Sweet Pepper Hoisin Shrimp

by | Sep 20, 2015 | Asian Cuisine

Sweet Pepper Hoisin Shrimp over seared asparagus

My sweet pepper hoisin shrimp is simple and guaranteed to impress. This dish is gluten free and should only take you about 20 minutes to make. Personally, shrimp is one of my favorite foods because it’s delicious and incredibly easy to cook. This recipe is one of my all time favorite shrimp dishes and it’s about to be yours as well. Depending on your local market price of shrimp, everything you’ll need can be found at your local grocery store for roughly 10-15 dollars.

What you’ll need:

  • 1/2 lb. raw shrimp
  • 1/4 cup hoisin sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 5 baby sweet peppers
  • 1/2 bundle asparagus
  • 1 tsp olive oil
  • Garlic – 1 clove 
  • 2 cups brown rice (cooked)
  • (Optional – green onion and toasted sesame seeds)

Recipe for 2 full servings

Directions:

I like to prep all of my ingredients before cooking anything just to make things easier. Mince the clove of garlic and set aside, and cut your green onion into small rings (see picture). Take your sweet peppers, slice them horizontally then set aside. They should be very thin rings after you’re done slicing (see picture). Cut about 3 inches off of the back ends of the asparagus and set aside (this is easier if you cut it while the asparagus is still wrapped in the rubber bands). You can also start your rice now so everything will be ready at the same time (use instant rice, it makes your life so much easier).

Now start with the sauce. In a small mixing bowl, combine hoisin sauce, rice wine vinegar, soy sauce and 1 minced garlic clove. Whisk until combined and set aside.

Peel the skin off the shrimp but leave the tails on (personal preference, I think the shrimp tastes better when cooked with the tail still on). Pat the shrimp down with a dry paper towel and season lightly with salt and pepper. In a large saute pan, add half of your shrimp and pour half of your sauce over the shrimp. Cook for about 3 minutes on each side on medium-high heat. You can use tongs to grab the shrimp and flip them. After shrimp is cooked through, set aside and repeat with the second half of your shrimp and remaining sauce.

While the shrimp is cooking, add 1 tbsp of olive oil to a small saute pan over medium heat.  Add asparagus, sweet peppers and garlic then season with salt and pepper. Cook for 5-7 minutes or until asparagus is tender. 

Plating:

Start by placing your cooked rice in a circle on your plate about half an inch high. Then take your asparagus and sweet peppers and layer them evenly over the rice (the sweet peppers can just be tossed on the asparagus randomly). Next scoop half of your shrimp up and place it over the asparagus and peppers. To top it off, sprinkle the green onion and sesame seeds over everything (if you decided to add them). Serve and enjoy!