Sizzling Ginger Shrimp with Katsu Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sizzling Ginger Shrimp with Katsu Sauce

Sizzling Ginger Shrimp with Katsu Sauce

plus Scallion Rice & Roasted Green Beans

If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our aromatic shrimp marinade, scallion rice, a sprinkle of nutty sesame seeds, and a katsu sauce dipper, this one is bound to top them all. It cooks super quickly and brings a tour de force of tangy, sweet, and savory flavors that even the pickiest of eaters will love. Sounds like a win-win to us.

Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit


1 thumb


1 clove


1 unit


¾ cup

Jasmine Rice

10 ounce


(Contains Shellfish)

4 tablespoon

Katsu Sauce

(Contains Soy, Wheat)

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat16 g
Saturated Fat4.5 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber4 g
Protein22 g
Cholesterol230 mg
Sodium1370 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.


Small pot
Paper Towel
Medium Bowl
Plastic Wrap
Small Bowl
Baking Sheet
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and grate or mince ginger. Peel and mince garlic. Quarter lime.

Cook Aromatics

• Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.

Cook Rice

• Add rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt to same pot. 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.

Marinate Shrimp

• While rice cooks, rinse shrimp* and pat dry with paper towels. Toss in a medium bowl with garlic, remaining ginger, and 1 TBSP katsu sauce (2 TBSP for 4 servings). Season with salt and pepper. Set aside to marinate for at least 5 minutes. • Transfer remaining katsu sauce to a small microwave-safe bowl; cover with plastic wrap.

Roast Green Beans

• Meanwhile, toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Finish & Serve

• Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp is opaque and cooked through, 3-4 minutes. • Microwave katsu sauce in bowl until warm, 1 minute. • Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with katsu sauce and lime wedges on the side.