Chile-Crisp Shrimp and Green Beans

By Ali Slagle

Published May 5, 2020

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
5(3,715)
Comments
Read comments

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 tablespoon low-sodium soy sauce

  • 1 teaspoon granulated sugar

  • 1 teaspoon red-pepper flakes

  • ¾ teaspoon ground cumin

  • 1 pound large shrimp, peeled and deveined

  • Kosher salt and black pepper

  • 6 tablespoons canola oil

  • 1 large shallot, halved lengthwise and thinly sliced through the root

  • 4 garlic cloves, thinly sliced crosswise

  • 1 cinnamon stick

  • 10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces

  • ¼ cup roasted, salted peanuts, coarsely chopped (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 183 milligrams cholesterol; 388 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 26 grams fat; 4 grams fiber; 568 milligrams sodium; 28 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.

  2. Step 2

    Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.

  3. Step 3

    Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,715 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Chris

Here’s a version for the extremely lazy, which probably falls in the category of “not even the same recipe,” and I usually judge those folks, but *shrug*. It was very tasty. Eliminate the red pepper flakes from the marinade, skip the homemade shallot oil, then stir-fry with 1T peanut oil plus 1T of store-bought chili crisp (I used Momofuku). Keep everything else the same.

Randy

This was delicious and I'll make it again. I used fresh asparagus. This can be done in 20 minutes if you have a sous chef. Otherwise, it'll take a half hour. There's no need to strain the shallot / garlic in a sieve. Just use a slotted spoon to remove it. And 4 tbsp (1/4 cup) of oil was plenty.

Janna

I've made this twice now, it's pretty easy and delicious. I used honey instead of sugar for the marinade and it really took the flavor to the next level. Fair warning though, go easy on the salt especially if using full sodium soy sauce. I am a notorious salt lover and the first attempt at cooking this was too salty even for me. Second time around I backed off on additional salt entirely, only adding a little bit to taste at the very end. Much better!

Diane

What fish fillet is a good substitute for shrimp?

mongoose

This slaps but it does NOT take 20 minutes for anyone normal to make. The cook time along is 15 or 16 minutes WHO is out here prepping half a pound of greenbeans and a shallot four cloves of garlic under 10 minutes?? Frankly this took me almost 2 hours and that may be a skill issue but I’m not convinced even the most proficient cook would take less than 40 minutes to get all this done. Dishonest! However, also scrumptious so it’s getting 5 stars despite my EXTREME DISSATISFACTION with the stated time estimate. I used chili crisp in place of red pepper flakes.

Eric

This was just ok for me - one of the few NYT recipes that I won't put in the 'make again' category. It wasn't bad per se, but was pleadingly desperate for some lime juice to brighten it up. I could also see the addition of honey as helping the generally muddled flavors that came out of my bowl when cooked according to the recipe.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.