Bright, aromatic, and built for weeknight comfort, this Bangladeshi Spiced Shrimp and Green Bean Stir-Fry comes together in under 30 minutes and balances heat, citrus, and crisp-tender vegetables. I first tested a version of this using half the spice blend and immediately knew the bright punch of turmeric, cumin, and mustard seeds was the key; it’s now a regular when I want something fast and satisfying (it even reminds me of a skillet version of my favorite Cajun shrimp grits, without the cream).
Why Make This Recipe
- Fast: Ready in about 25 minutes, perfect for busy weeknights when you want real flavor without fuss.
- Balanced flavor: Warm spices, bright lime, and a touch of sweetness make every bite lively and comforting.
- Nutritious: Shrimp provide lean protein and green beans add fiber and vitamin K for a light but filling meal.
- Versatile: Serves as both a quick solo dinner or a dish to share at casual gatherings—great when you want to impress without a lot of work.
- Personal insight: I love this because the mustard seeds and crushed chilies add an instant “restaurant” note with minimal effort; it transforms simple ingredients into something memorable (similar cozy appeal to classic chicken and dumplings).
Recipe Overview
- Prep time: 10 minutes (peeling, deveining shrimp, trimming beans)
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
- Servings: 3–4 (using 1 lb shrimp)
- Difficulty: Easy
- Cooking method: Stove-top stir-fry in a heavy skillet or wok, finishing with a squeeze of lime and fresh cilantro.
- Equipment: 12-inch heavy skillet or wok, tongs or spatula, cutting board, and an instant-read thermometer if you want precise shrimp doneness (target 145°F).
My Experience Making This Recipe
I tested this recipe several times, adjusting the spice balance and cook time for the shrimp so they stay tender. The biggest discovery was tempering the whole mustard seeds and cumin in oil first to unlock the aroma—skip that step and the dish tastes flatter.
How to Make Bangladeshi Spiced Shrimp and Green Bean Stir-Fry for Comfort
Start by prepping 1 lb (450 g) medium shrimp, peeled and deveined, and about 8 oz (225 g) green beans trimmed and halved. Heat 2 tablespoons neutral oil in a skillet over medium-high until shimmering, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and let them pop for 20–30 seconds. Sauté a minced shallot (or 1 small onion), 2 cloves garlic, and 1 tablespoon minced ginger until fragrant, then add 1 teaspoon turmeric, 1 teaspoon ground coriander, and 1/4–1/2 teaspoon cayenne (adjust to taste). Toss in the green beans and cook to bright green and slightly blistered, about 4–5 minutes, then add shrimp and cook 2–3 minutes per side until opaque and 145°F internal temperature. Finish with 1 tablespoon brown sugar or jaggery, juice of 1 lime, and a handful of chopped cilantro. For more bean-focused weeknight ideas, I sometimes look back to my tried crockpot pairing of kielbasa and green beans for inspiration on texture contrasts.
Expert Tips for Success
- Temper the whole spices: Toasting mustard and cumin seeds in oil for 20–30 seconds releases essential oils and deepens flavor.
- Don’t overcook shrimp: Medium shrimp need only 2–3 minutes per side; remove when opaque and slightly springy to avoid rubberiness. Use an instant-read thermometer and pull at 145°F if unsure.
- High heat for sear, medium to finish: Start over medium-high to get a good blister on the beans, then reduce slightly so the shrimp cook evenly without burning the spices.
- Size and timing matter: Use medium-sized shrimp for consistent cook times; if using large shrimp, add an extra minute per side. A roomy skillet prevents steaming and helps you get proper browning.
- Adjust salt late: Salt draws moisture from shrimp and beans; season gently during cooking and adjust at the end to keep texture right.
How to Serve Bangladeshi Spiced Shrimp and Green Bean Stir-Fry for Comfort
- Over steamed jasmine or basmati rice to soak up the pan juices.
- With warm naan or flatbread for scooping—finish with extra cilantro and lime wedges.
- As a protein-packed topping for a warm grain bowl with roasted sweet potato and cucumber. Try pairing with a soothing fall soup like maple butternut squash and apple soup for a seasonal dinner.
- Serve at casual dinner parties with a simple cucumber raita or yogurt dip to cool the palate.
