What do you get when you combine shrimp with sweet hoisin sauce, apricot preserves, garlic, and ginger and cook it on a hot grill? This irresistably delicious grilled apricot and hoisin shrimp recipe! This easy hoisin shrimp recipe is full of rich flavor and perfect for a quick and tasty dinner.
One of my favorite hoisin sauce recipes, it uses raw shell-on shrimp which are ideal for grilling since the un-peeled shell adds flavor and protects the shrimp from overcooking. If you're intimidated by deveining the shrimp, I can assure you that it is easy and worth the end result!
This recipe is inspired by my peri-peri prawns, another fantastic recipe, also on my blog. This easy hoisin shrimp would go great with this stir fry bok choy or other stir fry veggies, like green beans or broccoli, and a side of white rice garnished with sliced green onions.
This delicious and easy hoisin shrimp dish is perfect for warm weather grilling season, or anytime you don't feel like cooking a complicated dinner when you're hosting guests.
The instructions combine hoisin sauce with apricot jam, soy sauce, ginger, garlic, and shrimp and finishes with toasted sesame seeds and green onions for a garnish that is both beautiful and tasty.
Why You'll Love This Recipe
- It's straightforward and fast
- It has easy to find ingredients
- The whole family will love it
- Versatile and customizable
Equipment Needed to Make This Recipe
- Outdoor Grill - use an outdoor grill to get the best charring on this easy hoisin shrimp. The fire will slightly caramelize the sugar in the apricot jam and hoisin sauce, giving you extraordinary flavor
- Wok - instead of grilling this easy hoisin shrimp, you can opt to stir fry them in a giant wok. Stir fry hoisin shrimp will have a slightly different flavor but is equally as delicious as the grilled version
Ingredients You Need For This Recipe
- Hoisin Sauce - this sauce made of fermented soybeans is slightly sweet and salty with a dark color and thick consistency
- Apricot Jam - sweet and tart, apricot makes a great flavor addition to this easy hoisin shrimp
How to Make This Recipe
Place oil, garlic, ginger, soy, hoisin and jam in a pot.
Stir over a low heat until a smooth sauce forms.
Arrange the cleaned, butterflied shrimp on a grilling pan.
Slather the shrimp with marinade.
Place the shrimp under the grill and cook until they turn pink. Enjoy!
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Top Tip
Marinate and season shrimp for several hours ahead of time to get the best flavor.
What to Serve With Your Grilled Apricot and Hoisin Shrimp
Sides
- Egg fried rice - this delicious recipe with peas, eggs, and rice is the perfect side to this asian inspired easy hoisin shrimp
- Edamame salad - healthy and bright, this edamame salad is a quick protein packed side dish
Desserts
- Peanut butter and jelly ice cream - this classic combination is a delicious way to finish any meal
- Kinder bueno brownie - chocolate and crispy wafer pieces make this brownie an irresistable dessert the whole family will love
Popular Substitutions for This Recipe
- Gluten-free - make this recipe gluten-free by using tamari sauce instead of soy
- Oil - instead of vegetable, use sesame oil to add some extra flavor to your hoisin shrimp
- Shrimp - choose another protein to instead of shrimp, like chicken
Variations to This Recipe
- Make this recipe in a wok on the stove instead of using a grill to turn it into an easy stir fry. Mix all the sauce ingredients except for the oil in a small bowl and add to the shrimp. Heat oil separately from the rest of the sauce before adding your marinaded hoisin shrimp to the hot pan. Use a slotted spoon to stir the shrimp around quickly in the wok until they turn bright pink and are cooked.
- Add veggies to this easy hoisin shrimp to bulk it up and add nutrients. Try broccoli, carrots, or green beans.
Top Tip
Add half of the sauce to the shrimp before cooking and reserve the rest to use to baste the shrimp while it cooks on the grill.
How Do I Store Leftovers?
Store leftover hoisin shrimp in an airtight container in the refrigerator.
How Long Will This Food Last in the Refrigerator?
Leftovers are best if eaten within a day or two of being prepared.
How Do I Reheat This Dish?
Reheat this easy hoisin shrimp in the microwave using short bursts so as not to over cook the shrimp.
Other Seafood Recipes You'll Love
Check out more recipes on my blog that you'll love
📖 Recipe
Hoisin Shrimp
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
This Grilled Hoisin Shrimp recipe is utterly irresistible. Full of rich flavours this recipe can be made in under an hour.
