Soy-Ginger Marinated Shrimp with Crispy Garlic & Lemongrass Rice
Roy Yamaguchi

Soy-Ginger Marinated Shrimp

with Crispy Garlic & Lemongrass Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

For 4 weeks, Blue Apron is honored to be partnering with Chef Roy Yamaguchi—an award winning, Japanese-American chef and co-founder of Hawaii Regional Cuisine—to bring you a series of recipes that showcase his passion for blending techniques from his classical French restaurant training with the sunny flavors of Hawaii. This dish packs an aromatic punch with bright, citrusy lemongrass rice—a stalky herb found in Southeast Asian cuisine––topped with crispy garlic, a perfect complement to sweet and salty marinated shrimp.

Get Cooking

Wellness Details

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Soy-Ginger Marinated Shrimp with Crispy Garlic & Lemongrass Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 6 oz Green Beans
  • 1 stalk Lemongrass
  • 1 bunch Mint
  • 1 Piece Ginger
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Soy Sauce
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Rice Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients & marinate the shrimp
1 Prepare the ingredients & marinate the shrimp

Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. Peel and thinly slice 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Pick the mint leaves off the stems. Leaving half the leaves whole, roughly chop the remaining leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large bowl, combine the worcestershire sauce, sugar, soy sauce, chopped ginger, chopped mint, sliced white bottoms of the scallions, and half the vinegar. Add the seasoned shrimp; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the rice
2 Cook the rice

In a medium pot, combine the rice, lemongrass pieces, raisins, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully discard the lemongrass pieces, then fluff the cooked rice with a fork.

Make the crispy garlic
3 Make the crispy garlic

Meanwhile, in a medium pan (nonstick, if you have one), combine 2 tablespoons of olive oil and the sliced garlic. Heat on medium-low. Cook, stirring constantly, 3 to 6 minutes, or until the garlic is lightly browned and crispy. Turn off the heat. Leaving the garlic oil in the pan, using a slotted spoon or fork, immediately transfer the crispy garlic to a paper towel-lined plate and season with salt.

Cook the green beans
4 Cook the green beans

Heat the pan of reserved garlic oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the shrimp
5 Cook the shrimp

Reserving the marinade, drain the marinated shrimp. Heat the same, dry pan on medium-high until hot. Carefully add the reserved marinade. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish & serve your dish
6 Finish & serve your dish

To the pot of cooked rice, add the sliced green tops of the scallions and half the crispy garlic; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp (including any sauce from the pan) and cooked green beans. Top the green beans with the remaining crispy garlic. Garnish with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & marinate the shrimp
1 Prepare the ingredients & marinate the shrimp

Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. Peel and thinly slice 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Pick the mint leaves off the stems. Leaving half the leaves whole, roughly chop the remaining leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large bowl, combine the worcestershire sauce, sugar, soy sauce, chopped ginger, chopped mint, sliced white bottoms of the scallions, and half the vinegar. Add the seasoned shrimp; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the rice

In a medium pot, combine the rice, lemongrass pieces, raisins, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully discard the lemongrass pieces, then fluff the cooked rice with a fork.

Cook the rice
Make the crispy garlic
3 Make the crispy garlic

Meanwhile, in a medium pan (nonstick, if you have one), combine 2 tablespoons of olive oil and the sliced garlic. Heat on medium-low. Cook, stirring constantly, 3 to 6 minutes, or until the garlic is lightly browned and crispy. Turn off the heat. Leaving the garlic oil in the pan, using a slotted spoon or fork, immediately transfer the crispy garlic to a paper towel-lined plate and season with salt.

4 Cook the green beans

Heat the pan of reserved garlic oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the green beans
Cook the shrimp
5 Cook the shrimp

Reserving the marinade, drain the marinated shrimp. Heat the same, dry pan on medium-high until hot. Carefully add the reserved marinade. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

6 Finish & serve your dish

To the pot of cooked rice, add the sliced green tops of the scallions and half the crispy garlic; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp (including any sauce from the pan) and cooked green beans. Top the green beans with the remaining crispy garlic. Garnish with the mint leaves (tearing just before adding). Enjoy!

Finish & serve your dish