Honey Sriracha Shrimp with Green Beans and Jasmine Rice

This quick and flavorful shrimp dish brings together sweet honey, savory soy glaze and a kick of Sriracha for a perfectly balanced sauce. Paired with crisp roasted green beans and fragrant jasmine rice, it’s a complete meal that comes together in just 20 minutes.

Fresh ginger and scallions add aromatic depth, while a sprinkle of sesame seeds provides a nutty finish. Whether you’re looking for a weeknight dinner or a speedy yet impressive meal, this recipe delivers on taste and convenience.

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Ingredients

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. In a small bowl, combine soy glaze, honey, 2 TBSP water (3 TBSP for 4 servings) and Sriracha to taste.
4. Open package of shrimp and drain off any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.
5. Once shrimp is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute. Pour in sweet soy honey sauce; cook until sauce has thickened and shrimp is coated and cooked through, 2-3 minutes. Turn off heat.
6. Fluff rice with a fork and season with salt and pepper. TIP: For extra flavor, stir in 1 TBSP butter; 2 TBSP for 4 servings. Divide rice, green beans and shrimp between plates. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless skinless chicken breasts or thighs. Adjust cooking time as needed until chicken is cooked through.

What can I use instead of sweet soy glaze?

You can mix equal parts soy sauce and a sweetener like brown sugar or honey, plus a splash of water to thin.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.