This Stir-Fried Shrimp with Garlic & Green Beans is a perfect weeknight dinner that balances texture and flavor. Succulent shrimp are marinated for extra tenderness, then quickly seared in a hot wok to lock in juices. Crisp-tender green beans provide a fresh, vegetal crunch, while the sauce built from homemade shrimp shell stock, soy sauce, ginger, and a touch of chili-garlic paste adds depth and heat. The dish comes together in under 20 minutes of active cooking, making it ideal for busy evenings. Its light yet satisfying, offering a restaurant-quality experience right in your own kitchen. Serve over steamed rice or noodles for a complete meal.
Stir-Fried Shrimp With Garlic & Green Beans
Description
This Stir-Fried Shrimp with Garlic & Green Beans is a perfect weeknight dinner that balances texture and flavor. Succulent shrimp are marinated for extra tenderness, then quickly seared in a hot wok to lock in juices. Crisp-tender green beans provide a fresh, vegetal crunch, while the sauce built from homemade shrimp shell stock, soy sauce, ginger, and a touch of chili-garlic paste adds depth and heat. The dish comes together in under 20 minutes of active cooking, making it ideal for busy evenings. Its light yet satisfying, offering a restaurant-quality experience right in your own kitchen. Serve over steamed rice or noodles for a complete meal.Ingredients
Directions
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Peel the shrimp, reserving the shells.
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Simmer the reserved shrimp shells in 1 cup of water for 5 minutes to make a quick stock.
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Drain the shells and reserve 3/4 cup of the shrimp stock.
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In a bowl, marinate the peeled shrimp with 1/2 teaspoon sugar, 1 tablespoon soy sauce, 3 cloves sliced garlic, optional salt, 2 tablespoons dry sherry, and 1 teaspoon sesame oil.
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If green beans are tough, parboil them for 1 minute, then plunge into ice water to stop cooking; drain well. Cut large beans into bite-sized pieces.
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Preheat a wok or 12-inch skillet over medium-high heat for 3 minutes.
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Add 1 tablespoon peanut oil to the hot wok.
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When the oil begins to smoke, add the minced garlic and immediately add the marinated shrimp.
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Cook the shrimp for about 1 minute per side until just pink and opaque.
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Spoon the cooked shrimp out of the wok and set aside.
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Add the remaining 1 tablespoon peanut oil to the wok over high heat.
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When the oil smokes, add the minced ginger and immediately add the green beans.
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Stir-fry the beans, stirring occasionally, until lightly browned and crisp-tender, about 3 to 5 minutes.
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Pour in the reserved 3/4 cup shrimp stock and let it bubble for 1 to 2 minutes.
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Return the cooked shrimp to the wok.
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Add the chili-garlic paste, minced scallions, remaining 1 teaspoon sugar, and remaining 1 tablespoon soy sauce.
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Stir and cook for 1 minute to combine flavors.
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Turn off the heat and drizzle with lime juice and the remaining 1 teaspoon sesame oil.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 270.8kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 2.5g13%
- Cholesterol 174.3mg59%
- Sodium 3269.8mg137%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 3.1g13%
- Sugars 5.2g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
