Garlic-Chili Shrimp with Hoisin

1. 1

   Combine chili-garlic sauce, hoisin sauce, shrimp stock, tomato paste, mirin, sesame oil, 2 teaspoons minced fresh ginger, 1 clove minced garlic, shallot, and cilantro in a blender or small food processor; pulse several times to chop, then blend to a smooth puree for 30 to 45 seconds. Set the sauce aside, or refrigerate until needed.

2. 2

   Heat oil in a large skillet or wok over medium-high heat. When the oil is hot, add the garlic and ginger slices. Cook until browned, watching carefully to prevent burning, about 2 minutes. Carefully remove the garlic and ginger from the oil and discard.

3. 3

   Carefully add the shrimp to the seasoned oil and cook until it just starts to turn pink and curl from head to tail, about 2 minutes. Turn the shrimp and add the prepared sauce. Cook, stirring, until the shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

4. 4

   Remove the shrimp from the skillet and keep warm. Continue to cook and stir the sauce until it thickens and reduces to about 3/4 cup.

5. 5

   Pour the thickened sauce over the shrimp and toss to coat.

• Calories 267.83 kcal — Moderate 13%
• Protein 20.88 g ↗ Good Source 42%
• Carbohydrate 17.1 g 6%
• Total Fat 12.26 g — Moderate 16%
• Saturated Fat 1.54 g — Moderate 8%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 146.9 mg ▲ High 49%
• Sodium 626.04 mg ▲ High 27%
• Dietary Fiber 0.77 g ⌄ Low Source 3%
• Total Sugars 6.78 g --
• Added Sugars 5.76 g — Moderate 12%
• Calcium 124.23 mg ⌄ Low Source 10%
• Iron 0.19 mg ⌄ Low Source 1%
• Potassium 257.58 mg ⌄ Low Source 5%
• Vitamin A 28.07 mcg ⌄ Low Source 3%
• Vitamin C 7.92 mg ⌄ Low Source 9%
• Vitamin D 0.11 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Soy 🌱
• Sesame
• Tomatoes 🍅
• Alcohol 🚫🍷