Shrimp & Spicy Sesame Sauce with Green Beans & Carrots
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Shrimp & Spicy Sesame Sauce

with Green Beans & Carrots

30 MIN
2 Servings
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From the Test Kitchen

This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.
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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Shrimp & Spicy Sesame Sauce with Green Beans & Carrots
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Long Grain White Rice
  • 2 Scallions
  • 2 cloves Garlic
  • 6 oz Carrots
  • 6 oz Green Beans
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Peel a Carrot
How To: Hold a Chef's Knife
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans; halve crosswise. Peel the carrots; thinly slice on an angle.

Make the garlic-scallion rice
2 Make the garlic-scallion rice

Carefully rinse the rice (sifting through for impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Make the sauce
4 Make the sauce

Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the shrimp & serve your dish
5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked shrimp with the cooked vegetables and garlic-scallion rice. Top the shrimp with the sauce. Garnish with the sesame seeds. Enjoy!

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Shrimp & Spicy Sesame Sauce

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans; halve crosswise. Peel the carrots; thinly slice on an angle.

2 Make the garlic-scallion rice

Carefully rinse the rice (sifting through for impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

Make the garlic-scallion rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved green beans and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Make the sauce

Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Make the sauce
Cook the shrimp & serve your dish
5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the cooked shrimp with the cooked vegetables and garlic-scallion rice. Top the shrimp with the sauce. Garnish with the sesame seeds. Enjoy!

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