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Garlic-Coconut Shrimp and Green Beans
Every stir-fry needs a star to keep you coming back. In this speedy shrimp recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Pat 1 lb. large shrimp, peeled, deveined, dry and place in a medium bowl. Sprinkle 1 tsp. ground turmeric and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over; toss to coat. Set aside.
. large shrimp, peeled, deveined1 lb. ground turmeric1 tsp
2
Cook 6 garlic cloves, thinly sliced, and ¼ cup extra-virgin olive oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about ⏱️ 4 minutes. Add 1 cup unsweetened coconut flakes; cook, stirring often, until golden, about ⏱️ 2 minutes. Drain in a sieve over a small bowl; reserve skillet. Let coconut-garlic mixture cool slightly, then transfer to a small bowl. Add 1 tsp. sugar and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat.
unsweetened coconut flakes1 cup. sugar1 tsp
3
Heat garlic oil in reserved skillet over medium-high. Cook 1 lb. green beans, trimmed, cut into thirds, ¼ tsp. crushed red pepper flakes, and reserved shrimp, stirring occasionally, until shrimp start to turn opaque, about ⏱️ 2 minutes. Add 2 Tbsp. unseasoned rice vinegar and 3 Tbsp. water; cook, stirring occasionally, until shrimp are cooked through and green beans are crisp-tender, about ⏱️ 2 minutes. Transfer to a large shallow bowl; toss in ½ small red onion, thinly sliced, and reserved coconut-garlic mixture.
. green beans, trimmed, cut into thirds1 lb. unseasoned rice vinegar2 Tbsp
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