Crispy Shrimp and Green Beans
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Crispy Shrimp and Green Beans

Crispy Shrimp and Green Beans

with Green Onion Rice and Plum Sauce

This Thai-inspired dish is faster than takeout but hits all the right taste notes! You'll love the green onion rice paired with the crunch of crispy shallots. A sweet and savoury sauce brings it all together.

Family Friendly

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


serving amount

285 g


(Contains Shrimp)

¾ cup

Jasmine Rice

170 g

Green Beans

2 tbsp


28 g

Crispy Shallots

(Contains Soy, Gluten)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat)

60 mL

Plum Sauce

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Green Onion

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate102 g
Sugar16 g
Dietary Fiber3 g
Protein28 g
Cholesterol180 mg
Sodium1860 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.


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


Cook rice

Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.


Meanwhile, trim green beans, then cut into 1-inch pieces. Thinly slice green onion.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 colander, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook green beans

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. Remove the pan from heat. Transfer green beans to plate, then cover to keep warm.

Cook shrimp

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 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

Fluff rice with a fork, then stir in green onions and half the crispy shallots.Divide rice between plates. Top with green beans and shrimp.Drizzle plum sauce mixture over top.Sprinkle with remaining crispy shallots.

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