Shrimp is one of my favorite foods to cook. There are endless ways to use shrimp in dishes and there isn’t really a right way or wrong way to use it. The most commonly seen shrimp dishes are typically garlic shrimp or some sort of pasta dish. Now I grew up in Colorado and now live in San Diego, California so my of view certain foods is certainly different than someone in a different region of the country. San Diego has some of the best seafood around and I take full advantage of that as often as I can. Shrimp was on sale this past week for $4.99/lb and I just couldn’t pass that up.
If you’ve been following Low Key Cooking from the beginning, then you know this isn’t the first hoisin shrimp dish that I’ve posted. My second post on Low Key Cooking was a sweet pepper hoisin shrimp with several other little add-ons. That is still one of my favorite dishes and I make it on a somewhat regular basis. However, someone recently mentioned to me that that hoisin shrimp recipe was a little difficult to follow. Now my tag line is “gourmet the lazy way,” and I do my best to stay as true to that as possible. So I thought to myself, how can I make this tasty dish as simple as possible?
The answer to my question was actually quite simple, take out everything that isn’t vital to the dish, aka half the recipe. If you’ve never cooked with hoisin sauce, it has a thicker consistency than soy sauce and it’s flavor stands well on it’s own. Based on that I took out just about everything besides the asparagus, shrimp, and hoisin sauce. Now you also need a little salt and olive oil but essentially this 5 ingredient hoisin shrimp and asparagus is really only 3 ingredients. If you’re looking to add a little flair to this dish then I suggest taking a look at my first post on the site! Enjoy!
- 3/4 lb. Raw Jumbo Shrimp
- 1 lb. Asparagus
- 2 Tbsp Hoisin Sauce
- 2 Tbsp Olive Oil
- 2 Tsp Salt
- Peel the skin and tails off of the shrimp.
- Add shrimp to a fry pan or wok over medium heat with 1 Tbsp olive oil, and season shrimp with 1 Tsp salt.
- Cut 1-2 inches off the back of the asparagus and add it to a separate fry pan over medium heat with 1 Tbsp olive oil and season asparagus with 1 Tsp salt.
- After the asparagus has cooked for 2 minutes, add hoisin sauce to the asparagus and mix thoroughly.
- Cook asparagus for another 2-3 minutes or until softened and dump asparagus into the pan with the cooking shrimp.
- Mix together until everything is covered in sauce and the shrimp is cooked through (2-4 minutes).
- Serve Immediately and enjoy.
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