Teriyaki Shrimp & Green Beans with Jasmine Rice

Teriyaki Shrimp & Green Beans

with Jasmine Rice

20 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

Available Options

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

    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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    • ½ cup Jasmine Rice
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Soy Glaze
    • ¼ tsp Crushed Red Pepper Flakes
    • 6 oz Green Beans
    • 1 Tbsp Honey
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Soy Sauce
    • 10 oz Chopped Chicken Breast
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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.

    Make the sauce
    2 Make the sauce

    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; 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. 

    Cook the chicken & serve your dish
    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    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 Make the sauce

    In a bowl, whisk together the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening).

    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 chicken & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

    Cook the chicken & serve your dish
    Browse Steps
    1 of 4