Sautéed Garlic Shrimp and Green Beans

Name: Sautéed Garlic Shrimp and Green Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 2 pound shrimp (large, peeled and deveined); 1 pound green beans (trimmed); 2 tablespoon olive oil; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.25 cup low-sodium soy sauce; 0.25 cup peanut butter; 2 tablespoon honey; 2 tablespoon lime juice; 1 tablespoon chili garlic sauce; 2 cup brown rice (uncooked); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground)

A quick and flavorful stir-fry featuring tender shrimp and crisp green beans coated in a savory garlic-lime sauce, served alongside fluffy brown rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Thai
Difficulty: Easy
Cost: $3.48/serving

Dietary

Dairy-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

2 pound shrimp (large, peeled and deveined)
1 pound green beans (trimmed)
2 tablespoon olive oil
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.25 cup low-sodium soy sauce
0.25 cup peanut butter
2 tablespoon honey
2 tablespoon lime juice
1 tablespoon chili garlic sauce
2 cup brown rice (uncooked)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Cook brown rice according to package directions. Keep warm.
In a medium bowl, whisk together the low-sodium soy sauce, peanut butter, honey, lime juice, chili garlic sauce, and 1 tablespoon of olive oil. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and black pepper. Remove shrimp from the skillet and set aside.
Add the green beans to the same skillet. Cook for 3-5 minutes, stirring occasionally, until tender-crisp. Add the minced garlic and grated fresh ginger and cook for 1 minute more, until fragrant.
Return the cooked shrimp to the skillet with the green beans. Pour the prepared sauce over the shrimp and vegetables and toss to coat, cooking for 1-2 minutes until the sauce has slightly thickened. Serve immediately over the warm brown rice.

Notes

To make this meal even quicker, use pre-cooked brown rice pouches. Adjust chili garlic sauce to control spice level.

Nutrition (per serving)

Calories: 500
Protein: 35 g
Carbohydrates: 60 g
Fat: 15 g
Fiber: 7 g
Sodium: 600 mg
Saturated Fat: 2 g
Sugar: 8 g
Cholesterol: 150 mg