Chile Shrimp + Green Beans

A one-pan dinner that comes together quickly. Awesome for weeknights, as are most shrimp dishes but this one in particular is awesome thanks to its super short ingredient list, most of which you probably already have in your pantry.

Don't have green beans? Use asparagus, or cut up some carrots or just use all potatoes. Don't like shrimp? Use chicken strips or tofu or fish chunks.

Be flexible. And serve with extra chile crisp!

Chile Shrimp + Green Beans

Yield: 4 - 5 servings

Ingredients

16 ounces green beans or asparagus, trimmed and cut into 1-inch pieces

3 large potatoes, cut into green bean sized strips

1 T olive oil

Kosher salt and black pepper

3 T chile crisp

1 tablespoon low-sodium soy sauce

1 pound large shrimp, peeled and deveined

Instructions

Preheat the oven to 375.

On a large baking sheet (lined with foil, for each clean up, if you'd like), toss the green beans and potatoes with olive oil and salt and pepper until veggies are well-coated. Scoop 2 T chile crisp onto the veggies and toss, again, to well coat.

Slide the pan into the oven and bake for 30 minutes.

Meanwhile, in a medium bowl, toss the shrimp with 1 T soy sauce and the remaining chile crisp. Set aside to marinate while veggies bake.

Once the timer rings, pull your baking pan out of the oven, toss, and then scoop the shrimp over the veggies, tossing again to mix everything together (I do this with tongs because it is quite hot).

Slide the pan back into the oven for 10 minutes. Check your shrimp for doneness, adding 1 or 2 minutes if needed. Once shrimp are pink and curled nicely, remove the pan from oven. Enjoy!