Crispy Shrimp and Green Beans
with Coconut Rice and Plum Sauce- Shrimp
- Sulphites
- Wheat
- Soy
This Thai-inspired dish is faster than takeout but hits all the right taste notes! You'll love the creamy coconut rice paired with the crunch of crispy shallots. A sweet and savoury sauce brings it all together.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
170 g
Green Beans
2 tbsp
Cornstarch
165 mL
Coconut Milk
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
1 tbsp
Moo Shu Spice Blend
(Contains: Soy, Wheat)
60 mL
Plum Sauce
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 3/4 cup water (1 1/4 cups for 4 ppl), coconut milk and rice to a medium pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside for at least 5 min, still covered.
Meanwhile, trim green beans, then cut into 1-inch pieces. Whisk together plum sauce, soy sauce and 1 tbsp water (dbl for 4 ppl) in a small bowl until well combined. Set aside. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring often, until green beans are tender-crisp, 3-4 min. Season with salt and pepper. Transfer to plate, then cover to keep warm.
Combine Moo Shu Spice Blend and cornstarch in a zip top bag. Add shrimp, then toss to coat. Add 1 1/2 tbsp oil to the same pan (from step 3) and reduce heat to medium. Shake off any excess coating on shrimp, then add shrimp to the pan. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1 1/2 tbsp oil per batch.) Cook shrimp, flipping halfway through, until golden-brown and cooked through, 2-3 min.**Transfer to a plate.
Season rice with 1/4 tsp salt (dbl for 4 ppl), then fluff with a fork. Divide rice between plates. Top with green beans and shrimp. Drizzle plum sauce mixture over top. Sprinkle with crispy shallots.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The coconut rice and plum sauce were widely praised for their flavour; the Moo Shu spice blend divided opinions, with some loving it and others finding it too strong or overpowering.
- Ease of prep: Most reviewers found the recipe quick and straightforward, though coating the shrimp in a zip-top bag was tricky for some.
- Suggestions: Pat shrimp very dry before coating to help the cornstarch adhere evenly; some reviewers suggest using panko instead of cornstarch, or air frying the shrimp for a crispier result. Adding extra water to the rice (closer to a 2:1 ratio) helps prevent it from burning or drying out.
- Leftovers: The coconut rice held up well the next day, and at least one reviewer made fried rice with leftovers to great success.
- Customisation: Some reviewers added snow peas, broccoli, or a pat of butter to the green beans to boost flavour and variety.
