Crispy Shrimp and Green Beans
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Crispy Shrimp and Green Beans

Crispy Shrimp and Green Beans

with Coconut Rice and Plum Sauce

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.

Tags:
Quick
Family Friendly
Allergens:
Shrimp
Sulphites
Wheat
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories840 kcal
Fat37 g
Saturated Fat19 g
Carbohydrate104 g
Sugar16 g
Dietary Fiber3 g
Protein29 g
Cholesterol180 mg
Sodium2100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Paper Towel
Strainer
Whisk
Small Bowl
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rice
1

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.

Prep
2

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.

Cook green beans
3

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.

Cook shrimp
4

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.

Finish and serve
5

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.

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