Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Washand dry produce.• Trim and thinly slice scallions,separating whites from greens. Peeland mince or grate ginger. Peel andmince garlic. Quarter lime.

Step 2

• Melt 1 TBSP butter in a small pot overmedium-high heat. Add scallionwhites and half the ginger; cook untilfragrant, 1 minute.

Step 3

• Add rice, ¾ cup water (1½ cups for4 servings), and a big pinch of saltto pot with aromatics. Bring to aboil, then cover and reduce to a lowsimmer. Cook until rice is tender,15-18 minutes.• Keep covered off heat until readyto serve.

Step 4

• While rice cooks, rinse shrimp* in coldwater and pat dry with paper towels.Toss in a medium bowl with garlic,half the hoisin (all the hoisin for4 servings), and remaining ginger.Season with salt and pepper.• Set shrimp aside to marinate for atleast 5 minutes.

Step 5

• Meanwhile, trim green beans ifnecessary; toss on a baking sheet witha drizzle of oil and a pinch of saltand pepper.• Roast on top rack, tossing halfwaythrough, until browned and slightlycrisp, 12-15 minutes.

Step 6

• Heat a drizzle of oil in a large panover medium-high heat. Addmarinated shrimp and cook, stirring,until shrimp are opaque and cookedthrough, 3-4 minutes.• Divide rice between plates; top withgreen beans and shrimp. Sprinkle withscallion greens and as many sesameseeds as you like. Serve with limewedges on the side.