Cooking dinner for my family at the end of a long workday can feel like a chore for me as well, despite my deep passion for homemade food and my ease in the kitchen. But I have found that certain things get me over the hump, resetting my perspective of the task from burden to pleasure. Turning up some music (Bob Marley does the trick for me), and pouring a glass of wine tend to shift my mood immediately. Knowing I can pull together a mouthwatering meal quickly while using few dishes seals the deal — and this recipe is exactly the kind I mean.
Boldly flavorful, here is a colorful and healthful dish of shrimp, crisp-tender green beans and red chiles in a sauce seasoned with Thai curry paste, fish sauce, ginger and garlic, served showered with a crunch of peanuts and a spray of fresh herbs. It feels like an exciting stir-fry, but it doesn’t need nearly as rapt attention because it is cooked — in about 30 minutes total – in the oven on a single sheet pan.
Serve it with a side of rice if you’d like — personally, I’ve become a fan of frozen brown rice, which cooks up fluffy and fresh-tasting in a flash, for an extra element of weeknight ease.
Thai-seasoned Roasted Shrimp with Green Beans, Chile, Peanuts and Herbs
Active: 20 minutes | Total: 30 minutes
Servings: 4 to 5
Where to buy: Fish sauce and red curry paste can be found at well stocked supermarkets, Asian markets or online.
- 1/2 cup unsalted raw peanuts
- 2 tablespoons peanut oil, or another neutral tasting oil, such as canola or grapeseed oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 teaspoons peeled and minced fresh ginger
- 1 1/2 teaspoons Thai red curry paste
- 1 clove garlic, minced
- 1 1/4 pounds large shrimp (16-20 count), cleaned, tails-on
- 12 ounces haricot verts or thin green beans, trimmed
- 1 to 2 fresh, hot red chiles, such as a Red Thai, serrano or Fresno, seeded and thinly sliced
- 2 tablespoons torn or chopped fresh basil leaves
- 1 tablespoon torn or chopped fresh mint leaves
Preheat the oven to 425 degrees with the rack in the middle.
Place the peanuts onto a sheet pan and place in the oven until they are toasted and fragrant, about 4 minutes. Transfer the peanuts to a plate.
In a small bowl, combine the oil, lime juice, fish sauce, honey, ginger, curry paste and garlic. Place the shrimp, green beans and chile peppers on the sheet pan. Drizzle with the sauce and toss to coat.
Roast for about 12 minutes, until the shrimp is pink and cooked through and the green beans are tender, tossing once or twice.
Serve sprinkled with the toasted peanuts, basil and mint.
Nutrition | Calories: 290; Total Fat: 15 g; Saturated Fat: 3 g; Cholesterol: 170 mg; Sodium: 530 mg; Carbohydrates: 13 g; Dietary Fiber: 3 g; Sugars: 6 g; Protein: 29 g.
(From nutritionist and cookbook author Ellie Krieger, a registered dietitian nutritionist and author who hosts public television’s “Ellie’s Real Good Food.” Her new cookbook “Whole in One: Complete Healthy Meals in a Single Pot, Sheet Pan or Skillet” was recently released.)