Stir-Fried Shrimp with Garlic & Green Beans
Submitted by puge
Plump shrimp seared with loads of garlic, blistered green beans, fresh ginger, and a hit of chili-garlic paste. Finished with lime juice and sesame oil for a bright, savory weeknight stir-fry.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the kind of stir-fry that makes you wonder why you ever bothered with takeout.
Shrimp shells simmer into a quick stock that deepens every bite. The green beans get blistered and slightly charred in a screaming-hot wok, then everything comes together with garlic (lots of it), ginger, chili paste, and a squeeze of fresh lime.
It’s fast, it’s fresh, and it hits every note: savory, spicy, bright, and just a touch sweet.
Kitchen Tips
- Simmer those shrimp shells while you prep. That 5-minute stock adds serious depth you can’t get from water alone
- Get the wok smoking hot before adding oil. That high heat is what gives the green beans their signature blister and char
- Cook the shrimp just one minute per side. Overcooked shrimp turn rubbery fast, and they’ll keep cooking once back in the wok
Ingredients
Directions
*Available in Asian markets.
Peel the shrimp and simmer the shells for 5 minutes or so in the water while you work on the rest of the recipe.
Marinate the shrimp in a mixture of ½ teaspoon of the sugar, 1 tablespoon soy sauce, the sliced garlic, salt, sherry, and 1 teaspoon of the sesame oil while you assemble the other ingredients.
Drain the shrimp shells, reserving ¾ cup of the stock.
If the green beans are tough, parboil them for 1 minute or so, then plunge them into ice water.
If they are large, cut them into pieces.
When you are ready to cook, preheat a wok or 12-inch skillet over medium-high heat for 3 minutes.
Add 1 tablespoon of the peanut oil and raise the heat to medium high.
When it begins to smoke, add the minced garlic and, immediately thereafter, the shrimp and its marinade.
Cook the shrimp about 1 minute per side.
Spoon it out of the wok or skillet.
Put the remaining peanut oil in the wok, still over high heat, and when it smokes, add the ginger, followed immediately by the green beans.
Cook, stirring occasionally, until they are lightly browned, 3 to 5 minutes, then add the shrimp stock and let it bubble away for 1 or 2 minutes.
Return the shrimp to the wok and stir; add the chili-garlic paste, the scallions, and the remaining sugar and soy sauce.
Stir and cook for 1 minute.
Turn off the heat, drizzle with the lime juice and the remaining sesame oil, and serve.
Serves 4 people.
Comments
