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Spicy Shrimp with Ginger-Garlic Long Beans

Scott Phillips

Servings: four.

Scissors make snipping the beans into 4-inch lengths a breeze. Use plain sesame oil, not toasted.


  • 1 lb. extra-large (16 to 20 per lb.) shrimp, peeled and deveined
  • 1/4 cup mirin (sweetened rice wine)
  • 2 Tbs. soy sauce
  • 1 large scallion, thinly sliced (both white and green parts)
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbs. untoasted Asian sesame oil
  • 2 tsp. minced garlic
  • 2 tsp. minced fresh ginger
  • 1/2 lb. Chinese long beans, trimmed and cut into 4-inch lengths

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 170
  • Sodium (mg): 870
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 20


  • In a non-reactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Marinate in the refrigerator for at least 1 hour and up to 6 hours.
  • Heat a 12-inch skillet over medium-high heat. Add the sesame oil and then the garlic and ginger, and cook, stirring, until the garlic begins to color, about 10 seconds. Add the beans and stir quickly to coat with the garlic and ginger. Continue to cook, stirring, until the beans start to turn bright green, 1 to 2 minutes. (If the garlic starts to burn, remove the pan from the heat and continue to stir quickly.)
  • Add the shrimp and the marinade (the liquid hitting the hot pan will create steam, so be careful). Cook, stirring constantly, until the juices have reduced and thickened slightly and the shrimp are pink and curled, an additional 3 to 4 minutes. Serve immediately.


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Reviews (10 reviews)

  • mnb010 | 06/29/2015

    I even added a sliced jalapeno and it was not that spicy!

  • gnickles | 09/09/2014

    Love this recipe. I like spicy food, so I added a bit more red pepper flakes, ginger and garlic. Great main dish. For a simple side dish, leave out the shrimp, add more beans, and stir fry until almost dry. I use my wok a lot; this is perfect in a wok.

  • sweetberryfield | 08/01/2010

    i have been making this dish for over a year when i saw it in the fine cooking mag last june/july 09. i love making this dish for myself family and friends. everyone enjoys this meal.3

  • kbrownhk12 | 07/17/2010

    We really didn't like this. I usually LOVE everything from your magazine. I would suggest recommending only Lee Kum Kee chinese sauces in your recipes. They are by far the best. Our recipe did look like the picture however if I did it again, I would not marinate the shrimp and just use Lee Kum Kee's chili garlic sauce or black bean sauce.

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