Sizzling Ginger Shrimp

Name: Sizzling Ginger Shrimp with Katsu Sauce plus Scallion Rice & Roasted Green Beans
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz Green Beans; 4 tbsp Katsu Sauce; 10 oz Shrimp; 1 clove Garlic; 1 tbsp Sesame Seeds; 1 Lime; 2 unit Scallions; 3/4 cup Rice; 1 Ginger; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Katsu Sauce plus Scallion Rice & Roasted Green Beans

By Recipe0 System

If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our aromatic shrimp marinade, scallion rice, a sprinkle of nutty sesame seeds, and a katsu sauce dipper, 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.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
4 tbsp Katsu Sauce
10 oz Shrimp
1 clove Garlic
1 tbsp Sesame Seeds
1 Lime
2 unit Scallions
3/4 cup Rice
1 Ginger
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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, remaining ginger, and 1 TBSP katsu sauce (2 TBSP for 4 servings). Season with salt and pepper. Set aside to marinate for at least 5 minutes.

Transfer remaining katsu sauce to a small microwave-safe bowl; cover with plastic wrap.
5

Meanwhile, toss green beans 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.
6

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp is opaque and cooked through, 3-4 minutes.

Microwave katsu sauce in bowl until warm, 1 minute.

Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with katsu sauce and lime wedges on the side.

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