Hoisin-Ginger Shrimp Bowls with Jasmine Rice and Roasted Green Beans

These hoisin-ginger shrimp bowls bring together glossy, savory-sweet shrimp, aromatic jasmine rice and crisp roasted green beans in one colorful plate.

The rice gets extra flavor from sautéed scallion whites and fresh ginger, while lime wedges, sesame seeds and scallion greens finish the dish with brightness and crunch.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView 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

1 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to seasonView ingredient guideLike ingredientDislike ingredient

Pepper, to seasonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce. Trim and thinly slice the scallions, keeping the white and green parts separate. Peel and grate or finely mince the ginger. Cut the lime into wedges. Mince the garlic.
2. In a small pot, bring 1 1/4 cups water and a large pinch of salt to a boil. Stir in the jasmine rice, cover, reduce the heat to low and simmer until tender, 15 to 20 minutes.
3. Meanwhile, place the green beans on a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until browned and lightly crisp, about 15 minutes, tossing halfway through.
4. Rinse the shrimp and pat dry with paper towels. In a medium bowl, combine the shrimp, hoisin sauce, minced garlic and half the ginger. Season with salt and pepper and toss to coat.
5. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the scallion whites and remaining ginger. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Stir this mixture into the cooked rice, then cover the pot to keep warm.
6. Return the same pan to medium-high heat and add another drizzle of vegetable oil. Add the shrimp mixture and cook until the shrimp are firm and opaque, 3 to 4 minutes.
7. Divide the scallion-ginger rice between plates. Top with the roasted green beans and hoisin shrimp. Garnish with scallion greens and sesame seeds and serve with lime wedges for squeezing over the top.

Recipe Tips

FAQ

How do I know when the shrimp are cooked?

The shrimp are done when they are firm and opaque throughout, which takes about 3 to 4 minutes in the hot pan.

What makes the rice flavorful?

Cooked jasmine rice is mixed with sautéed scallion whites and fresh ginger, which gives it a warm, aromatic flavor.

Are the green beans stir-fried?

No. The green beans are roasted at 400°F with oil, salt and pepper until browned and slightly crisp.

What allergens are in this recipe?

This recipe contains shrimp, a shellfish ingredient. The hoisin sauce also contains soy and wheat.