Teriyaki Shrimp with Green Beans and Lemon Rice

Updated at: Thu, 17 Aug 2023 07:01:54 GMT

Step 1

Add 1 cup rice, water as called for, salt, and butter to rice cooker. Cook as normal for your rice cooker. Use half when plating and save the other half as leftover. Or, cook the 1/2 cup specified for one serving if cooking on the stovetop.

Step 2

Meanwhile, combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.

Step 3

Remove 3 Tbsp. of mixture and pour over shrimp in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.

Step 4

Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 1/3 cup; blend in cornstarch.

Step 5

Wash and dry the green beans; cut off and discard any stem ends. Cut lemon in half. Zest one half and reserve the lemon. Cut the other half into quarters.

Step 6

Heat a generous drizzle of oil in a skillet. Add the green beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Put in bowl to hold.

Step 7

Heat oil in the same skillet over medium-high heat; add shrimp and sauté about 2 minutes until opaque and cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.

Step 8

Fluff the rice and add the zest and juice of 1/2 of the lemon. Divide half of rice, and all of the green beans and shrimp between 2 plates. Garnish each with a wedge of lemon.

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