Teriyaki Shrimp & Rice with Spicy Sesame Green Beans

Teriyaki Shrimp & Rice

with Spicy Sesame Green Beans

Group Created with Sketch. 20 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
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This adaptation of the Japanese takeout classic features tender shrimp cooked in a sauce that highlights soy sauce and soy glaze, which helps create the irresistibly umami (or savory) flavor the dish is known for. In traditional style, we’re serving it over a bed of fluffy jasmine rice—perfect for soaking up the delicious sauce.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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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 and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the shrimp & make the sauce:
2 Prepare the shrimp & make the sauce:

While the rice cooks, 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). 

Cook the green beans:
3 Cook the green beans:

While the rice continues to cook, wash and dry the green beans. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. 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 occasionally, 3 to 4 minutes, or until 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 shrimp & serve your dish:
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 and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp (including any sauce from the pan) and cooked green beans. Garnish with the sesame seeds. Enjoy! 

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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 and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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:

While the rice cooks, 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:

While the rice continues to cook, wash and dry the green beans. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. 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 occasionally, 3 to 4 minutes, or until 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 and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp (including any sauce from the pan) and cooked green beans. Garnish with the sesame seeds. Enjoy! 

Cook the shrimp & serve your dish: