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Dinner recipe · from the recipe book

Lime Ginger Shrimp with Greens and Brown Rice

Juicy shrimp and tender-crisp greens tossed in a bright lime, orange and ginger glaze, served over nutty brown rice with a crunch of peanuts.

Lime Ginger Shrimp with Greens and Brown Rice

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dry
  • 2⅓ cups560 gWater
  • 1¼ lb560 gShrimppatted dry
  • 1 tbsp10 gCornstarch
  • ½ cup (120 ml)120 gOrange juice
  • 2 tbsp30 gLime juice
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 2 tbsp24 gCanola oil
  • 9 oz250 gAsparaguscut into 2-inch pieces
  • 2 cups cut200 gGreen beanstrimmed and halved
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 2 medium30 gGreen onionssliced
  • ¼ cup40 gDry-roasted peanuts, unsaltedchopped
  • ½ tsp1 gCrushed red pepper

Steps

  1. Prepare first: rinse the brown rice, trim and cut the asparagus and green beans, chop the kale, grate the ginger, mince the garlic, slice the green onion and chop the peanuts.
  2. Bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 45 minutes until tender; rest covered while you stir-fry.
  3. Make the sauce: in a bowl whisk the orange juice, lime juice, soy sauce, honey, cornstarch, half the ginger and the red pepper flakes until smooth.
  4. Heat half the canola oil in a large skillet over high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque; move the shrimp to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the green beans and stir-fry 3 minutes, then add the asparagus and stir-fry 2 minutes more.
  6. Add the garlic and the remaining half of the ginger and stir 30 seconds until fragrant.
  7. Add the kale and stir-fry 2 minutes until bright, then add the spinach and toss until just wilted.
  8. Stir the sauce, pour it into the skillet and bubble 1 minute until glossy and thickened. Return the shrimp and toss to coat.
  9. Fluff the brown rice and divide among four bowls. Spoon the shrimp and greens over the rice and top with the green onion and peanuts.

Contains: Shellfish, Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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