Shrimp With Green Beans In Thai Chili Sauce Recipes

SPICY THAI SWEET CHILI SHRIMP {SHEET PAN DINNER}

Steps:

• If you're making the Thai Sweet Chili Sauce from scratch, be sure to start that well in advance (at least an hour before dinner).
• Pre-heat oven to 450º F.
• Wash your veggies, pat them dry, and place them in a large bowl. Drizzle them with the olive oil and sprinkle with salt and pepper. Toss to coat, and transfer the veggies to a baking sheet. Spread them out evenly, creating room in the center for the shrimp. Set aside.
• Prepare the shrimp and pat them dry with a paper towel. Transfer the shrimp to the middle of the baking sheet and sprinkle with a bit of salt and pepper.
• Bake the shrimp and veggies for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender.
• Remove the baking sheet from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions.
• You can serve the shrimp and veggies on their own, over coconut rice, or quinoa. (Or any other grain you love!) Spritz your food with fresh lime juice before you dig in.

SHRIMP WITH GREEN BEANS IN THAI CHILI SAUCE

Steps:

• Heat oil in work, add red curry paste and stir to dissolve (about 30 seconds). Add 1/2 cup water and lime leaves or juice. Stir cook about 1 more minute.
• Add shrimp, green beans,onion, and sugar, Cook 1 minute on high, stirring. Reduce heat to medium and add the rest of the water. Continue cooking until shrimp and done and beans are hot-crisp, about 3 minutes.
• Transfer to serving dish and garnish with red pepper and cilantro.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• 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.
• 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.
• 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.