Sizzling Hoisin Shrimp

Name: Sizzling Hoisin Shrimp with Ginger Scallion Brown 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; 1.25 cup Brown Rice; 10 ounce Shrimp; 2 tablespoon Hoisin Sauce; 6 ounce Green Beans; 1 tablespoon Sesame Seeds; Cooking Oil; Salt; Pepper; Butter; ½ cup Jasmine Rice

with Ginger Scallion Brown Rice & Roasted Green Beans

Recipe Development TeamPublished on October 16, 2024

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If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our 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 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

•Sesame

•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

1.25 cup

Brown Rice

10 ounce

Shrimp

(Contains: Shellfish)

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat, Sesame)

6 ounce

Green Beans

1 tablespoon

Sesame Seeds

(Contains: Sesame)

½ cup

Jasmine Rice

Not included in your delivery

Cooking Oil

Salt

Pepper

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories600 kcal

Fat17 g

Saturated Fat5 g

Carbohydrate83 g

Sugar9 g

Dietary Fiber7 g

Protein28 g

Cholesterol230 mg

Sodium920 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

•Small pot

•Paper Towel

•Medium Bowl

•Baking Sheet

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate 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, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt to pot with aromatics. 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.

Swap in brown rice for jasmine rice; use 13⁄4 cups water (31⁄2 cups for 4 servings). Cook until tender, 20-25 minutes. (Save jasmine rice for another use.)

• While rice cooks, rinse shrimp* under cold water 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 shrimp aside to marinate for at least 5 minutes.

• Meanwhile, trim green beans if necessary; toss 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 are 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.

Shrimp are fully cooked when internal temperature reaches 145°.