Sizzling Hoisin Shrimp
with Ginger Scallion Rice and Crispy Green Beans
If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our sweet hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. Even the pickiest of eaters will love it. Sounds like a win-win to us.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Lime
2 clove
Garlic
¾ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring 1¼ cups water and a large pinch of salt to a boil. Trim, then thinly slice scallions, keeping greens and whites separate. Peel ginger, then grate or finely mince. Cut lime into wedges. Mince garlic.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and slightly crisp, about 15 minutes, tossing halfway through.
Rinse shrimp, then pat dry with a paper towel. In a medium bowl, toss together shrimp, 1 TBSP hoisin sauce (we sent more), garlic, and half the ginger. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining ginger. Toss until softened and fragrant, 2-3 minutes. Transfer to pot with rice. Stir to combine, then cover until meal is ready.
Add shrimp mixture and a drizzle of oil to same pan over medium-high heat. Cook until shrimp are firm and opaque, 3-4 minutes. Divide rice between plates, then top with green beans and shrimp. Garnish with scallion greens and sesame seeds. Serve with lime wedges on the side for squeezing over.
