These ginger shrimp are so tasty and packed with flavor! If you're not a green bean person you can use or add in other veggies you like, like thin sliced carrots, asparagus, snap peas or Brussel sprouts---this recipe tastes great with all of them! You can also replace the shrimp with chicken cut into bite sized pieces if you're not in a seafood mood. It's full of flavor and a great way to end the day!
Ingredients:
2 scallions
2 tablespoons chopped ginger (1 thumb ginger)
3 cloves chopped garlic
1 lime
¾ cup rice (jasmine or basmati)
10-16 oz. raw shrimp
2 tablespoons Hoisin sauce
10 oz. green beans
Sesame seeds
Vegetable/canola oil
Kosher salt
Pepper
1 tablespoon butter
Directions:
Preheat your oven to 425. Slice your scallions and separate the whites from the greens. Finley chop the garlic, and peel and finely chop the ginger.
Next in a small pot melt the butter and cook the whites of the scallions and 1 tbsp. (half) the ginger, cook for 1-2 minutes.
Add the rice, 1 and ½ cups of water, and a tsp of kosher salt to the small pot, bring to a boil and then cover and let simmer for about 20 minutes.
Now while your rice is cooking, rinse and pat dry your raw shrimp. Add to a bowl with 1 tablespoon hoisin sauce and the garlic. Set aside to marinate for about 15 minutes.
Next spread out the green beans on a baking sheet, drizzle with oil and sprinkle with kosher salt and black pepper. Roast in the oven for about 20-25 minutes.
Once your shrimp are done marinating, add oil, the rest of the ginger (1 tbsp.), and 1 tbsp. hoisin sauce to a large pan, let cook for a minute then add the shrimp. Cook the shrimp on med-high heat for 3-4 minutes or until shrimp are pink/opaque.
Divide shrimp, rice, and green beans between two plates. Sprinkle the greens of the scallions and sesame seeds.
Serve with a lime--squeeze lime juice on the entire plate.
Enjoy!
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