Fragrant and flavorful, but-too-spicy — this ginger, garlic + lime shrimp dish sautéd with green beans gets requested again and again.
Ingredients
1 lb frozen jumbo (16–20) shrimp, thawed
.5 lb garden-fresh green beans, ends clipped, cut to 3–4” segments
3 cloves garlic, thin sliced
1 T grated fresh ginger
juice of 1 lime
3 T sesame oil
2 T fish sauce
1 t chili-garlic sauce
Method
Using kitchen scissors or a paring knife, cut open the back of each shrimp shell from end to end, remove “vein” to clean. Rinse shrimp and pat dry with a paper towel.
Heat sesame oil in a large skillet over medium heat until the oil starts to shimmer. Add garlic and grated fresh ginger and sauté 1–2 minutes to allow them to release their aromatics. Immediately add the shrimp and any extra sesame oil if they are not all glossy. Sauté 3–5 minutes until at least half of each shrimp body starts to turn light pink – but do not turn over the shrimp, let the shells brown just a bit on the bottom side.
Add the green beans, lime juice, fish sauce and chili-garlic sauce, then toss lightly and reduce heat to low and cover. Allow to simmer for about 3–4 minutes so the beans get steamy hot but are still crunchy.
Transfer mixture to a serving bowl and serve with a healthy portion of sticky white rice (I like to make the rice ahead and eat it at room temperature in the summer).