Green Beans and Shrimp Saudi Arabia
Experience the vibrant fusion of fresh shrimp and tender green beans in this "Green Beans and Shrimp Saudi Arabia" recipe, a dish bursting with Middle Eastern-inspired flavors. Sautéed in fragrant olive oil with caramelized onions, garlic, and a medley of warm spices like cumin, coriander, and turmeric, this one-pan wonder is elevated by juicy tomatoes, tangy lemon juice, and a garnish of fresh cilantro. Perfectly balanced and easy to prepare in just 40 minutes, this recipe pairs beautifully with steamed rice or warm flatbread, making it an ideal choice for both weeknight dinners and special occasions. Packed with protein, fiber, and bold aromatic seasonings, this dish is as nourishing as it is delicious, promising a flavorful journey to your dinner table!
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Recipe Information
Ingredients
- 500 grams Shrimp
- 300 grams Green beans
- 2 tablespoons Olive oil
- 1 large Onion
- 3 medium Garlic cloves
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Tomatoes
- 2 tablespoons Lemon juice
- 2 tablespoons Coriander leaves (cilantro)
Instructions
Peel and devein the shrimp. Rinse under cold water and pat dry with paper towels. Set aside.
Wash the green beans, trim their ends, and cut them into 2-inch pieces.
Finely dice the onion and mince the garlic cloves.
Dice the tomatoes into small pieces.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the onions to the pan and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground coriander, cumin, turmeric, and paprika to the pan. Stir for 30 seconds to toast the spices.
Add the diced tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they start to break down and form a sauce.
Reduce the heat to low and add the green beans. Cover the pan with a lid and let the beans cook for 5-7 minutes, stirring occasionally, until they just begin to soften.
Add the shrimp to the pan along with the salt and black pepper. Stir well to coat the shrimp in the spices and tomato mixture.
Cook the shrimp for 4-5 minutes, flipping halfway through, until they turn pink and opaque.
Stir in the lemon juice and sprinkle the chopped coriander leaves over the dish.
Serve hot with steamed rice or warm flatbread.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4508 mg | 196% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 27.5 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 578 mg | 44% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2437 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
