Hoisin Sesame Shrimp with Ginger-Scallion Rice and Roasted Green Beans

This hoisin sesame shrimp dinner layers sweet-savory sauce, fresh ginger, garlic, scallions and nutty sesame seeds into a simple, satisfying plate.

The shrimp cook quickly in a hot pan while jasmine rice gets a boost from ginger and scallion whites. Roasted green beans add crisp-tender contrast on the side.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F.
2. Bring 1 1/2 cups water and a large pinch of salt to a boil in a small pot. Add the jasmine rice, cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender.
3. While the rice cooks, trim the long stem ends from the green beans. Thinly slice the scallions, separating the whites from the greens. Mince or grate the garlic. Peel and finely grate the ginger.
4. Place the green beans on a baking sheet. Toss with a drizzle of olive oil and a pinch each of salt and pepper. Roast for about 15 minutes, tossing halfway through, until lightly charred and crisp-tender.
5. In a medium bowl, combine the shrimp, hoisin sauce, garlic and half of the grated ginger. Season with salt and pepper and toss to coat.
6. Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and the remaining ginger. Cook, stirring, for 2 to 3 minutes, until softened and lightly golden.
7. Stir the cooked scallion whites and ginger into the pot of rice. Cover to keep warm.
8. When the rice has about 4 minutes left, return the large pan to high heat. Add the shrimp mixture and another drizzle of olive oil. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp are opaque and slightly charred on the outside.
9. Cut the lime into wedges. Serve the hoisin shrimp over the ginger-scallion rice with roasted green beans on the side. Sprinkle with scallion greens and sesame seeds and serve with lime wedges.

Recipe Tips

FAQ

How do I know when the shrimp are done?

The shrimp are ready when they turn opaque and are slightly charred on the outside. In this recipe, that takes about 2 to 3 minutes over high heat.

Can I prepare the ginger-scallion rice while the green beans roast?

Yes. The rice and green beans cook at the same time and the ginger-scallion mixture can be stirred into the rice once the scallion whites and ginger are softened.

What should I serve with the lime wedges?

Squeeze the lime over the finished shrimp, rice and green beans just before eating for a bright finish.