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This Shrimp and Green Beans recipe delivers plump shrimp and crisp green beans in a savory garlic sauce in just 20 minutes. It’s a satisfying weeknight meal that feels special enough for guests. The aroma alone is worth it.

Recipe Overview

Why You’ll Love This Shrimp and Green Beans

Fast & easy: Ready in about 20 minutes with simple ingredients.
Perfect texture: Tender shrimp and crisp green beans in every bite.
Flavorful sauce: A glossy, savory coating that makes the dish sing.
Versatile serving: Great over rice, noodles, or on its own.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
340 g fresh green beans, trimmed
3 cloves garlic, minced
1 small onion, thinly sliced
2 tbsp olive oil or vegetable oil
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
1 tsp sesame oil
1/2 tsp red pepper flakes (optional, for heat)
1/4 cup chicken or vegetable broth
1 tbsp fresh ginger, grated
2 green onions, sliced (for garnish)
To taste salt and black pepper

Tools: A large skillet or wok, a sharp knife, and a mixing bowl.

Notes: Using fresh, good-quality shrimp makes a difference. Don’t skip the sesame oil for that final nutty aroma.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	9 g
Carbs:	16 g
Fiber:	4 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is a small step with a big impact. If the shrimp are wet, they’ll steam instead of getting a nice sear. Just a quick pat with a paper towel makes all the difference for that perfect texture.
Don’t overcook the shrimp. They cook incredibly fast—just a couple of minutes per side until they’re pink and opaque. Overcooked shrimp become rubbery and tough, so keep a close eye on them.
Use fresh green beans for the best crunch. Frozen beans can work in a pinch, but they often release more water and can become a bit mushy. Fresh beans hold their shape and provide that wonderful snap.
Have all your ingredients prepped and ready. Because this dish comes together so quickly, you won’t have time to chop garlic or measure soy sauce once you start cooking. A little mise en place makes the process smooth and stress-free.

How to Make Shrimp and Green Beans

Step 1: Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season them lightly with a pinch of salt and black pepper. Trim the ends off your green beans and slice the onion thinly. Mince the garlic and grate the ginger. Having everything ready to go is the key to a seamless cooking experience.

Step 2: Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the green beans. Cook them for about 4-5 minutes, stirring occasionally, until they’re bright green and starting to get some slight char marks. You want them tender-crisp, not soft. Remove them from the skillet and set them aside on a plate.

Step 3: Add the remaining tablespoon of oil to the same skillet. Add the shrimp in a single layer, making sure not to crowd the pan. Cook for about 1-2 minutes per side, until they turn pink and opaque. You’ll notice they curl up nicely. Don’t move them around too much—let them get a nice sear. Remove the shrimp from the skillet and set them aside with the green beans.

Step 4: In the same skillet, add the sliced onion. Cook for 2-3 minutes until it begins to soften and become translucent. Now add the minced garlic and grated ginger, and cook for just 30 seconds until fragrant—be careful not to burn it! The aroma at this stage is absolutely incredible.

Step 5: Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom. Then add the soy sauce, honey, and red pepper flakes if using. Let the sauce simmer for a minute or two until it slightly reduces and thickens. You should see it start to coat the back of a spoon.

Step 6: Return the cooked shrimp and green beans to the skillet. Toss everything together gently to coat everything in that glorious sauce. Let it heat through for just one final minute. Finish by drizzling with the sesame oil and giving it one last toss. Taste and adjust seasoning if needed.

Step 7: Serve immediately, garnished with the sliced green onions. The dish is best enjoyed hot, when the shrimp are perfectly tender and the green beans still have their delightful crunch.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp and beans become watery upon thawing.
Reviving: Reheat gently in a skillet with a splash of water or broth.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky rice is the perfect base to soak up every last drop of that savory sauce.
Simple sesame noodles — Toss some cold noodles with a bit of sesame oil and soy sauce for a fantastic textural contrast alongside the main dish.
Quick-pickled cucumbers — Their bright, acidic crunch cuts through the richness of the shrimp and provides a lovely, refreshing balance.

