Thai

Medium · Warm

Lime-Bright Shrimp and Green Beans

Shrimp and green beans stir-fry together over high heat with garlic until both are just cooked — the beans still carrying a faint snap, the shrimp curled and pink. Lime juice goes over at the very end, cutting through the garlic and brightening the whole pan. Over white rice, it is a fast weeknight meal that does not feel rushed.

Recipe by

Linh Nguyen

The Pho Whisperer

Prep

15 min

Cook

15 min

Total

30 min

Method

Prepare

Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Set aside.

Trim the ends from the green beans. Bring a pot of salted water to a boil.

In a small bowl, whisk together the lime juice, soy sauce, minced garlic, and grated ginger until the ginger is fully incorporated.

Cook

Blanch the green beans in the boiling water for 2 minutes. Drain and immediately transfer to a bowl of ice water to preserve their bright color and crisp texture. Drain again and set aside.

Heat the sunflower oil in a large skillet over medium-high heat until it shimmers.

Add the shrimp in a single layer. Cook without stirring for 1 minute, then flip and cook another 1 to 2 minutes until they turn pink and curl. Remove from heat immediately.

Bring It Together

In a large bowl, combine the blanched green beans and the cooked shrimp.

Pour the lime sauce over the top and toss gently to coat every surface.

Scatter the fresh cilantro leaves over the dish and give one final, gentle toss. Serve warm or at room temperature, letting the herbs shine.

Nutri-Score

Excellent balance

A–E · lower is better · score -4

Calories

263

per serving

High in protein · 34gLow sugar · 3gLow saturated fat · 1g

Protein

34g

Carbs

17g

Fat

Sat. fat

Fiber

Sugar

Sodium

1506mg

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.6

per serving

ECarbonBEU all-round· carbon sets the grade

Water

23m³

Land

46Pt

Runoff

1.1g P

Shrimp, peeled and deveined drives 94% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderFresh

Aromas

HerbalCitrusPungent

Kitchen Equipment

Primary Tool

Wok

Chef Knife Cutting BoardMixing BowlsMeasuring Spoons Measuring Cups Paper TowelsBowls For Ice Bath

Counter FootprintMedium

Techniques

Blanching Pan SearingTossing

Safety & Storage

Allergen Warning

Shrimp is a major shellfish allergen - ensure all utensils, cutting boards, and serving dishes are thoroughly cleaned if also preparing dishes for shellfish-allergic individuals.

Cooking Temperature

Cook shrimp to internal temperature of 145°F (63°C) - they should turn pink and curl into a C-shape. Avoid undercooking as raw shellfish poses bacterial risk.

Cross Contamination

Keep raw shrimp separate from other ingredients during prep. Use dedicated cutting board and wash hands thoroughly after handling raw shellfish.

Storage

Refrigerate leftovers within 2 hours. Store cooked shrimp dishes at 40°F (4°C) or below. Consume within 2-3 days for optimal safety.

High Risk Population

Pregnant individuals, young children, elderly, and immunocompromised persons should only consume shrimp that has been cooked to proper temperature - avoid any raw or undercooked shellfish.

Shelf Life

This dish is best consumed within 2 hours of cooking when served warm. At room temperature, lime-acidic foods with protein should not sit out longer than 2 hours (1 hour if ambient temperature exceeds 90°F).

Handling

Pat shrimp completely dry before cooking to ensure proper searing. Cross-contact with soy sauce requires careful storage away from allergen-sensitive individuals until consumed.

Ingredient Substitution

To make this recipe truly gluten-free, substitute wheat-based soy sauce with tamari, liquid aminos, or coconut aminos. Clearly label the recipe as 'contains soy' regardless of sauce type.

Pro Tips

Technique

Never walk away from the shrimp — they go from perfect to overcooked in seconds. Watch for the pink curl and remove them from heat the moment they turn.

Substitution

If Thai basil is available, swap it for half the cilantro. Its anise warmth complements the lime beautifully.

From the chef

Lime juice goes in at the very last moment — after the shrimp are curled and pink, after the green beans are blanched just enough to hold their snap — so nothing is dulled by lingering heat. The garlic and ginger carry the pan; the lime cuts through and brightens everything in an instant. Cilantro falls over the top with a gentle toss, still whole and vivid. Over white rice, this is a weeknight meal that moves quickly but never feels rushed, because the freshness was protected at every step.

Linh NguyenThe Pho Whisperer

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TagsWeeknight DinnerQuickSeafoodAsianHerb ForwardBright

AllergensShellfishSoyGluten

Source: generated · May 30, 2026