Shrimp and Green Beans Stir Fry

Shrimp and green beans come together in this quick stir fry for a flavorful one pan meal that’s perfect for busy weeknights. It’s simple, satisfying, and ready in under 30 minutes.

For another delicious green bean recipe, try my Brown Sugar Green Beans.

Easy Green Beans Stir Fry

Shrimp and green beans is a quick and easy weeknight dish that stays in steady rotation at my house. Growing up in Guyana, weekday meals were simple, usually a vegetable paired with a protein and served with a side of rice. My mom saved dishes like fried rice, baked chicken, and cook-up rice for weekends when guests were more likely to stop by.

After moving to Denver, I couldn’t find bora, also known as Chinese long bean, so I started using frozen petite green beans instead. I sauté the green beans over high heat until tender, giving them that stir fried flavor I love, and the recipe still carries the same delicious taste I grew up with—now made Whole30 and Paleo-friendly.

Why You’ll Love This Shrimp and Green Beans Recipe

• Easy Weeknight Dinner: This recipe uses frozen green beans for convenience and comes together quickly in one pan, making it perfect for busy nights.
• Packed with Flavor: Aromatics like garlic, onion, and thyme create a rich base, while coconut aminos add depth. The vegetables are sautéed until slightly caramelized for extra flavor in every bite.
• Low Carb: Made with lean shrimp and green beans, this dish is naturally low in carbs and fits well into Whole30, paleo, or gluten-free meal plans.

Ingredients for Shrimp and Green Beans

I like using frozen petite green beans because they’re easy to keep on hand and cook up quickly without sacrificing texture. The coconut aminos add a rich, savory flavor that reminds me a bit of how cassareep tastes in some of my favorite Guyanese recipes.

• Green beans. Frozen petite green beans are a convenient substitute for bora and hold up well when sautéed, giving the dish a crisp, tender bite.
• Shrimp. Large peeled and deveined shrimp cook quickly and absorb the bold seasonings, making them the star protein of the meal.
• Onion, tomato, and garlic. These aromatics form the flavorful base of the stir fry, adding depth, sweetness, and a savory kick.
• Avocado oil. A neutral, high-heat oil that’s perfect for stir frying the shrimp and vegetables without overpowering the other flavors.
• Coconut aminos or cassareep. These bring a slightly sweet, umami-rich flavor that ties the whole dish together and adds a Caribbean twist.
• Seasoning. I use dried thyme, paprika, cayenne, granulated garlic, salt, and black pepper. These ingredients infuse both the shrimp and vegetables with warmth, spice, and a well-rounded flavor profile.
• Lemon juice. A splash of lemon brightens the shrimp and helps tenderize it while it marinates.

See recipe card for quantities.

How to Make Shrimp and Green Beans

Preparing the Petite Green Beans

For this Shrimp and Green Beans dish I love to cut my green beans into 1/2 inch pieces. Since I always use frozen Petite Green Beans these must be completely defrosted before chopping up.

Preparing the Shrimp

I always sauté my shrimp first. I season the shrimp with some basic pantry staples, like granulated garlic, onion powder, paprika,  dried thyme, salt and pepper. Then I sauté the shrimp in hot oil for a few minutes. Not enough time to cook the shrimp completely but enough to seal in some of the flavors of the seasoning. Then I remove the shrimp from the pan and cook the green beans.

Bring the Shrimp and Green Beans dish together

After sautéing the green beans with some tomatoes, onions and garlic I add the shrimp back in and continue to sauté for a minute or two, then remove from the heat and enjoy. It is that simple. Most of the work is spent chopping up the green beans!

Once you get that out of the way, the rest of the dish comes together really quickly. I like my green beans cooked with a little bit of snap still in them but you can feel free to cook yours a bit longer if you like them softer.

Storage

Store any leftover shrimp and green beans stir fry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water or oil to help loosen the sauce and keep the shrimp from drying out. You can also reheat it in the microwave in 30-second intervals until heated through. For the best texture, avoid overcooking during reheating to keep the shrimp tender.

Tips for the Best Stir Fried Green Beans and Shrimp

• Use frozen petite green beans for convenience. They cook quickly and hold their shape well when stir fried over high heat.
• Don’t skip the shrimp marinade. The lemon juice and spices add brightness and depth, making the shrimp more flavorful with every bite.
• Cook the shrimp first, then set it aside. This keeps the shrimp from overcooking while you sauté the vegetables.
• Sauté the vegetables over high heat. This helps caramelize the aromatics and green beans, bringing out their natural sweetness and adding a stir fry-like texture.
• Adjust the spice level to your taste. Leave out the cayenne for a milder dish or add a bit more if you want extra heat.

Frequently Asked Questions

Shrimp and Green Beans Recipe

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Shrimp and green beans is a fast, flavorful stir fry that comes together in one pan with minimal effort. It’s a healthy, satisfying meal that’s perfect for busy weeknights.

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Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 176

Course One Pot Dish

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Equipment

• ▢
  Large Skillet or sauté pan
• ▢
  Mixing Bowl
• ▢
  Cutting board and knife
• ▢
  Spatula

Ingredients 

1x2x3x

Green Beans and Shrimp

• ▢ 1 packet of Frozen Petite Green Beans chopped into 1/2 inch pieces
• ▢ 3 tablespoons of avocado oil
• ▢ 1/2 yellow onion thinly sliced
• ▢ 2 tomatoes diced
• ▢ 4 cloves garlic grated
• ▢ 1 tablespoon dried thyme
• ▢ 1/4 cup coconut aminos can substitute with 1 tablespoon of cassareep
• ▢ 3/4 teaspoon salt
• ▢ Pinch black pepper

For the Shrimp

• ▢ 1/2 lb large shrimp peeled and deveined
• ▢ lemon juice from half a lemon
• ▢ 1 teaspoon dried thyme
• ▢ 1/4 teaspoon paprika
• ▢ 1 teaspoon granulated garlic
• ▢ 1/4 teaspoon salt
• ▢ Pinch cayenne pepper optional

Instructions 

• Add the shrimp to a bowl, then drizzle lime juice over the shrimp.
• Next, sprinkle the shrimp with salt, cayenne pepper (if using), dried thyme, paprika and garlic powder.
• Then mix together well until all of the shrimp is fully coated with the seasoning. Let the Shrimp marinate while you are prepping (cutting into 1/2 inch pieces) the petite green beans.
• When ready to cook, add 2 tablespoons of oil to a large skillet or sauté pan on medium heat and bring up to temperature.
• Then when the oil is hot, add the marinated shrimp and cook on each side for about a minute, searing to lock in the flavor of the seasoning.
• Then remove from the heat and set aside.
• Next add a tablespoon of oil to the skillet or sauté pan followed by the onions.
• Cook onions until soft and translucent then add the tomatoes and garlic and continue to cook until the tomatoes are soft.
• Then add the cut green beans, salt and pepper and continue to sauté, turning often until the green beans are cooked. This should take about 10 minutes. Cook for longer if you like a softer green beans.
• Then remove from the heat and enjoy.

Nutrition

Calories: 176kcalCarbohydrates: 10gProtein: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 71mgSodium: 1247mgPotassium: 267mgFiber: 2gSugar: 2gVitamin A: 733IUVitamin C: 11mgCalcium: 71mgIron: 2mg

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Keywords: green beans and shrimp, green beans stir fry, shrimp and green beans, shrimp and green beans recipe, stir fried green beans

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The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.

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