Years ago on a holiday in beautiful rural Spain, we enjoyed Christmas Day lunch with a spectacular seafood platter of unbelievably good fried fish, lobster and the best and largest langoustines I’d ever seen . In classic Spanish style, the lunch went on for hours and much merriment was had.
Whenever I see really good quality shrimp in the fresh fish section of the grocery store, it makes me think about that lunch :). This weekend was no exception with some beautiful raw shrimp that I bought and then pan fried & served with steamed rice and sautéed greens.
Shrimp is a really good quality lean protein, containing both vitamins A & B12 that control red blood cell development and keep the cells healthy.
Easy Pan Fried Shrimp
1/4 cup hoisin sauce
1 tbsp rice wine vinegar
2 tsp soy sauce
1 lb. shrimp, peeled and deveined
salt and black pepper
1 tbsp olive oil
- Combine hoisin sauce, rice wine vinegar and soy sauce. Whisk until combined. Set aside.
- Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.
- Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions. Serve warm over rice, with sauteed vegetables of your choice.