Chile-Crisp Shrimp and Green Beans
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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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- 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
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Cooking Notes
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.
Kate
Tasty, fun recipe. It wasn’t difficult, but it did take more like an hour to make, given prep, which included peeling frozen shrimp. The cinnamon had me scratching my head but it didn’t come through strongly in the end.
Faded elegance
TJ’s great chili onion crunch dressed up with the shallots turned out a great approximation. Thanks for the basic idea!
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!
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.
Equilibrist
I made this last night—it was pretty good but the oil lacked some kick, so I added more red pepper flakes to the oil/garlic/shallot mixture while they fried. Otherwise the only heat you get in the dish is from the shrimp marinade.
diyana
So yummy and easy! Def going in my rotation. Made it with bok choy, served over rice. Doubled marinade added a little grated ginger, 1 tsp lime juice, 1 tsp MSG, and a splash of rice vinegar. I followed Serious Eats' method to make sure I got the shallots fried correctly. Added garlic 3 mins after the oil started bubbling. Seasoned w a lil MSG salt. Omitted adding salt throughout upon the suggestions of other commenters and it turned out perfectly balanced.
gregg
great recipe, everyone loved it. Didn't have shallots so I used half white onion, very thinly sliced. I also didn't bother with moving the beans around to make room for the shrimp - just toss them in and stir almost constantly.
Flo
Tricky part of this recipe is ensuring that the garlic and shallots do not go from golden brown to burnt, which can easily occur within 45 seconds. I would really reduce the heat at this step. Slotted spoon over sieve. Used asparagus instead of green beans, but otherwise followed the recipe to a T, including the use of roasted, salted peanuts (say yes, unless you're allergic). Served with rice and paired with Jurtschitsch Grüner Veltliner Terrassen 2015. Thought it was good, not great.
joansey
Make 3x sauce. For crisp pieces, start shallots first, then add garlic after maybe 2 min so it doesn’t become bitter. Remove asparagus/beans from pan after cooking, then add back after shrimp are fully cooked, and mix all together to maintain crisp/tender bites of the vegetable.
Mandy
Hi all. Regarding the time required comments. Recipes assume you have all your ingredients prepped and ready to go. If your shrimp is peeled and deveined and your shallots chopped, it should take 20ish min. You can't count prep in the recipe time, and I think that is where people are getting frustrated.
Barry
I mixed asparagus with green beans and used 2 tbsp of Korean chili crisp. Good recipe.
EN
Excellent recipe! Will make again. A lot of bang for your buck in terms of time and ease, with great flavors. I used peeled deveined shrimp for speed. One process adjustment: Putting the shrimp in with the beans overcrowded the pan; maybe I should have used something bigger. Next time I would just remove the beans, cook the shrimp, then add everything back together. Go heavy on the shallots and garlic; those plus the flavored oil really make the recipe!
Nat
Tasty. Used frozen shrimp. Did the chile crisp and asparagus as described. Added some cabbage and cilantro to the bowl. No nuts.
Brenda
I tripled the marinade and added grated ginger. Used more green beans. 1/4 cup avocado oil. Topped with the fried shallots and cashews because I didn’t have any peanuts. Served over rice. Pretty quick for a weeknight meal! We loved it.
Lorry Kennedy
Like another comment, doubled the sauce, split sweetness between honey and sweet chili sauce. And, used a dash of cinnamon rather than a stick… was delicious.
Leskap19
Trav says double the shallots next time
david
This recipe is a weeknight staple for us. Love it. We double the sauce the shrimp are marinated in and put it over rice. 10/10 easy, delicious, weeknight meal.
H.D.
Delicious and straightforward. I doubled the sauce (except for the red pepper flakes) and cooked the beans and shrimp separately because my pan wasn’t large enough to accommodate both. Will definitely make this again!
HomoChef
Omg. This is deeeeelish and easy to whip up. Didn’t drain the garlic/shallots, just scooped out and used a few dashes of cinnamon instead of the stick. Added mushrooms and substituted pecans for the peanuts. Sesame seeds, cilantro and lime to garnish. Will definitely be making again.
Loulou
Super YUMMY! The whole family devoured it, and I can't wait to make it again. My only reserve: the illusory claim that it can be prepared in "20-minutes". Unless you have a sous-chef to shell and devein your raw shrimp ahead of time, count on an hour from start to finish - 45-minutes if you are a whiz.
Geri
We loved this and will make it again soon. I opted for asparagus, which was a perfect with the shrimp and home-made chili crisp. Preparing the sauce and crisping the shallot and garlic ahead of time meant that it all came together rather quickly at dinner time. We paired it with a Pinot noir and next time we will go with a Merlot.
DRK
The comments about time to make are SOOOO true. I am relieved to read them, because this is a recurring problem with NYT recipes for me. Some recipes have 15 ingredients and so many prep steps! Please, NYT, give us realistic estimates for ALL the steps.
loretta p
Easy fast and delicious. I had 12 rather large shrimp and I didn’t weigh them to know if they equaled 1lb. but they worked quite well. I used asparagus and served over basmati rice. As a side we made an Asian-style cucumber salad and the flavors all complemented each other very well. As per another’s note, I did not add additional salt. A great Ash Wednesday meatless meal.
LE Goldman
When I first saw the cinnamon stick and cumin, I was skeptical but this turned out to be a uniquely tasty dish! I used asparagus and king oyster mushrooms as the vegetable — otherwise, I followed the recipe exactly, including the peanuts. Instead of using a strainer, I just scooped out the crispy shallots and garlic with a slotted spoon and then used the oil in the wok that was already there. I will make this again.
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