Discontinued Shrimp Teriyaki with Jasmine Rice & Spicy Green Beans

Discontinued

Shrimp Teriyaki with Jasmine Rice & Spicy Green Beans

Group Created with Sketch. 20 min
600 Calories Or Less i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 460 Cals/serving

Our take on this Japanese-American favorite highlights the sweet and savory sauce we’re using to glaze plump shrimp, which is made with traditional ingredients like soy sauce, vinegar, and more.
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ingredients
Discontinued Shrimp Teriyaki with Jasmine Rice & Spicy Green Beans
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 6 oz Green Beans
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 2 tsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Black & White Sesame Seeds
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the shrimp & make the sauce
2 Prepare the shrimp & make the sauce

Meanwhile, pat the shrimp dry with paper towels; remove the tails. In a bowl, whisk together the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening).

Cook the green beans
3 Cook the green beans

Wash and dry the green beans. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the green beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the shrimp & serve your dish
4 Cook the shrimp & serve your dish

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

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Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the shrimp & make the sauce

Meanwhile, pat the shrimp dry with paper towels; remove the tails. In a bowl, whisk together the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening).

Prepare the shrimp & make the sauce
Cook the green beans
3 Cook the green beans

Wash and dry the green beans. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the green beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the shrimp & serve your dish

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

Cook the shrimp & serve your dish