- To prepare marinade, mix together hoisin sauce, soy sauce, rice vinegar, mirin, sesame oil, ginger and garlic in a small bowl until well combined.
- Place shrimp in a large bowl or resealable plastic bag. Pour the marinade over the shrimp, making sure each shrimp is well coated. Marinate in the refrigerator for at least 30 minutes, preferably 1 hour.
- Remove shrimp from marinade and heat oil in a large skillet or wok over medium-high heat. Add shrimp, placing in a single layer. Cook for 2 to 3 minutes on each side or until they turn pink and are cooked through, being careful not to overcook. Garnish with sesame seeds and green onion and serve immediately.
Recipe created in partnership with Chef Shota Nakajima.
