Teriyaki Shrimp & Green Beans with Jasmine Rice

Teriyaki Shrimp & Green Beans

with Jasmine Rice

20 MIN
2 Servings
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    • with Shrimp

    From the Test Kitchen

    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. We’re serving it with crisp green beans sautéed with fragrant sesame oil and a bit of crushed red pepper for a kick of heat.
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    Dietary Information

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      460 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Teriyaki Shrimp & Green Beans with Jasmine Rice
    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 Honey
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Soy Sauce
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds

    Teriyaki Shrimp & Green Beans

    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, 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.

    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; cut off and discard any stem ends. 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, opaque, 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
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