Hoisin Shrimp with Ginger Scallion Rice and Roasted Green Beans

This hoisin shrimp dish brings together the best of Asian flavors in a quick and satisfying meal. The shrimp are marinated in a savory hoisin sauce with garlic and ginger, then quickly pan-seared until perfectly cooked. Served over fragrant ginger scallion rice and alongside crispy roasted green beans, every bite is a balance of sweet, tangy and savory.

Topped with a sprinkle of sesame seeds and a squeeze of fresh lime, this recipe is as vibrant as it is delicious. It’s perfect for a busy weeknight when you want something special without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and 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, about 1 minute.
3. Add rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt to the pot. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, rinse shrimp in cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin (all for 4 servings) and remaining ginger. Season with salt and pepper. Set aside to marinate for at least 5 minutes.
5. Meanwhile, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until browned and slightly crisp, 12-15 minutes.
6. Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until 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, thaw them completely and pat dry before marinating.

What can I substitute for hoisin sauce?

You can use a mix of soy sauce, peanut butter and a little honey or molasses.

Can I use a different type of rice?

Yes, but adjust the water and cooking time according to the rice variety.