Hoisin Glazed Shrimp with Ginger Scallion Rice and Crispy Green Beans

This hoisin glazed shrimp recipe brings together sweet, savory and aromatic flavors in one speedy stir-fry. Tender shrimp are marinated in a garlicky hoisin sauce, then quickly seared until caramelized. Served over fluffy jasmine rice infused with scallions and ginger, alongside oven-roasted green beans, every bite is a delight.

Perfect for busy weeknights, this dish comes together in about 30 minutes. The combination of textures-crispy beans, succulent shrimp and fragrant rice-makes it a satisfying meal that will please the whole family. A sprinkle of sesame seeds and a squeeze of fresh lime add the perfect finishing touch.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and grate or mince ginger. Mince garlic. Quarter lime.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 30 seconds to 1 minute.
3. Add rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt to the 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.
4. 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.
5. 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.
6. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp mixture and cook, stirring, until shrimp are opaque and cooked through, 3-4 minutes. Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and sesame seeds. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before marinating.

Can I substitute another vegetable for green beans?

Absolutely. Broccoli, snap peas or bell peppers would work well.

Is there a substitute for hoisin sauce?

You can use a mix of soy sauce, a little sugar and a splash of vinegar as a substitute.