Chile-Crisp Shrimp and Green Beans
Published May 6, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon low-sodium soy sauce
- 1teaspoon granulated sugar
- 1teaspoon red-pepper flakes
- ¾teaspoon ground cumin
- 1pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- 6tablespoons canola oil
- 1large shallot, halved lengthwise and thinly sliced through the root
- 4garlic cloves, thinly sliced crosswise
- 1cinnamon stick
- 10ounces green beans or asparagus, trimmed and cut into 1-inch pieces
- ¼cup roasted, salted peanuts, coarsely chopped (optional)
Nutritional analysis per serving (4 servings)
388 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 28 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Step 2
Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Step 3
Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
Private Notes
Comments
Here’s a version for the extremely lazy, which probably falls in the category of “not even the same recipe,” and I usually judge those folks, but *shrug*. It was very tasty. Eliminate the red pepper flakes from the marinade, skip the homemade shallot oil, then stir-fry with 1T peanut oil plus 1T of store-bought chili crisp (I used Momofuku). Keep everything else the same.
This was delicious and I'll make it again. I used fresh asparagus. This can be done in 20 minutes if you have a sous chef. Otherwise, it'll take a half hour. There's no need to strain the shallot / garlic in a sieve. Just use a slotted spoon to remove it. And 4 tbsp (1/4 cup) of oil was plenty.
I've made this twice now, it's pretty easy and delicious. I used honey instead of sugar for the marinade and it really took the flavor to the next level. Fair warning though, go easy on the salt especially if using full sodium soy sauce. I am a notorious salt lover and the first attempt at cooking this was too salty even for me. Second time around I backed off on additional salt entirely, only adding a little bit to taste at the very end. Much better!
Reduced the oil to a quarter cup as per another reviewer’s suggestion and it worked out. I used Italian style green beans and threw in a small bit of colored peppers. This was so surprisingly good.
As suggested used chili crisps and honey. No soy sauce , so used SoyVay. No shallots, so just garlic. Peanuts would have been a good idea, but I didn’t have any. Got interrupted so shrimp marinated for about an hour and a half. I made a bed of fresh lettuce, with a light vinaigrette, one avocado cut up and then put four shrimps on each plate. Wonderful. So easy and forgiving.
We've made this 5-6 times now and have settled into some modifications: (1) up the spice by adding 1/2-1 tsp more of red pepper flakes and (2) leave the cinnamon stick (or two) in while everything cooks so the flavor keeps building!