Hoisin-Glazed Shrimp Bowls with Ginger-Scallion Rice

These hoisin-glazed shrimp bowls bring together glossy, sweet-savory shrimp, aromatic jasmine rice and snappy green beans in one bright, satisfying dinner.

Fresh ginger and scallions season the rice, while lime and sesame seeds finish the plate with freshness and a little crunch.

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Ingredients

6 ounce Green BeansView 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

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prep the produce and shrimp: trim the green beans, mince the garlic, peel and mince or grate the ginger, thinly slice the scallions and separate the white parts from the green parts. Cut the lime into wedges. Pat the shrimp very dry and season lightly with salt and pepper.
2. Cook the jasmine rice according to package directions, adding the minced ginger and scallion whites to the pot before cooking. When the rice is tender, keep it covered off the heat until ready to serve.
3. In a medium bowl, toss the shrimp with the hoisin sauce, minced garlic and a squeeze of lime juice. Set aside briefly while you cook the green beans.
4. Heat a large nonstick skillet over medium-high heat. Add the green beans, season with salt and pepper and cook, stirring occasionally, until browned in spots and crisp-tender.
5. Transfer the green beans to a plate. Add the hoisin-coated shrimp to the same skillet and cook, tossing frequently, until the shrimp are opaque and the sauce is glossy and clinging to the shrimp.
6. Fluff the ginger-scallion rice with a fork and divide it between bowls or plates. Top with the green beans and hoisin shrimp.
7. Finish with scallion greens, sesame seeds and remaining lime wedges for squeezing over the top.

Recipe Tips

FAQ

How many servings does this hoisin shrimp recipe make?

This recipe is written for 2 servings.

What kind of rice is used?

Jasmine rice is used for its fragrant aroma and fluffy texture.

How do I know when the shrimp are done?

The shrimp are ready when they turn opaque and pink and the hoisin sauce looks glossy and lightly coats them.

What allergens are in this recipe?

This dish contains shellfish from the shrimp, sesame from the sesame seeds and soy and wheat from the hoisin sauce.

Should the lime be cooked or served fresh?

Use a squeeze of lime in the shrimp coating and serve the remaining wedges fresh at the table for brightness.