Shrimp in Green Bean Sauce
Elevate your weeknight dinner routine with this vibrant and flavorful Shrimp in Green Bean Sauce recipe! Succulent shrimp are stir-fried to perfection and bathed in a unique, velvety green bean sauce made by blending blanched green beans with aromatic garlic, ginger, and soy-based seasonings. This quick and healthy dish offers a perfect balance of savory umami flavors and fresh vegetable goodness, all brought together with a silky cornstarch-thickened finish. Ready in just 35 minutes, this recipe is ideal for busy cooks looking for a wholesome meal to serve with steamed rice or noodles. Garnished with fresh scallions, it's as visually stunning as it is delicious! Try this Asian-inspired shrimp recipe today and savor the fusion of simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups green beans, trimmed and chopped
- 3 count garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 count shallots, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 cup chicken or vegetable stock
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 count scallions, thinly sliced (for garnish)
Instructions
Blanch the green beans by boiling them in salted water for 2-3 minutes until slightly tender, then transfer them to an ice bath. Drain and set aside.
In a blender or food processor, puree the blanched green beans with 1/2 cup of chicken or vegetable stock until smooth. Set the sauce aside.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat a wok or a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add the shrimp, season with salt and pepper, and stir-fry for 2-3 minutes until pink and cooked through. Remove the shrimp from the pan and set them aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Sauté the shallots, garlic, and ginger for 1-2 minutes until fragrant.
Pour in the green bean puree and stir well. Add the remaining chicken or vegetable stock, soy sauce, and hoisin sauce. Mix thoroughly and bring to a gentle simmer.
Stir the cornstarch slurry into the sauce and cook for 1-2 minutes until the sauce thickens.
Add the cooked shrimp back into the wok along with the sesame oil. Toss to coat the shrimp evenly in the sauce.
Cook for another 1-2 minutes until everything is heated through. Taste and adjust seasoning if necessary.
Serve hot, garnished with sliced scallions. This dish pairs well with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 610 mg | 13% | |
*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.
