Opening Notes
This Bangladeshi Spiced Shrimp and Green Bean Stir-Fry for Comfort balances bright spices, crisp-tender green beans, and juicy shrimp for a weeknight dish that feels both homey and a little special. I’ve made versions of this many times, adapting spice levels and techniques until the shrimp stay tender and the beans keep a bite. If you like comforting, quick dinners, this hits the mark and pairs well with other cozy one-pan meals like this comforting hearty sausage soup.
Why Make This Recipe
- Fast: Ready in about 25 minutes, perfect for busy weeknights.
- Flavor-packed: Uses Bengali-inspired spices (think panch phoron or turmeric + cumin) for warmth without heaviness.
- Nutritious: High in lean protein (shrimp) and fiber/vitamins from green beans.
- Versatile: Serves as a simple main, over rice, or alongside a soup or bread for a fuller meal.
- Personal insight: I love this recipe because the shrimp cook so fast you can go from fridge to table in under 30 minutes—ideal when you want comfort without fuss. Also, it’s a nice contrast to richer comfort dishes like a cozy French onion soup.
Recipe Overview
- Prep time: 10 minutes (including trimming beans and deveining shrimp)
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
- Servings: 4 (about 4 oz shrimp per person)
- Difficulty: Easy
- Method: Stir-fry / quick sauté in a heavy skillet or wok over medium-high heat, with a short marinade for the shrimp and quick-parboil or high-heat sear for the beans.
My Experience Making This Recipe
I tested this several times, adjusting cook times so shrimp never overcook and beans stay crisp-tender. The discovery that blanching or searing the beans first (then finishing with the shrimp) keeps textures distinct made the biggest difference.
How to Make Bangladeshi Spiced Shrimp and Green Bean Stir-Fry for Comfort
Start with 1 lb large shrimp ( peeled, deveined ), 10–12 oz trimmed green beans, 1 small onion sliced, 1 medium tomato chopped, 2 tbsp oil, 1 tbsp ginger‑garlic paste, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp chili powder (adjust), 1 tsp panch phoron or 1/2 tsp cumin + 1/2 tsp fennel if you don’t have it, 1 tsp salt, and 1 tbsp lime juice. Marinate shrimp briefly with 1/2 tsp turmeric, a pinch of salt, and 1 tsp oil for 5–10 minutes. Blanch beans for 2 minutes in boiling salted water then shock in ice water, or directly sear on high heat for 3–4 minutes until bright and blistered. In a hot 12-inch skillet or wok, heat oil to shimmering (about medium-high, pan surface ~350–375°F), temper whole spices if using panch phoron for 30 seconds, saute onions until translucent, add ginger-garlic, then tomatoes and ground spices; cook until oil separates. Add beans, then add shrimp and stir just until opaque (about 2–3 minutes). Finish with lime juice and chopped cilantro. Expect a fragrant, slightly spicy stir-fry with crisp beans and tender shrimp.
Expert Tips for Success
- Preheat the pan: Use a heavy skillet or wok and get it hot (oil should shimmer) so you get quick searing and minimal sticking. Cast-iron or stainless steel works well.
- Par-cook the beans: Blanching 2 minutes or searing them first keeps them bright and avoids overcooking while shrimp finish. This is a trick I use when making green-bean mains like a slow-cooker green-bean casserole twist.
- Don’t over-marinate shrimp: A short 5–10 minute marination is enough. Acid (lime) or salt-heavy marinades will firm shrimp if left too long.
- Control heat for shrimp: Cook shrimp on medium-high—about 2 minutes per side depending on size—until just opaque. Remove from heat immediately to prevent rubberiness.
- Use whole spices for aroma: If you have panch phoron, add it to hot oil for 20–30 seconds to bloom flavor; ground spices can burn if added to extremely high heat, so add them to onions and tomatoes where there’s moisture.
How to Serve Bangladeshi Spiced Shrimp and Green Bean Stir-Fry for Comfort
- Over steamed basmati rice or simple garlic rice for a complete meal.
- With warm flatbreads or rotis to scoop up juices—serve family-style.
- As a protein-forward topping for a grain bowl with quinoa and a cooling cucumber raita; this contrast works similarly to pairing crispy breakfasts like instant potato dosa.
- For entertaining, serve on a platter garnished with toasted cumin seeds and lime wedges for color and aroma.
Storage and Reheating Guide
- Fridge: Cool to room temperature and store in an airtight container up to 3 days.
