Ginger Shrimp with Katsu Sauce and Scallion Rice

This ginger shrimp recipe is a quick and flavorful stir-fry that comes together in minutes. The shrimp are marinated with fresh ginger and garlic, then seared until sizzling. Serve them over fluffy scallion rice with a side of roasted green beans and a tangy katsu sauce for dipping.

The combination of savory, sweet and tangy flavors makes this dish a crowd-pleaser. It’s perfect for a busy weeknight when you want something delicious without spending hours in the kitchen.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. While the rice cooks, prepare the remaining ingredients.
2. Preheat the oven to 425°F (220°C). Trim the green beans and toss them with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender and slightly charred.
3. Peel and grate the ginger. Mince the garlic. Slice the scallions, separating the white and green parts. Zest and juice the lime.
4. Pat the shrimp dry with paper towels. Season with salt, pepper, half the ginger and half the garlic. Toss to coat.
5. Heat a large skillet over medium-high heat. Add the cooking oil. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and cooked through. Remove from skillet and set aside.
6. Reduce heat to medium. Add the butter to the skillet. Once melted, add the remaining ginger and garlic and the white parts of the scallions. Cook for 1 minute until fragrant.
7. Stir in the katsu sauce and lime juice. Cook for 1 minute, then return the shrimp to the skillet. Toss to coat in the sauce.
8. Fluff the cooked rice with a fork. Stir in the green scallion parts and a squeeze of lime juice.
9. Serve the ginger shrimp over the scallion rice, with roasted green beans on the side. Sprinkle with sesame seeds and garnish with lime wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before marinating.

What can I substitute for katsu sauce?

You can use a mix of soy sauce, ketchup and Worcestershire sauce as a substitute.

Can I make this dish ahead?

The shrimp is best served fresh, but you can prep the rice and green beans in advance.