Chile-Crisp Shrimp and Green Beans

By Ali Slagle

Published May 6, 2020

Chile-Crisp Shrimp and Green Beans
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
5(3,305)
Comments
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This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
3,305 user ratings
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Comments

Chris

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.

Randy

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.

Janna

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!

Melinda

This was good! I added some ginger too. For the marinade, I used chili crisp instead of red pepper flakes. I didn't strain the seasoned oil, just left everything in there and sauteed the beans with them then added the marinated shrimp. Delicious and made spring rolls out of it

BAR

All in all a good recipe. It would be best with fresh shrimp but frozen is all we can get here in the Midwest. I cut back the red pepper flakes to 3/4 tsp as I knew 1tsp would be too hot for my wife. The chili crisp was fun to make and was very tasty.

Bruce

We used spicey wheat gluten chips instead of shrimp or such, and some chopped boiled eggs. We make the “moreatos “ by a dough of wheat gluten and water 2:3 ratio, then baking 1-2 Tbsp blobs such that 48 blobs are laid on two buttered cookie sheets, 20 minutes bake 375-400 to golden tinged baseballs, which collapse to suspicious looking pancakes upon cooling. We freeze then resurrect 12 at a time to chip up and fry in 2 tbsp oil to crispness, with spice blends, fruit acids, and salt. Yum

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