Hoisin Shrimp with Ginger Scallion Rice and Roasted Green Beans

This hoisin shrimp dish brings together sweet and savory flavors in a quick stir-fry that’s perfect for busy weeknights. The shrimp are marinated in a tangy hoisin sauce with garlic and ginger, then cooked until tender and juicy. 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 meal feels both comforting and exciting. It’s a balanced dinner that comes together in just about 30 minutes, making it a great option when you want something delicious 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 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. Set aside to marinate for at least 5 minutes.
5. Trim green beans if needed. 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 shrimp are opaque and cooked through, 3-4 minutes (internal temperature should reach 145°F).
7. Divide rice between plates. Top with green beans and shrimp. Sprinkle with scallion greens and sesame seeds to taste. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before marinating to ensure they cook evenly.

What can I substitute for hoisin sauce?

You can use a mix of soy sauce and a little honey or brown sugar, though the flavor will differ slightly.

Can I make this dish ahead?

It’s best served fresh, but you can prep the rice and green beans in advance. Cook the shrimp just before serving.