean, effervescent quality of a cold beer cuts through the sweetness and cleanses the palate beautifully between bites.
Off-dry Riesling — This wine has a touch of sweetness and high acidity that mirrors the flavors in the dish and enhances the overall experience.
Iced jasmine tea — The floral notes of the tea provide a lovely, non-alcoholic pairing that complements the Asian-inspired flavors.

Something Sweet

Mango sorbet — The bright, tropical fruitiness is a light and refreshing way to end the meal, cleansing the palate after the savory glaze.
Fortune cookies and green tea ice cream — A classic duo that continues the theme with a little fun and a creamy, slightly bitter finish.
Lychee fruit — Chilled, canned lychees are incredibly easy and their perfumed, juicy sweetness is a perfect, simple finale.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for too long. They’re done as soon as they turn opaque and form a loose “C” shape.
Adding the glaze too early. If you pour the sugary glaze in with the raw shrimp, it will burn before the shrimp are cooked. Always sear the shrimp first, then add the sauce.
Crowding the pan. If you dump all the shrimp in at once, they’ll steam instead of sear. Cook in batches if necessary to ensure they all have contact with the hot surface.
Using pre-cooked shrimp. They’ll become tough and chewy when reheated in the sauce. Always, always start with raw shrimp for the best texture.

Expert Tips

Tip: For an extra

Hoisin Glazed Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, chinese

Servings 3

Total Time 20 minutes

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Make this easy Hoisin Glazed Shrimp recipe in just 20 minutes for a sweet, savory, and sticky meal. Perfect over rice or noodles. Get the recipe now!

Ingredients

For the Shrimp & Glaze

450 g large raw shrimp (peeled and deveined)
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp honey or maple syrup
2 cloves garlic (minced)
1 tsp freshly grated ginger
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable or avocado oil (for cooking)
2 spring onions (thinly sliced)
1 tsp sesame seeds (for garnish)

Instructions

01
Start by preparing your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. I usually take the tails off for easier eating. Then, lay them out on a stack of paper towels and pat them thoroughly dry. This is non-negotiable for a good sear—wet shrimp will steam and boil instead of getting those lovely caramelized bits.
02
In a small bowl, whisk together the hoisin sauce, soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Give it a good stir until it’s completely smooth. You’ll notice the aroma is already fantastic—that’s the promise of what’s to come. Set this glaze mixture aside near your stove.
03
Now, heat your large skillet over medium-high heat. Add the vegetable oil and let it get nice and hot. You’ll know it’s ready when the oil shimmers. Carefully add the shrimp in a single layer, making sure they aren’t crowded. We’re going to sear them for about 1-2 minutes per side, until they’re pink and just cooked through. Don’t move them around too much—let that crust form!
04
Once the shrimp are cooked, reduce the heat to low. Pour your pre-mixed glaze sauce into the skillet. It will sizzle and bubble up—that’s exactly what you want. Stir everything gently to coat the shrimp evenly. Let the sauce simmer for just 30-60 seconds. You’ll see it thicken and become glossy as it coats the back of a spoon. Be careful not to let it reduce too much or it can become overly salty.
05
Turn off the heat. Drizzle the teaspoon of sesame oil over the top and give it one final gentle toss. The sesame oil isn't for cooking; it's a finishing oil that adds a wonderful nutty aroma right at the end. Transfer the shrimp to a serving platter and immediately garnish with the sliced spring onions and a sprinkle of sesame seeds. Serve it hot—it’s best enjoyed right away while the glaze is still wonderfully sticky.