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vietnamese

Coconut Braised Shrimp with Ginger and Green Beans

This braised dish pairs shrimp, peeled and deveined with coconut milk, canned, green beans, trimmed and ginger, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety High protein Low carb Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

66 g Protein
25 g Carbohydrates
32 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 240g shrimp, peeled and deveined 238 kcal
  • 150g coconut milk, canned 296 kcal
  • 180g green beans, trimmed 56 kcal
  • 10g ginger, minced 8 kcal
  • 8g garlic, minced 12 kcal
  • 12g fish sauce 4 kcal
  • 30g lime wedges 9 kcal

Cooking instructions

  1. coconut milkgreen beansgingergarlicfish sauce
    Trim green beans. In a small bowl, mix coconut milk with fish sauce, minced ginger, and minced garlic.
  2. shrimp
    Heat a skillet over medium-high. Add shrimp and sear 1 minute per side.
  3. coconut milkgreen beans
    Pour in the coconut mixture and add green beans. Bring to a simmer.
  4. shrimpfish sauce
    Cook until shrimp are just pink and sauce thickens slightly, 4 to 6 minutes. Stir occasionally.
  5. shrimpgreen beansfish sauce
    Serve hot, spooning sauce over the shrimp and beans.

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