Hoisin Shrimp with Ginger Scallion Rice and Roasted Green Beans

This hoisin shrimp stir-fry brings together sweet, tangy and savory flavors in a quick and satisfying meal. The shrimp are marinated in a garlicky hoisin sauce, then pan-seared until perfectly cooked. Served over fragrant ginger scallion rice and alongside roasted green beans, every bite is packed with texture and taste.

Topped with a sprinkle of sesame seeds and a squeeze of fresh lime, this dish is as vibrant as it is delicious. It’s a fantastic option for busy weeknights when you want something homemade without spending hours in the kitchen.

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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. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Peel and mince or grate ginger. Peel and mince garlic. Cut lime into wedges.
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 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. Remove from heat and keep covered until ready to serve.
4. Meanwhile, rinse shrimp under cold water and pat dry with paper towels. In a medium bowl, toss shrimp with garlic, half the hoisin sauce (use all hoisin for 4 servings) and remaining ginger. Season with salt and pepper. Let marinate for at least 5 minutes.
5. Trim green beans if needed. On a baking sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, 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 (internal temperature should reach 145°F / 63°C).
7. Divide rice among 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 brown sugar as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.