Sizzling Ginger Shrimp with Katsu Sauce

Name: Sizzling Ginger Shrimp with Katsu Sauce plus Scallion Rice & Roasted Green Beans
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 thumb Ginger; 1 clove Garlic; 1 unit Lime; ¾ cup Jasmine Rice; 10 ounce Shrimp; 4 tablespoon Katsu Sauce; 6 ounce Green Beans; 1 tablespoon Sesame Seeds; 2 teaspoon Vegetable Oil; Salt; Pepper; 1 tablespoon Butter

plus Scallion Rice & Roasted Green Beans

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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.

Tags:

Calorie Smart

Allergens:

Shellfish

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

1 clove

Garlic

1 unit

Lime

¾ cup

Jasmine Rice

10 ounce

Shrimp

(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

Salt

Pepper

1 tablespoon

Butter

(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.

Utensils

•Grater

•Small pot

•Paper Towel

•Medium Bowl

•Plastic Wrap

•Small Bowl

•Baking Sheet

•Large Pan

Instructions

PDF

• 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.

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

• 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.

• 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.

• 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.

• 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.