20-Minute Sticky Chili-Garlic Skillet Shrimp & Blistered Green Beans

Instructions

1. 1

   In a small bowl or liquid measuring cup, whisk together the 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp chili crisp, 1 tsp toasted sesame oil, 3 cloves garlic, and 1 tbsp fresh ginger. This is your flavor bomb; set it aside right next to the stove so it's ready to go.

   3 min

   Tip: Mise en place (having everything ready) is actually important here. Once we start cooking, things move fast.

2. 2

   Pat the 1 lb large shrimp completely dry with paper towels. Toss them in a medium bowl with the 1 tbsp cornstarch until evenly coated. The cornstarch protects the delicate shrimp from the high heat and will act as the thickener for our sticky glaze.

   2 min

   Tip: Don't skip patting them dry! If the shrimp go in wet, they'll steam instead of sear.

3. 3

   Heat 1 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the 12 oz fresh green beans and let them sit undisturbed for a full minute so they get some good char. Toss and cook for another 4-5 minutes until blistered and crisp-tender. Transfer the beans to a plate.

   6 min

   Tip: Don't overcrowd the pan. If your skillet is small, do this in two batches to ensure blistering rather than steaming.

4. 4

   While the beans finish blistering, pop the 2 pouches microwave jasmine rice into the microwave according to package directions. I *always* keep these on hand for rapid-fire weeknights.

   3 min

   Tip: Embrace the shortcut! Pre-cooked rice pouches are life-savers and turn a 40-minute ordeal into a 20-minute reality.

5. 5

   Return your empty skillet to the heat and add the remaining 2 tbsp neutral oil. Drop in the cornstarch-coated shrimp in an even layer. Sear undisturbed for 1.5 minutes until bright pink on the bottom, then quickly flip and cook for 1 more minute.

   3 min

   Tip: They don't need to be fully cooked through yet; they'll finish in the sauce.

6. 6

   Give your reserved sauce a quick stir (the honey settles) and pour it directly into the skillet with the shrimp. Let it bubble furiously for 1-2 minutes. The cornstarch from the shrimp will instantly turn the liquid into a shiny, sticky glaze that coats everything perfectly.

   2 min

   Tip: Scrape the bottom of the pan as the sauce bubbles to pick up any browned bits.

7. 7

   Add the blistered green beans back into the skillet. Toss everything together for 30 seconds just to coat the beans in that incredible sticky sauce. Serve immediately over the hot rice, garnished generously with the 2 green onions. Takeout who?

   2 min