Pan-Seared Shrimp with Ginger-Hoisin Glaze | America's Test Kitchen

Ingredients

• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons soy sauce
• 2 teaspoons grated fresh ginger
• 2 teaspoons water
• 2 scallions , sliced thin
• 2 tablespoons vegetable oil
• 1 1/2 pounds shrimp (21/25 count), peeled and deveined
• 1/4 teaspoon table salt
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon granulated sugar