- Freezing: Freeze portions in airtight freezer-safe containers for up to 1 month. Texture will degrade slightly on thawing—beans get softer.
- Reheating stovetop: Reheat gently in a skillet over low-medium heat with a splash of water or stock, covered, until warmed through (3–5 minutes). This preserves shrimp texture better than high heat.
- Oven: For larger portions, reheat covered at 325°F for 8–12 minutes. Avoid microwaving at high power to prevent rubbery shrimp; if microwaving, cover and heat in 30–45 second intervals, stirring in between.
Recipe Variations
- Gluten-free: Use tamari instead of soy sauce if you include soy; most ingredients are naturally gluten-free.
- Vegetarian: Swap shrimp for firm tofu or tempeh—press and sear tofu first to get a golden crust, then finish with the same spice mix.
- Creamy Bengal twist: Add 1/2 cup light coconut milk toward the end for a milder, saucier curry.
- Extra heat & greens: Add sliced green chiles and toss in baby spinach at the end for more bite and nutrients.
Nutritional Highlights
- High in lean protein from shrimp and low in saturated fat when cooked with moderate oil.
- Green beans provide fiber, vitamin K, vitamin C, and folate.
- Allergens: Contains shellfish (shrimp). Adjust for soy if using soy sauce. Portion control: aim for 4 oz seafood per serving for a balanced plate.
Troubleshooting Common Issues
- Shrimp turn rubbery: Most common—solution is to reduce cook time and remove shrimp from heat as soon as they turn opaque; cook large shrimp 2–3 minutes per side.
- Beans become mushy: Avoid overcooking; par-cook briefly or sear at high heat and finish with shrimp only a minute or two.
- Dish tastes flat: Taste for salt and acid—finish with lime juice and a final pinch of salt; bright acid often rescues a muted pan.
Frequently Asked Questions
Q1: Can I use frozen shrimp for this recipe?
A1: Yes—thaw completely in the fridge overnight or cold-water bath (20–30 minutes for 1 lb). Pat very dry before cooking; excess moisture lowers pan temperature and prevents good sear. If using straight from frozen, you’ll steam instead of sear, which can change texture.
Q2: How spicy will this be, and how can I adjust heat?
A2: The base recipe is moderately spicy from chili powder and green chiles if used. Reduce chili powder to 1/4–1/2 tsp for milder flavor, or increase and add fresh green chiles for more heat. Removing seeds from chiles cuts back on capsaicin.
Q3: Can I prepare parts of this ahead?
A3: Yes—trim beans and slice onions/tomatoes up to 24 hours ahead and store chilled. Marinate shrimp for just 5–10 minutes before cooking; avoid long marination if the mix includes lime or a lot of salt.
Q4: What equipment gives the best result?
A4: A heavy-bottomed 12-inch skillet, cast-iron pan, or wok gives strong heat retention and quick searing. Use tongs or a wide spatula to turn shrimp gently. A fine-mesh strainer is handy if you blanch beans.
Conclusion
If you’d like another tested take on Bangladeshi shrimp and beans, this Bangladeshi Shrimp and Green Bean Stir-Fry Recipe | Bon Appétit offers a useful reference for technique and flavor ideas.
Bangladeshi Spiced Shrimp and Green Bean Stir-Fry for Comfort
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A flavor-packed, quick stir-fry featuring juicy shrimp and crisp-tender green beans, seasoned with Bengali-inspired spices.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 10–12 oz trimmed green beans
- 1 small onion, sliced
- 1 medium tomato, chopped
- 2 tbsp oil
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp chili powder (adjust to taste)
- 1 tsp panch phoron or 1/2 tsp cumin + 1/2 tsp fennel
- 1 tsp salt
- 1 tbsp lime juice
Instructions
- Marinate shrimp with 1/2 tsp turmeric, a pinch of salt, and 1 tsp oil for 5-10 minutes.
- Blanch green beans in boiling salted water for 2 minutes, then shock in ice water or directly sear them on high heat for 3-4 minutes until bright and blistered.
- In a hot skillet or wok, heat oil until shimmering, then temper whole spices if using.
- Sauté onions until translucent, add ginger-garlic, then tomatoes and ground spices; cook until oil separates.
- Add blanched beans, then add shrimp and stir just until shrimp are opaque (about 2-3 minutes).
- Finish with lime juice and chopped cilantro.
Notes
Serve over rice or with flatbreads for a complete meal. Can be stored in the fridge for up to 3 days or frozen for 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Bangladeshi
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 220mg