Who doesn’t love an easy dinner? This recipe for chili crisp shrimp and green beans comes together in a flash for a light meal you can make any day of the week.
How to make this chili crisp shrimp and green beans:
I’ve been eating these shrimp and green beans on repeat this week. Like, at least three dinners. It’s so easy to make. What I love about this meal is that you only need a few ingredients for big flavor.
As the name suggests, I use chili crisp, which is a Chinese condiment of fried chili peppers and aromatics in oil. There are tons of brands on the market, including Lao Gan Ma. For my recipe, I used chili crisp from Some Daze called Tiger Chili Crisp. Use your favorite brand; there are so many to choose from, and each has its own unique flavor profile.
I also use chili garlic sauce. If you’re a big fan of Huy Fong, you’ll know their chili garlic sauce is hard to come by. Fortunately, there are other brands! I found something similar at Hmart, but you can also buy Lee Kum Lee’s version of chili garlic sauce on Amazon.
What you need:
- Shrimp: I like to use extra jumbo shrimp, peeled and deveined.
- Chili crisp: I love Some Daze, but use your favorite brand here!
- Shallots and almonds: I fry these in some oil until the almonds are a nice golden brown color. You can also use peanuts, crushed walnuts, or even pecans.
- Green beans: You can use another green veggie here, like sugar snap peas, Brussels sprouts, or broccoli florets.
- Chili garlic sauce: If you’re willing to spare a teaspoon from your reserves of Huy Fong, do so! Otherwise, grab another brand online or in the grocery store. You can also use a sweet chili sauce if you want to tone down the heat.
How to make it:
- Step 1: Coat the shrimp in a little chili crisp and transfer to the refrigerator. You can do this before you begin prepping the other ingredients!
- Step 2: Fry up the shallots and then add the almonds. As soon as the almonds turn golden brown, remove them from the skillet.
- Step 3: Add a little more oil and fry up the green beans in the chili garlic sauce. Transfer them to the bowl with the almonds and shallots.
- Step 4: Sauté the shrimp in a little more chili crisp.
- Step 5: Throw in the green beans, and you’re done!
One tip: When you cook the shrimp, let them go until they’re MOSTLY cooked through. You should still see some spots that are very slightly undercooked. Turn off the heat and then add the green beans. Use the residual heat from the skillet to finish cooking the shrimp. This will guarantee that you won’t overcook the shrimp while allowing you to warm up the green beans before serving.
Chili Crisp Shrimp and Green Beans
- Large skillet
- 16 ounces shrimp, peeled and deveined
- 2 tablespoons chili crisp, divided, plus more for serving
- 1 tablespoon neutral oil, plus more if needed
- 2 shallots, peeled and sliced
- 2 tablespoons sliced almonds
- 12 ounces fresh green beans
- 1 tablespoon chili garlic sauce
- Salt and pepper
- Cooked white rice, optional
- Sesame seeds
Prepare the shrimp:
- Pat the shrimp dry and place in a bowl with 1 tablespoon chili crisp. Season with salt and pepper and toss to coat. Refrigerate until needed.
Cook the shallots and almonds:
- Heat 1 tablespoon neutral oil in a large skillet over medium heat. Once hot, add the shallots and cook for 2–3 minutes. Add the almonds and cook for 2–3 minutes until toasted and golden brown. Transfer the shallots and almonds to a bowl.
Sauté the green beans:
- If needed, add another teaspoon of oil to the skillet, and keep the heat at medium. Once hot, add the green beans and season with salt and pepper. Cook, turning occasionally, for 4–5 minutes until almost tender-crisp.
- Add the chili garlic sauce and cook for 1–2 minutes, tossing to coat the green beans. Transfer the green beans to the bowl with the almonds and shallots.
- Carefully wipe out the skillet.
Cook the shrimp:
- Add the remaining 1 tablespoon chili crisp to the skillet and turn the heat to medium-high.
- Pour in the shrimp and arrange into an even layer. Cook without moving for 2–3 minutes. Flip and cook for an additional 2–3 minutes. Continue cooking until the shrimp are just barely cooked through.
- Turn off the heat and pour in the green beans, almonds, and shallots. Toss to coat, using the residual heat in the skillet to finish cooking the shrimp. Taste and season.
- Arrange the shrimp and green beans on a serving platter. Serve with cooked white rice if you like. Enjoy!