Ingredients

The following ingredients have 2 Servings
  • 8-10 oz fresh raw shrimp ((thaw if frozen))
  • 8 oz green beans
  • 1-2 tsp light sesame oil (or avocado oil)
  • 1-2 TBSP chopped green onion (to garnish)
  • 3 TBSP low sodium soy sauce (gluten-free or regular)
  • 3 TBSP sweet chili sauce
  • 2 TBSP Sriracha (plus extra to taste)
  • 2 cloves garlic ((smashed, peeled, + minced))
  • 1 tsp freshly grated ginger
  • 2 tsp toasted sesame seeds (optional)
  • 1/4 tsp crushed red pepper flakes (plus extra to taste)

Instruction

  • Clean and peel shrimp, defrosting if needed. Lately I've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like.
  • Whisk together sauce ingredients in a small bowl. Set aside.
  • Fill a large pan or high-sided skillet with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes. A quick boil of the green beans helps them tenderize faster. If preferred, skip this step and stir fry the beans a bit longer before adding shrimp and sauce.
  • Drain and rinse green beans and return to pan. Bring to medium-high heat with a little light sesame oil or avocado oil. Stir fry green beans for a minute or two until tender, then add shrimp and sauce. Reduce heat to medium.
  • Allow to simmer for a couple minutes, uncovered, to thicken the sauce and fully cook the shrimp.
  • Cook shrimp on each side for about 1-2 minutes until shrimp are cooked through. Cook time will vary a bit based on the size you choose, so look for curled, opaque shrimp and you’re good to go!
  • Remove from heat once the green beans are tender, the shrimp is cooked through and dthe sauce is nice and bubbly.
  • Garnish with additional toasted sesame seeds and chopped green onion. For extra fiery shrimp you can even add additional crushed red pepper flakes or Sriracha.
  • Serve with choice of rice, cauliflower rice, noodles, quinoa, or straight up!