Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.

Add rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4 servings). Cook until tender, 20-25 minutes. (Save jasmine rice for another use.)

While rice cooks, rinse shrimp* under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin (all the hoisin for 4 servings), and remaining ginger. Season with salt and pepper.

Set shrimp aside to marinate for at least 5 minutes.

Meanwhile, trim green beans if necessary; toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3-4 minutes.

Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.