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Tonight’s Dinner: Grilled hoisin shrimp kabobs recipe

Shrimp isn’t just the cheapest shellfish you can buy. It’s also the most versatile, making it a great choice when you don’t know what to make for dinner.

Shrimp is that shellfish that seems to go well with anything. You can add it to risotto for a little protein. You can add them to soup to make it a heartier meal. You can add them to a salad when you want something instead of chicken or you can eat them on their own. While I love adding shrimp to a salad or risotto, I also adore eating them all by themselves. One of my favorites choices is “peel & eat shrimp.” But I also like to peel them and douse them in sauce before I cook them. These hoisin shrimp kabobs take such a minimal amount of time, they’re the perfect choice on those busy, “I-just-don’t-have-time-to-cook” nights.

Grilled hoisin shrimp kabobs

Serves 4


  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup hoisin sauce
  • 1 tablespoon sesame seeds


  1. Thread shrimp onto skewers.
  2. Heat oil in a large grill pan over medium-high heat. Baste the shrimp with hoisin sauce and lay on the pan. Continue basting the shrimp until cooked through, about three minutes per side.
  3. Transfer shrimp to serving plates, sprinkle with sesame seeds and serve with salad or rice.

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Deviled eggs with shrimp

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