Hoisin-Glazed Grilled Shrimp 4.000
Jun 29, 2005

These shrimp are a snap to make. The recipe uses two flavor boosters: a dusting of five-spice powder and hoisin sauce, which provides the base for a delicious glaze. Extra-large or jumbo shrimp make this a finger food. The larger shrimp are also easier to grill.

Servings: 4
  • 1 1/4 to 1 1/2 pounds extra-large or jumbo shrimp, enough for at least 4 shrimp per serving, peeled and deveined
  • 1/2 to 1 teaspoon five-spice powder
  • 1 to 2 teaspoons low-sodium soy sauce
  • 1 to 2 teaspoons toasted sesame oil
  • 1/3 cup hoisin sauce
  • 2 tablespoons ketchup
  • 2 tablespoons white wine (or dry sherry)


Preheat the grill.

Lay the shrimp on a rimmed baking sheet. Sprinkle with the five-spice powder, soy sauce and sesame oil. Toss the shrimp to coat evenly.

In a separate small bowl, combine the hoisin sauce, ketchup and white wine or sherry to make a glaze. Have a basting brush ready.

When the grill is hot, place each shrimp directly over the heat. Cook until the shrimp are done on the first side, about 2 to 3 minutes. Turn the shrimp over and brush the cooked side with the glaze. Cover the grill, wait 2 to 3 minutes and then check the shrimp. If the shrimp are cooked through, turn them over and brush with the glaze. Cover and cook for 1 minute, or until thoroughly cooked. Transfer the shrimp from the grill to cool slightly. Serve immediately or cover and refrigerate until ready to serve.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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