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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!

Tags:
Quick
Family Friendly
Allergens:
Shrimp/Crevettes
Wheat
Soy
Sulphites
Gluten

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

¾ cup

Jasmine Rice

170 g

Green Beans

2 tbsp

Cornstarch

28 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

60 mL

Plum Sauce

(Contains Soy, Sulphites, Gluten)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 piece

Green Onion

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate103 g
Sugar16 g
Dietary Fiber4 g
Protein28 g
Cholesterol180 mg
Sodium1870 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
Strainer
Measuring Cups
Paper Towel
Whisk
Small Bowl
Colander
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp (1/4 tsp) salt 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 from heat. Set aside, still covered.

Prep
2

Meanwhile, trim green beans, then cut into 1-inch pieces. Thinly slice green onion.Whisk together plum sauce, soy sauce and 1 tbsp (2 tbsp) water 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
3

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then green beans. Cook, stirring often, until tender-crisp, 3-4 min.Season with salt and pepper.Remove from heat. Transfer green beans to a 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.**

Finish and serve
5

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

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