Combine hoisin sauce, rice wine vinegar, and soy sauce in a small bowl; whisk until well-combined. Set aside.
Heat oil in a large saute pan over medium-high heat. Once hot, add shrimp and saute for about 2-3 minutes per side, or until shrimp are cooked through and pink.
Add the hoisin sauce mixture and cook for 1-2 minutes or until sauce is bubbly and slightly thickened. Serve immediately.