Rockin' the Kitchen | Hoisin Shrimp
We'd never had hoisin ANYTHING before.
Needless to say we were NOT disappointed by this recipe from HelloFresh. The sweetness of the shrimp was the perfect balance for the savory ginger-scallion rice and roasted green beans. You'll notice no sesame seeds in my photos of the plating - I'm allergic :( .
Recipe and nutrition info below!
Preparation Time | 30 minutes Cooking difficulty | Level 1
Ingredients | For 2 Servings 2 units Scallions 1 thumb Ginger 1 clove Garlic 1 unit Lime ¾ cup Jasmine Rice
10 ounceShrimp (ContainsShellfish) 2 tablespoon Hoisin Sauce (ContainsSoy, Wheat) 6 ounce Green Beans 1 tablespoon Sesame Seeds 2 teaspoon Vegetable Oil Salt Pepper 1 tablespoon Butter (ContainsMilk)
Nutrition Values/ per serving Calories 550 kcal Fat 15 g Saturated Fat 4.5 g Carbohydrate 74 g Sugar 8 g Dietary Fiber 4 g Protein 24 g Cholesterol 230 mg Sodium 1020 m
•Grater •Small pot •Baking Sheet •Paper Towel •Medium Bowl •Large Pan
Instructions | PDF 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.