Step 1

Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring 1¼ cups water and a large pinch of salt to a boil. Trim any stems from green beans. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Peel ginger, then grate or finely mince. Cut lime into wedges.

Step 2

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

Step 3

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and slightly crispy, about 15 minutes, tossing halfway through.

Step 4

In a medium bowl, toss together shrimp, 1 TBSP hoisin sauce (we sent more), garlic, and half the ginger. Season with salt and pepper.

Step 5

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining ginger. Toss until softened and fragrant, 2-3 minutes. Transfer to pot with rice. Stir to combine, then cover until meal is ready.

Step 6

Add shrimp mixture and a drizzle of oil to same pan over medium-high heat. Cook until firm and opaque, 3-4 minutes. Divide rice between plates, then top with green beans and shrimp. Garnish with scallion greens and sesame seeds. Serve with lime wedges on the side for squeezing over.