4 Servings 20 Minutes
1 tbsp Avocado Oil (divided)
2 1/2 cup Green Beans (trimmed)
2 lb Shrimp (raw, peeled and de-veined)
1/8 tsp Sea Salt
1 tbsp Tamari
1/2 tsp Red Pepper Flakes
Heat half of the oil in a large skillet over medium-high heat. Add the green beans and stir for 5 to 7 minutes, or until tender and crisp. Transfer the beans to a dish and set aside.
Reduce the heat to medium and add the remaining oil to the skillet. Add the shrimp, season with salt and cook for about 2 to 3 minutes per side. Return the green beans to the skillet, and add the tamari and red pepper ﬂakes. Stir until the shrimp is cooked through and evenly coated. Divide onto plates and enjoy!
Nutrition per serving
Leftovers - Refrigerate in an airtight container up to 2 to 3 days.
Serve it With - Rice, quinoa, polenta, spaghetti squash, couscous, sweet potatoes or zucchini noodles.
No Tamari - Use soy sauce or coconut aminos instead.