It’s been 100ish degrees every day here (hotter with the heat index) this summer, I want cooking time to be SHORT. This recipe fits the bill. In less than 10 minutes you’ll have a delicious summery meal.
You will need:
- Green beans (fresh or frozen, not canned)
- virgin coconut oil
- fresh lime juice, half a lime per person
- minced garlic, if desired
- peeled raw shrimp (thawed if frozen), 10 shrimp per person
- pine nuts
- If your beans are fresh, snap off the ends and wash them before you start. Put them in a bowl with a little water (1-2 Tbsp) and cover tightly. Microwave 6 minutes or until done, but not mushy.
- If you’re using frozen green beans, start boiling some water first. I love steaming vegetables, but for some reason, frozen green beans do better when you boil them.
- While your green beans are microwaving or while your water is getting hot, toast some pine nuts in a small pan, making sure to shake them often so they don’t burn. Set these aside in a small bowl.
- If you’re using frozen beans, be sure to dump them into the pot as soon as the water starts boiling.
- In a saucepan over medium-high heat, warm some coconut oil (about 3-4 Tbsp) and butter (2-3 Tbsp) until melted and bubbly. You can also add minced garlic at this point, if you’d like.
- When the green beans have about 3 minutes left to cook, throw the shrimp in the pan. Flip them around or toss to get them coated in the coconut oil/butter mixture, and cook until pink and opaque, about 2 minutes.
- Drizzle shrimp with fresh lime juice, toss a tiny bit more, then remove shrimp (leaving the sauce behind) to a serving dish. Cover with tin foil to hold in the heat.
- Add a few more tablespoons of butter to the sauce left in the pan, and stir while cooking on high about a minute to reduce the mixture.
- Beans should be done, so take them out of the microwave / drain them if you boiled them, place them in a serving dish and dump the coconut oil/butter/lime sauce over them.
- Toss and top with toasted pine nuts.