Ingredients
- 600g (1.3lbs) raw shell-on shrimp
- 9g (1 tbsp) sesame seeds
- 30ml (2 tbsp) oil
- 15ml (1 tbsp) garlic, crushed
- 2.5cm (1 inch) ginger, grated
- 30ml (2 tbsp) soy sauce
- 125ml (½ cup) hoisin sauce
- 125ml (½ cup) apricot jam
Instructions
- Clean the Shrimp: With a sharp knife, score down the back of the shrimp all the way down to the shell where its legs are, i.e. butterfly the shrimp. Remove the thin, digestive tract with the tip of the knife. Repeat with the rest of the shrimp. Rinse the shrimp under running water and pat dry with paper towels. Arrange in a single layer on a baking tray and set aside.
- Toast the Sesame Seeds: Pour the seeds in a dry pan over medium heat. Keep stirring until they are golden and fragrant, for about 5 minutes. Set aside.
- Place the oil, garlic, ginger, soy sauce, hoisin sauce and apricot jam in a small pot. Give it a stir and let the mixture bubble for 4 minutes. Remove from heat and let the marinade cool down.
- Preheat the grill to its highest setting.
- Baste the shrimp abundantly with the hoisin marinade. Transfer the tray to the grill as close to the heat as possible. It took my shrimp about 5 minutes to cook. The shrimp should be completely pink and slightly charred.
- Transfer the shrimp to a warmed serving platter and scatter the toasted sesame seeds over them. Serve immediately with leek and mushroom noodles. Enjoy!
Notes
- If you’re not in a rush, you can marinate the shrimp for up to 4 hours. Simply place all the shrimp in a large bowl and pour the cooled hoisin marinade over them. Mix well until all shrimp surfaces are covered. Leave in the fridge until ready to grill.
- Decorate with snipped chives to make the prawns even prettier!
- For great results, you can cook the shrimp on the barbecue.
- Don’t forget the finger bowls!
- If you’re wheat and gluten intolerant, use tamari instead of soy sauce.
- There will be some marinade left. You can make double the amount of prawns to use it up.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 755
- Sugar: 53.1 g
- Sodium: 1857.4 mg
- Fat: 20.2 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 84.3 g
- Fiber: 2.7 g
- Protein: 65.2 g
- Cholesterol: 484.9 mg
working london mummy
these look really delicious. I love the blog just really enjoying looking through it. It is great that you present nutritional info as well as delicious food. (Could I ask if you have some software to calculate that?) Anyhow it is Superb!
michelle
Thanks! Used CalorieCount.
Michelle
Maddy: One thing I forgot to mention was that I actually took a photo of each trophy I gave away so that I can at least remember what they all looked like. 😉
Lisa Krog
Yum - will try this on the weekend! Prawns peeled and deveined here, when on special, are around R60-R70 per kg, much more when still in the shell (because much more flovour!) They don't look as nice as in your picture - I am sure SA is still exporting the cream of the crop! Well done on the declutter - you don't need all of those things dust gathering. Have a look at a friend of mines website - lots of organisation tips in there to help with sorting out the kids and the 'stuff' - http://www.neatfreak-sa.com - planning charts etc. to download.
Can you do something on artichokes - we had them fresh for the first time last night - what a production - and then not a lot for a lot of effort - what on earth did we do wrong. On the upside, cooked duck breasts with a honey and balsamic sauce - WOW!!
Michelle
Please do let me know how it turned out, Lisa!
You're right about shell-on having more flavour. Ready-peeled, depending on where you buy it, sometimes tastes to me like cardboard. If you use the latter, you can always skewer them and cook them on the barbecue.
Neat Freak is a cool site, lots of handy tips...*sigh*...so much to do!
10 Greedy Gourmet brownie points to you too!
Jerusalem or globe artichokes? I take it as the latter. Unfortunately, it's not readily available in the UK and if I do come across one or two they cost an arm and a leg and worst of all they're in bad shape! So unfortunately, my knowledge and experience with them is lacking. Sorry! 🙁 Maybe the internet would help? There should be plenty of videos on YouTube...
Marisa
That glaze sounds super! I have a feeling it'd be great on chicken or pork kebabs too.
Michelle
Right you are indeed, Marisa.
Mandy - The Complete Cook Book
I love purging and paying things forward so I definitely agree with you giving all but 2 of your trophy's away!
Your glazed grilled prawns look and sound heavenly.
🙂 Mandy
Michelle
Thanks, Mandy! Ah yes, decluttering sure is invigorating, isn't it? Plus, if someone actually got use out of them, then why not? 10 Greedy Gourmet brownie points for you!
Maddy
I must confess I would have had a good old wallow in the nostalgia my chess trophies evoked, then put them back - but then, my house is rather cluttered! (This is on my "To Do!" list .... 😉 )