Hoisin Shrimp with Ginger-Scallion Rice and Roasted Green Beans

This hoisin shrimp dinner brings together sweet-savory sauce, fresh ginger, garlic and nutty sesame seeds for a quick skillet-style main with lots of flavor.

Serve the shrimp over jasmine rice scented with scallion whites and ginger, then add roasted green beans and a squeeze of lime to finish the plate.

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Ingredients

10 ShrimpView ingredient guideLike ingredientDislike ingredient

2 ScallionsView ingredient guideLike ingredientDislike ingredient

2 GarlicView ingredient guideLike ingredientDislike ingredient

1 GingerView ingredient guideLike ingredientDislike ingredient

0.75 Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

1 Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

6 Green BeansView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F.
2. Bring 1 1/4 cups water and a large pinch of salt to a boil in a small pot.
3. Trim the green beans. Thinly slice the scallions, keeping the whites and greens separate. Mince or grate the garlic. Peel and grate or finely mince the ginger. Cut the lime into wedges.
4. When the water is boiling, stir in the jasmine rice. Cover, reduce the heat to low and simmer until tender, 15 to 20 minutes.
5. 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 slightly crisp, about 15 minutes, tossing halfway through.
6. In a medium bowl, combine the shrimp, hoisin sauce, garlic and half the ginger. Season with salt and pepper and toss to coat.
7. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the scallion whites and remaining ginger. Cook, tossing, until softened and fragrant, 2 to 3 minutes.
8. Transfer the scallion-white mixture to the pot with the cooked rice. Stir to combine, then cover and keep warm until serving.
9. Add the shrimp mixture and another drizzle of vegetable oil to the same pan over medium-high heat. Cook until the shrimp are firm and opaque, 3 to 4 minutes.
10. Divide the ginger-scallion 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 done?

The shrimp are ready when they turn firm and opaque throughout, which takes about 3 to 4 minutes over medium-high heat in this recipe.

Can I mix the ginger and scallions directly into the rice?

Yes. After cooking the scallion whites and remaining ginger until fragrant, stir them into the cooked jasmine rice, then cover the pot to keep the rice warm.

What should I serve with the lime wedges?

Serve the lime wedges alongside the finished plates so each portion can be squeezed with fresh lime juice just before eating.