Green Bean and Shrimp Stir Fry is easy to make yet full of flavor. It cooks in one pan in minutes and pairs well with steamed rice. Perfect for an Asian-inspired lunch or dinner at home!
Too pressed for time to make a complicated meal? This green bean and shrimp stir-fry will be a welcomed addition to your dinner rotation!
It goes from kitchen to table in less than 20 minutes and comes together with simple pantry staples you most probably already have on hand. Plus, it cooks in one pan so there's less dishes to worry about after!
The recipe is so quick and easy, you'd be pleasantly surprised how full of flavor the dish turns out. The combination of tender-crisp green beans, plump shrimp, juicy tomatoes, and sweet and salty sauce over piping hot steamed rice is sure to hit the spot!
- Protein- for best results, use shell-on medium size shrimp and peel them yourself. Although already peeled shrimp are convenient to use, I find they have a tougher texture when cooked.
- Veggies- green beans; also known as string beans or locally as Bagiuo beans. Use Roma tomatoes for a juicier, sweeter taste.
- Sauce- a simple mixture of brown sugar and soy sauce!
- Use a wide wok or a pan with high sides to allow plenty of space to sear the ingredients.
- This recipe is very quick so have all the ingredients ready to go.
- For a more tender green beans, sear on medium high heat and then add ¼ cup water, cover, and steam until tender-crisp before adding sauce ingredients.
- If you prefer a bit of heat, stir in ¼ teaspoon dried red pepper flakes to the sauce.
How to serve and store
- Serve this string bean and shrimp stir fry as a main dish with steamed rice or noodles for a tasty take-out fake-out meal at home!
- Keep leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3 minute-intervals or in a wide skillet over medium heat until heated through.
- ¼ cup soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons canola oil
- ½ pound medium shrimp, peeled and deveined
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 pound green beans, ends trimmed and cut into halves
- pepper to taste
- In a small bowl, combine soy sauce and sugar and stir until sugar is dissolved. Set aside.
- In a wide pan or wok over high heat, heat 1 tablespoon of the oil. Add shrimp and cook, stirring frequently, for about 1 to 2 minutes or just until color changes to pink. Remove from pan and keep warm.
- In the pan, add the remaining one tablespoon oil. Add green beans and cook, stirring regularly, for about 3 to 4 minutes or until almost done.
- Add onions and garlic and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add tomatoes and cook, stirring regularly, until they begin to soften and release juice.
- Add soy sauce-sugar mixture and shrimp. Season generously with pepper.
- Continue to cook for about 1 to 2 minutes or until green beans are tender-crisp and shrimp are cooked through. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”