Drinks

Crisp, dry Riesling — Its slight sweetness and high acidity complement the savory, garlicky notes of the dish beautifully without overpowering it.
Iced green tea with lemon — A refreshing, non-alcoholic option that cleanses the palate between bites and enhances the meal’s light feel.
Light lager or pilsner — The crisp, clean finish of a cold beer is a classic pairing that works wonderfully with the simple, savory flavors.

Something Sweet

Mango sorbet — The sweet, tropical fruit flavor is a fantastic, light way to end the meal, leaving you feeling refreshed and satisfied.
Fortune cookies — A fun, thematic finish that adds a little bit of whimsy and a sweet, crunchy texture after the savory main course.
Lychee fruit — Chilled, canned lychees offer a juicy, floral sweetness that feels like a natural extension of the meal’s flavor profile.

Top Mistakes to Avoid

Overcrowding the pan. If you add too many shrimp at once, they’ll release moisture and steam instead of searing. Cook in batches if necessary to get that perfect, caramelized exterior.
Overcooking the shrimp. I’ve messed this up before too… shrimp cook in just 2-4 minutes total. As soon as they turn pink and opaque, they’re done. Any longer and they become tough and rubbery.
Using bottled minced garlic. The flavor just isn’t the same. Freshly minced garlic has a brighter, more aromatic quality that really makes the sauce sing. It’s worth the extra minute of effort.
Skipping the deglazing step. Those browned bits at

Shrimp And Green Beans

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 20 minutes

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Make this easy Shrimp and Green Beans recipe in just 20 minutes! A savory, garlicky weeknight dinner that's healthy and delicious. Get the full recipe here!

Ingredients

For the Shrimp and Green Beans:

450 g large raw shrimp (peeled and deveined)
340 g fresh green beans (trimmed)
3 cloves garlic (minced)
1 small onion (thinly sliced)
2 tbsp olive oil or vegetable oil
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
1 tsp sesame oil
0.5 tsp red pepper flakes (optional, for heat)
0.25 cup chicken or vegetable broth
1 tbsp fresh ginger (grated)
2 green onions (sliced, for garnish)
salt and black pepper (to taste)

Instructions

01
Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season them lightly with a pinch of salt and black pepper. Trim the ends off your green beans and slice the onion thinly. Mince the garlic and grate the ginger. Having everything ready to go is the key to a seamless cooking experience.
02
Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the green beans. Cook them for about 4-5 minutes, stirring occasionally, until they’re bright green and starting to get some slight char marks. You want them tender-crisp, not soft. Remove them from the skillet and set them aside on a plate.
03
Add the remaining tablespoon of oil to the same skillet. Add the shrimp in a single layer, making sure not to crowd the pan. Cook for about 1-2 minutes per side, until they turn pink and opaque. You’ll notice they curl up nicely. Don’t move them around too much—let them get a nice sear. Remove the shrimp from the skillet and set them aside with the green beans.
04
In the same skillet, add the sliced onion. Cook for 2-3 minutes until it begins to soften and become translucent. Now add the minced garlic and grated ginger, and cook for just 30 seconds until fragrant—be careful not to burn it! The aroma at this stage is absolutely incredible.
05
Pour in the chicken broth to deglaze the pan, scraping up all those delicious browned bits from the bottom. Then add the soy sauce, honey, and red pepper flakes if using. Let the sauce simmer for a minute or two until it slightly reduces and thickens. You should see it start to coat the back of a spoon.
06
Return the cooked shrimp and green beans to the skillet. Toss everything together gently to coat everything in that glorious sauce. Let it heat through for just one final minute. Finish by drizzling with the sesame oil and giving it one last toss. Taste and adjust seasoning if needed.
07
Serve immediately, garnished with the sliced green onions. The dish is best enjoyed hot, when the shrimp are perfectly tender and the green beans still have their delightful crunch.