This recipe is really just a variation of my other stir fry recipes also found on this blog: Chicken and Green Bean Stir Fry (EF, DF, GF) and Chicken Asparugus and Mushroom Stir Fry (EF, DF, GF). Stir Fry is so good and allergy friendly. I think it is worth reposting in numerous variations.
Both of my kids love shrimp, especially my oldest. So, this was a big hit at my house tonight!
Shrimp and Green Bean Stir Fry
1 lb fresh green beans, ends trimmed and halved
1 lb shrimp, deveined and peeled
1 T olive oil
4 cloves garlic, minced
½ t ground ginger
½ t freshly ground black pepper
1 t cornstarch
¼ c water
¼ c reduced-sodium soy sauce*
2 T honey
Steam green beans in a steamer pan for about 10 min or until tender when pricked with a fork. While the green beans are steaming, preheat skillet and add oil, shrimp and garlic to hot skillet and sprinkle with ginger and pepper. Sauté, until shrimp are pink and slightly curled, about 3-5 minutes. Add steamed green beans to skillet. Mix water, cornstarch and soy sauce. Pour over shrimp and green beans. Add honey and stir until incorporated and sauce starts to thicken. Serve over your favorite rice.
* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.