Quick Lemongrass Basil Shrimp with Zesty Rice and Green Beans

This Southeast Asian-inspired bowl brings together tender seared shrimp, crisp green beans and a fragrant lemongrass basil sauce. Served over a bed of garlic-ginger scallion rice and finished with crunchy peanuts and fresh cilantro, it’s a quick and delicious meal that comes together in under 20 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients and smart shortcuts to deliver big flavor with minimal effort. The zesty rice and aromatic sauce make every bite satisfying.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Kevin's Lemongrass Basil SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Gently massage the rice package to separate grains, then partially open it. Microwave until heated through, about 90 seconds. (For 4 servings, microwave both packages together for 2-3 minutes.) Be careful when handling the hot pouch. Trim green beans if needed. Halve the lime. Gently crush peanuts in their bag.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring occasionally, until they begin to brown, 3-4 minutes. Rinse shrimp under cold water and pat dry with paper towels. Add shrimp, salt and pepper to the pan. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes. Reduce heat to low. Add lemongrass basil sauce and stir to coat. Cook, stirring, until sauce is warmed through, 30-60 seconds.
3. Meanwhile, in a large bowl, combine the microwaved rice and garlic-ginger scallion paste. Stir to combine. Season with salt and pepper.
4. Divide the zesty rice and lemongrass basil shrimp between bowls. Squeeze lime juice over the top. Garnish with crushed peanuts and tear cilantro over the bowls.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure proper searing.

What can I substitute for lemongrass basil sauce?

You can use a store-bought Thai basil sauce or a mix of lemongrass paste and basil.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but check labels on sauces to be sure.