Easy Shrimp and Green Beans

Shrimp and green beans make an easy one pan meal. With a quick, flavorful sauté, you can get dinner on the table in just 30 minutes.

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

Sauteed Shrimp and Green Beans

Shrimp and green beans is a quick, easy, and family-friendly weeknight dish that stays in steady rotation at my house. Growing up in Guyana, meals like this were simple, usually a vegetable paired with a protein and served with a side of rice. (My mom liked to save dishes like fried rice, baked chicken, and cook-up rice for weekends when guests stopped 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 them over high heat until tender for that stir fry-style flavor, and the recipe still carries the same taste I grew up with.

Why You’ll Love This Shrimp and Green Beans Recipe

• Quick, Family-Friendly Dinner: Made with sautéed shrimp and tender green beans, this one pan meal comes together in about 30 minutes, making it perfect for busy weeknights.
• Layered, Savory Flavor: Garlic, onion, and thyme build a rich base, while coconut aminos add depth and balance. Everything cooks in the same pan, so the flavor develops with every step.
• Simple and Nourishing: With lean shrimp and vegetables, this dish keeps things light without sacrificing flavor, and fits naturally into Whole30, paleo, or gluten-free meal plans.

Recipe Ingredients

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 dish, adding depth, sweetness, and a savory kick.
• Avocado oil. A neutral, high-heat oil that’s perfect for sautéing 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 like to cut the green beans into ½-inch pieces so they cook evenly and are easy to eat. I usually use frozen petite green beans, so I make sure they’re fully defrosted before chopping. Once that’s done, most of the prep is already out of the way and everything else moves quickly.

Sauté Shrimp

I always start with the shrimp. I season them with pantry staples like granulated garlic, onion powder, paprika, dried thyme, salt, and pepper, then sauté them in hot oil for just a few minutes. I’m not trying to cook them all the way through here, just to get a light sear and build flavor. Once the sautéed shrimp are lightly golden, I remove them from the pan so they don’t overcook while I work on the vegetables.

Combine Shrimp and Green Beans in One Pan

In the same pan, I sauté the onions, garlic, and tomatoes until everything softens and becomes fragrant, then add the green beans and cook until they’re tender but still have a little snap. After that, I return the shrimp to the pan and toss everything together for another minute or two. From there, it’s ready to serve. Once the prep is done, the whole dish comes together fast, and you can adjust the cook time on the green beans depending on how soft you like them.

Storage

Store leftover shrimp and green beans in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat. Add 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 Shrimp and Green Beans

• Cook the shrimp first, then set it aside. I always sauté the shrimp first so it gets a quick sear without overcooking, then add it back in at the end to finish.
• Use high heat for the green beans. Cooking them over medium-high heat helps them stay tender with a slight snap while picking up that sautéed, slightly caramelized flavor.
• Don’t overcook the shrimp. Shrimp cooks quickly, so a minute or two per side is enough. It will finish cooking when you add it back to the pan.
• Adjust the texture to your liking. I like my green beans with a bit of bite, but you can cook them a little longer if you prefer them softer.

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 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 

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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

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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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