Break out of your dinner time rut with this quick and easy Spicy Shrimp and Green Beans recipe!
I’m always down for some crazy easy dinner options and this spicy shrimp dish does not disappoint!
Inspired by my beloved Spicy Sriracha Green Beans, this saucy shrimp and veggie combo is simple but oh so flavorful!
The sauce is a mix of low sodium soy sauce, sweet chili sauce, Sriracha, garlic, and ginger with some crushed red pepper flakes and toasted sesame seeds for extra fire and flair.
Use the Sriracha and the crushed red pepper flakes to control the heat. You can make it a wee bit milder if preferred or go all-out spicy by adding extra.
Veggie Options
Even though this dish highlights green beans, you can play around with what veggies you use for this recipe.
Choose a combination of several veggies or just use your favorite from the list below.
- bell pepper
- broccoli
- snow peas
- snap peas
- carrots
- bok choy
- zucchini
If you choose a different veggie simply adjust the cooking method to suit your choice of veg and have at it! All of these options cook super fast and taste great.
Serving Suggestions
This spicy stir-fried shrimp and green beans is basically a main dish and side dish in one.
To round out the meal even further I like to add fluffy white rice or ramen noodles. It’s total comfort food and tastes like fancy takeout!
You could also serve it with brown rice, fried rice, or even Quinoa Fried Rice. Plain or jazzed up Cauliflower Rice also makes an excellent pairing as does adding extra vegetables.
Spicy Shrimp and Green Beans
I’m so super excited for y’all to try this spicy stir fry!
The recipe below serves 2, perfect for sharing with a special someone or for enjoying half now and half later because the leftovers are BALLER!
Serving a family of four? Double the recipe and you’re good to go!
Spicy Shrimp and Green Beans
Ingredients
- 8-10 oz fresh raw shrimp (thaw if frozen)
- 8 oz green beans
- 1-2 tsp light sesame oil or avocado oil
- 1-2 TBSP chopped green onion to garnish
SPICY SRIRACHA STIR FRY SAUCE
- 3 TBSP low sodium soy sauce gluten-free or regular
- 3 TBSP sweet chili sauce
- 2 TBSP Sriracha plus extra to taste
- 2 cloves garlic (smashed, peeled, + minced)
- 1 tsp freshly grated ginger
- 2 tsp toasted sesame seeds optional
- ¼ tsp crushed red pepper flakes plus extra to taste
Instructions
- Clean and peel shrimp, defrosting if needed. Lately I’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like.
- Whisk together sauce ingredients in a small bowl. Set aside.
- Fill a large pan or high-sided skillet with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes. A quick boil of the green beans helps them tenderize faster. If preferred, skip this step and stir fry the beans a bit longer before adding shrimp and sauce.
- Drain and rinse green beans and return to pan. Bring to medium-high heat with a little light sesame oil or avocado oil. Stir fry green beans for a minute or two until tender, then add shrimp and sauce. Reduce heat to medium.
- Allow to simmer for a couple minutes, uncovered, to thicken the sauce and fully cook the shrimp.
- Cook shrimp on each side for about 1-2 minutes until shrimp are cooked through. Cook time will vary a bit based on the size you choose, so look for curled, opaque shrimp and you’re good to go!
- Remove from heat once the green beans are tender, the shrimp is cooked through and dthe sauce is nice and bubbly.
- Garnish with additional toasted sesame seeds and chopped green onion. For extra fiery shrimp you can even add additional crushed red pepper flakes or Sriracha.
- Serve with choice of rice, cauliflower rice, noodles, quinoa, or straight up!
Notes
Nutrition
If you get a chance to try this spicy shrimp and green beans recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Way too hot and spicy even without the red pepper flakes!
Hi Robert! Sriracha chili sauce is spicy, especially for those with less heat tolerance. For a non-spicy or lightly-spicy recipe this would need to be reduced to taste. I titled this one Spicy Shrimp and Green Beans to reflect the heat level.
Finally a recipe that is actually spicy!! We made this for dinner last night. Sooo good. I cant wait to use the sauce on other Stir-fry mixes
Great easy dish!
Thank you Linda!
A ton of sodium don’t you think …like 5000 mg per recipe that’s insane for 2 people crazy. Next recipe Please >>>
Hey Jax — that seemed super high to me as well. I recalculated it by hand versus using the recipe card calculator and it’s about 1457 per serving and can further be reduced by decreasing the amount of soy sauce used. Liquid aminos are a popular swap and have half the sodium of low sodium soy sauce I believe. Hope that helps!
Absolutely delicious, will definitely make again!
I’m so happy you enjoyed them, Sharyn! Thanks!
Loved how flavorful this was! The shrimp cooked up perfectly!
Thanks Suzy! I’m so happy the recipe was a hit!