Easy Hoisin Shrimp

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  Hoisin sauce(60g)
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  Vinegar, Rice(15g)
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  Soy Sauce, Low Sodium(10g)
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  Shrimp(454g)
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  salt and black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  (Optional Toppings: Toasted Sesame Seeds, Thinly-Sliced Green Onions)

Instructions

1. 1Combine the hoisin sauce, rice vinegar, and low sodium soy sauce in a small bowl and whisk until blended. Set aside.
2. 2Pat the shrimp dry with paper towels and season both sides with salt and pepper.
3. 3Heat the olive oil in a large sauté pan over medium-high heat for 1 minute until shimmering.
4. 4Add half of the shrimp in a single layer and cook 2–3 minutes per side over medium-high heat, until the shrimp turn pink and opaque throughout. Transfer cooked shrimp to a plate using a slotted spoon. Repeat with the remaining shrimp (2–3 minutes per side).
5. 5Return all cooked shrimp to the pan, pour in the hoisin sauce mixture, and toss continuously over medium-high heat for 1–2 minutes until the sauce is heated through and coats the shrimp evenly.
6. 6Remove from heat and divide the hoisin shrimp evenly into 4 airtight containers while hot.
7. 7Top each container with sesame seeds and sliced green onions.
8. 8Refrigerate up to 4 days. Reheat gently in a skillet over medium heat for 2–3 minutes or serve cold over rice, quinoa, noodles, or vegetables.