Storage and Reheating Guide
Cool to room temperature for no more than 1 hour, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in single-serving vacuum bags or freezer-safe containers for up to 2 months—omit the lime and cilantro before freezing and add fresh when reheating. Reheat gently in a skillet over medium heat for 3–5 minutes, covered, to avoid drying the shrimp; alternatively microwave on medium power in 30-second bursts, stirring between intervals. If frozen, thaw overnight in the fridge before reheating.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free—just double-check any store-bought spice mixes or sauces.
- Dairy-free: No dairy is needed; finish with lime and cilantro for brightness instead of butter.
- Vegetarian: Substitute firm tofu (press and cube) or large king oyster mushroom slices; pan-sear until golden and follow the same spice method.
- Bolder heat: Replace cayenne with 1–2 finely chopped green Thai chilies or 1 tsp red chili flakes for a sharper kick.
Nutritional Highlights
- Lean protein: Shrimp are high in protein and low in calories—about 20–24 g protein per 4-oz serving.
- Low-carb and nutrient-dense: Green beans add fiber, vitamins A and K, and keep the dish relatively low in carbs when served without rice.
- Allergen note: Contains shellfish—avoid if you have a shellfish allergy. Adjust portion sizes to meet calorie needs; this dish is satisfying in 4–6 oz shrimp portions per person.
Troubleshooting Common Issues
- Shrimp rubbery or tough: Likely overcooked—reduce cooking time and remove from heat when they turn opaque and curl slightly.
- Spices bitter or burnt: Lower the heat if seeds burn; they should sizzle and pop briefly, not blacken.
- Beans limp and mushy: Don’t overcrowd the pan and cook on higher heat to get quick blistering; shock in ice water if you prefer extra crunch before finishing in the pan.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes—thaw completely in the refrigerator overnight or run under cold water and pat dry before cooking. Excess moisture will steam the shrimp and prevent browning, so dry thoroughly before adding to the hot pan.
Q: What size shrimp is best for this recipe?
A: Medium (31–40 per pound) or large (21–30 per pound) work well. Medium shrimp cook faster and more evenly for weeknights; large shrimp need an extra minute per side. Use an instant-read thermometer to ensure doneness (145°F).
Q: How can I make the dish less spicy for kids?
A: Reduce or omit the cayenne and chilies, and balance with a touch more brown sugar or a splash of coconut milk for creaminess. Serve with yogurt-based dip to cool bites for sensitive eaters.
Q: Can I prep components ahead of time?
A: Yes—trim the beans, peel and devein shrimp, and measure spices a day ahead. Keep shrimp and beans refrigerated separately and cook within 24 hours for best texture; combine and finish in the skillet when ready to eat.
Conclusion
If you want a tested, weeknight-ready dish that offers bright Bangladeshi spice notes with minimal fuss, this stir-fry delivers consistent results. For an alternate professional recipe reference and pairing ideas, see the full Bangladeshi Shrimp and Green Bean Stir-Fry Recipe | Bon Appétit.
Bangladeshi Spiced Shrimp and Green Bean Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A bright and aromatic Bangladeshi dish featuring spiced shrimp and green beans, ready in under 30 minutes.
Ingredients
- 1 lb (450 g) medium shrimp, peeled and deveined
- 8 oz (225 g) green beans, trimmed and halved
- 2 tablespoons neutral oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 minced shallot (or 1 small onion)
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/4–1/2 teaspoon cayenne pepper
- 1 tablespoon brown sugar or jaggery
- Juice of 1 lime
- Handful of chopped cilantro
Instructions
- Heat neutral oil in a skillet over medium-high heat until shimmering.
- Add mustard seeds and cumin seeds, letting them pop for 20–30 seconds.
- Sauté minced shallot, garlic, and ginger until fragrant.
- Add turmeric, ground coriander, and cayenne pepper; stir to combine.
- Toss in green beans; cook until bright green and slightly blistered, about 4–5 minutes.
- Add shrimp; cook for 2–3 minutes per side until opaque and reach an internal temperature of 145°F.
- Finish with brown sugar or jaggery, lime juice, and chopped cilantro.
Notes
Serve over steamed jasmine or basmati rice, or with warm naan for scooping. Helps to adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove-top Stir-Fry
- Cuisine: Bangladeshi