Soy-Ginger Marinated Shrimp

with Crispy Garlic & Lemongrass Rice

35 MIN

2 Servings

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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.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!