Sizzling Hoisin Shrimp
with Ginger Scallion Rice and Crispy Green Beans
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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Scallions
1
Ginger
2
Garlic Clove
1
Lime
¾
Jasmine Rice
6
Green Beans
10
Shrimp
(Contains Crustaceans)
2
Hoisin Sauce
(Contains Soya)
1
Sesame Seeds
(Contains Sesame)
1
Butter
(Contains Milk)
Not included in your delivery
2
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
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. Mince garlic. Quarter lime.
Melt 1 TBSP butter in small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 30 seconds to 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, 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.
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.
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp mixture 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 sesame seeds. Serve with lime wedges on the side.
