Chili Crisp Shrimp and Green Beans
Comes together in a flash for a light meal.
Servings: 4
Equipment
- 1 12" skillet
Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 Tbsp Chili crisp
- 1 Tbsp Olive oil
- 2 ea Shallots, peeled and sliced
- 2 Tbsp Sliced almonds
- 12 oz Green beans
- 1 Tbsp Chili garlic sauce
- 1 Tbsp Chili crisp
- 1 tsp Sesame seeds for serving
Instructions
- 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.1 lb Shrimp, peeled and deveined, 1 Tbsp Chili crisp
- Heat the 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.1 Tbsp Olive oil, 2 ea Shallots, peeled and sliced, 2 Tbsp Sliced almonds
- Add the green beans and season with salt and pepper. Cook, turning occasionally, for 4–5 minutes until almost tender-crisp.12 oz Green beans
- 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.1 Tbsp Chili garlic sauce
- Add the remaining 1 tablespoon chili crisp to the skillet and turn the heat to medium-high.1 Tbsp Chili crisp
- 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.
- 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.
- Top with sesame seeds and serve over rice.1 tsp Sesame seeds