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Sizzling Hoisin Shrimp

Sizzling Hoisin Shrimp

with Ginger Scallion Rice & Crispy Green Beans

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

Allergens:ShellfishSoyWheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
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)

2 tablespoon

Hoisin 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)2301 kJ
Calories550 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber4 g
Protein24 g
Cholesterol230 mg
Sodium1020 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
Baking Sheet
Paper Towel
Medium Bowl
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, half the hoisin (all the hoisin for 4 servings), and remaining ginger. Season with salt and pepper. Set aside to marinate for at least 5 minutes.

5

Meanwhile, toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, 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 shrimp mixture and cook, stirring, until shrimp is opaque and cooked through, 3-4 minutes. Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.