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Sesame Shrimp

Sesame Shrimp

with Ginger-Scallion Rice and Crispy Green Beans

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Tossing shrimp in a sweet hoisin glaze creates delicious caramelization in the pan. By stirring a bit of ginger and scallion into the rice as it boils, we’re infusing it with fragrant aromatics. These quick tricks make for a super flavorful 30-minute stir-fry!

Tags:Eat FirstGluten-free

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 cup

Jasmine Rice

4 unit


4 clove


2 thumb


1 jar

Hoisin Sauce Jar


16 ounce



2 tablespoon

Sesame Seeds

2 unit


12 ounce

Green Beans

Not included in your delivery


Kosher Salt

2 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories461 kcal
Energy (kJ)1928.824 kJ
Fat11 g
Saturated Fat1 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber5 g
Protein34 g
Cholesterol0 mg
Sodium435 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 2 cups water and a large pinch of salt to a boil. Trim the ends of the green beans. Trim, then thinly slice the scallions, keeping the green and whites separate. Mince or grate the garlic. Peel and finely grate the ginger. Add the jasmine rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.


Roast the green beans: Toss the green beans on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, tossing halfway through cooking, until slightly crispy.


In a medium bowl, toss the shrimp, hoisin sauce, garlic, and half the ginger together until thoroughly combined. Season with salt and pepper.


Roast the sesame seeds: Place the sesame seeds in a large pan over medium heat. Toss for 2-3 minutes, until fragrant and slightly golden. Remove from the pan and set aside.


Heat a large drizzle of oil in the same large pan over medium heat. Add the scallion whites and remaining ginger (or less if the kids prefer it) and cook, tossing for 2-3 minutes, until soft and slightly golden. Transfer to the pot with the rice, stir to combine, and cover.


With about 4 minutes left on the rice, add the marinated shrimp and a large drizzle of oil to the same pan over high heat. Cook, tossing for 2-3 minutes, until the shrimp are opaque and slightly charred on the outside.


Finish and serve: Cut the lime into wedges. Serve the sesame shrimp on a bed of ginger-scallion rice with the crispy green beans to the side. Sprinkle with the scallion greens, sesame seeds, and serve with a lime wedge. Enjoy!