Sizzling Hoisin Shrimp
with Ginger Scallion Rice & 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. It cooks super-quickly and brings a tour de force of Asian-style flavors that even the pickiest of eaters will love. 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 clove
Garlic
1 unit
Lime
¾ cup
Jasmine Rice
10 ounce
Shrimp
(Contains Shellfish)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
6 ounce
Green Beans
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and grate or mince ginger. Peel and mince garlic. Quarter lime.
Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.
Add rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt to same pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, rinse shrimp and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin (all the hoisin for 4 servings), and remaining ginger. Season with salt and pepper. Set aside to marinate for at least 5 minutes.
Meanwhile, toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and slightly crisp, 12-15 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp mixture and cook, stirring, until shrimp is opaque and cooked through, 3-4 minutes. Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.
