Teriyaki Shrimp & Green Beans with White Rice

Teriyaki Shrimp & Green Beans

with White Rice

20 MIN
+$3.95/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Sea Scallops
    with 10 oz Sustainably Sourced Wild Caught Sea Scallops
  • with Sea Scallops

    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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Teriyaki Shrimp & Green Beans with White Rice
    Title
    • 10 oz Sea Scallops
    • ½ cup Long Grain White Rice
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Soy Glaze
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Honey
    • 6 oz Green Beans
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Soy Sauce
    time-saving
    tips & techniques
    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.

    Prepare the scallops & make the sauce
    2 Prepare the scallops & make the sauce

    Meanwhile, pat the scallops dry with paper towels; using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. 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 scallops & serve your dish
    4 Cook the scallops & serve your dish

    In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip the scallops and add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked scallops and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    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 scallops & make the sauce

    Meanwhile, pat the scallops dry with paper towels; using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a bowl, whisk together the soy sauce, soy glaze, vinegar, and honey (kneading the packet before opening).

    Prepare the scallops & 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 scallops & serve your dish

    In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip the scallops and add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked scallops and sauce and cooked green beans. Garnish with the sesame seeds. Enjoy!

    Cook the scallops & serve your dish
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