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Sizzling Ginger Shrimp with Katsu Sauce

Sizzling Ginger Shrimp with Katsu Sauce

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:ShellfishSoyWheatMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 thumb

Ginger

1 clove

Garlic

1 unit

Lime

¾ cup

Jasmine Rice

10 ounce

Shrimp

(ContainsShellfish)

4 tablespoon

Katsu Sauce

(ContainsSoy, Wheat)

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Grater
Small pot
Paper Towel
Medium Bowl
Plastic Wrap
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

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

3

• 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.

4

• 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.

5

• 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.

6

• 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.