Serves 4
23 min
Hoisin-Glazed Shrimp Skewers
Recipe GLPRf779805e1034cb
Succulent medium shrimp are coated in a savory-sweet hoisin glaze and threaded onto skewers, then grilled until just cooked through. Served alongside a crisp cucumber and scallion salad dressed in rice vinegar, these skewers make for an elegant, light seafood main course.
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Ingredients
1 seedless cucumber, thinly sliced
2 scallions, sliced into 1-inch pieces
2 tablespoons rice vinegar
2 tablespoons canola oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 pound peeled and deveined medium shrimp
1/4 cup hoisin sauce
2 teaspoons toasted sesame seeds
Directions
If using wooden skewers, soak them in water for at least 30 minutes. Preheat your grill or grill pan to medium-high heat.
In a small bowl, whisk together the rice vinegar and 1 tablespoon of canola oil. Season with a pinch of kosher salt and black pepper. Set the dressing aside.
Pat the shrimp dry with paper towels. Thread the shrimp onto the prepared skewers, using about 4–5 shrimp per skewer.
Brush the shrimp skewers on all sides with the remaining 1 tablespoon of canola oil, then season generously with kosher salt and black pepper.
Place the shrimp skewers on the preheated grill. Cook for 2–3 minutes on the first side without moving them.
Flip the skewers and brush with the hoisin sauce. Cook for another 2–3 minutes until the shrimp are opaque and have reached an internal temperature of 145°F.
In a separate bowl, toss the sliced cucumber and scallions with the reserved rice vinegar dressing. Season to taste with additional salt and pepper.
Remove the shrimp skewers from the grill. Divide the cucumber salad among four serving plates and arrange the skewers alongside. Sprinkle the toasted sesame seeds over the shrimp and serve immediately.
