Makes two servings
Prep time: Five minutes, plus 30 minutes marinating time
Cook time: 15 to 20 minutes
3 tbs. hoisin sauce
1 tbs. extra-virgin olive oil
1 tbs. minced fresh ginger
1 tbs. rice vinegar
1 ½ tsp. honey
1/4 tsp. black pepper
1/4 tsp. red-pepper flakes (optional)
Spicy Ginger Shrimp
1/2 lb. large raw shrimp, peeled and deveined (thawed if frozen)
2 cups green beans, trimmed
1 cup chopped yellow bell pepper
1/4 tsp. sea salt
1/2 tsp. sesame seeds
2 green onions, thinly sliced
In a small bowl, whisk marinade ingredients. Pour two-thirds of the marinade into an airtight container, reserving 2 tablespoons for later. Add shrimp to marinade and toss to coat. Marinate shrimp for 30 minutes at room temperature or up to two hours in the refrigerator.
Preheat oven to 400 degrees F and line a half-sheet pan with parchment paper. Arrange green beans and bell pepper on sheet pan in a single layer. Add remaining 2 tablespoons marinade plus ¼ teaspoon salt, and mix on sheet pan until thoroughly coated.
Place sheet pan in oven and cook for 10 minutes. Remove from oven and stir, then add shrimp. Return to the oven and cook until vegetables have softened and shrimp is pink and opaque, about five to seven minutes. Sprinkle with sesame seeds and green onion, and serve with optional cooked grains.