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Ingredients
Scale
- 1 pound jumbo shrimp peeled and tails removed
- Salt and pepper for seasoning
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 tablespoons chili crisp
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 10 ounces frozen green beans
- 2 green onions sliced
Instructions
- In a mixing bowl, whisk together the chili crisp, garlic, soy sauce, oyster sauce, honey, rice vinegar, and sesame oil until well combined. Set aside.
- Steam the green beans until cooked, then transfer them to a bowl of ice water to keep them crisp. Drain and set aside.
- Pat the shrimp dry with paper towels to remove excess moisture. Season with salt and pepper, then toss with cornstarch to coat evenly.
- Heat a large skillet over medium-high heat and add the vegetable oil. Sear the shrimp for 1-2 minutes on each side until golden, cooking in batches as necessary. Transfer to a plate when done.
- Pour the prepared sauce into the skillet, reducing the heat to low. Stir and let it simmer for about a minute, then add the shrimp and green beans, gently tossing to coat everything evenly in the sauce.
- Once heated through and coated, remove from heat and sprinkle with sliced green onions. Serve hot over noodles or rice.
Notes
Ensure the shrimp are thoroughly dried before coating with cornstarch for the best texture.
Feel free to adjust the amount of chili crisp based on your spice preference.
This dish is fantastic served with rice or noodles to soak up the delicious sauce.
- Prep Time: 7 minutes
- Cook Time: 22 minutes
- Category: Main Dishes
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 5g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 189mg