Spicy Sesame Shrimp and Green Bean Stir Fry

seafood
Shrimp and Green Bean Stir Fry

This easy weeknight meal boasts tons of flavor, with minimal effort! Just three simple ingredients along with a simple sauce yields a delicious, nutritious, and slightly spicy stir fry that you’ll want to make every week! 

Spicy Sesame Shrimp and Green Bean Stir Fry

During the weekdays, the simpler the better. Stir fries are such an easy way to incorporate lots of flavor, texture, and veggies into a meal with minimal effort. I love a good 3-ingredient stir fry: rice (or noodles!), a vegetable, and a protein.

Shrimp and Green Bean Stir Fry

Shrimp is a quick protein to add to a stir fry – it takes less than 5 minutes to fully cook! If you’re intimidated by shrimp, don’t be – just remember this simple rule: O means overcooked and C means cooked!

To make this stir fry, first start cooking the rice (since it takes the longest to cook.) You could also use microwavable rice to save time or simply pre-cook the rice and use it when you’re ready to make this dish. Then, steam the green beans and prepare the sauce. Once that’s all ready, you’re ready to cook the shrimp once the rice is mostly done! Everything comes together very quickly.

If you want a different protein, this goes well with chicken, pork, steak, and tofu. I love to use quinoa instead of brown rice here, for a fluffier, more protein-packed meal.

Recipe

Spicy Sesame Shrimp and Green Bean Stirfry

Servings: 4 people

Ingredients

  • 1 ¼ cup dry white rice
  • 12 ounces trimmed string beans
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 pounds medium shrimp shelled and deveined
  • 2 garlic cloves
  • 1 inch ginger knob
  • salt and pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoon soy sauce low-sodium
  • ½ tablespoon hot sauce (or more, if you want it spicier)
  • 1 teaspoon arrowroot powder
  • white sesame seeds to garnish

Instructions

  • Cook the rice according the package instructions.
  • Meanwhile, fill a medium pot one-third of the way with waterand bring to a boil. Top with a colander or steamer basket and once boiling,add the string beans and cook until fork tender. Set aside.
  • Meanwhile, prepare the sauce. In a small bowl, whisktogether the sesame oil, rice vinegar, soy sauce, sriracha, and remaininggarlic and ginger. Separately, whisk together 1 teaspoon of water with thearrowroot powder to make a slurry. Pour into the sauce and whisk to combine.Set aside.
  • While vegetables and rice cook, in a large skillet overmedium-high heat, heat the olive oil. Once oil is shimmering, add the shrimp,half of the garlic and half of the ginger, and season with salt and pepper.Cook the shrimp for 2 minutes, flip, and cook another 2 minutes or untilC-shaped and opaque. Add the cooked string beans and toss. Pour over theprepared sauce and let cook until sauce is thickened, about 2 more minutes.
  • Divide the cooked rice into bowls and top with the shrimp and string bean mixture. Garnish with sesame seeds and serve.

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