Ingredients
- ⅓ cup low-sodium soy sauce
- ¼ cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- ¼ cup brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound large shrimp peeled and deveined
- ¼ teaspoon red pepper flakes optional
- 2 teaspoons sesame oil
- 2 tablespoons sliced green onions for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- In a bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, and cornstarch mixture until smooth.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger and sauté for 1 minute. Add the shrimp and cook until pink, about 2 minutes per side.
- Pour the sauce over the shrimp in the skillet. Add the red pepper flakes, if using. Stir well to coat the shrimp with the sauce. Simmer for 2 minutes, until the sauce thickens.
- Remove from heat. Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve hot and DEVOUR.
