This easy shrimp stir-fry recipe requires just eight ingredients and will be ready on the table in less than 20 minutes.
This dish is Paleo-friendly, use coconut aminos in place of the miso, and apple cider vinegar rather than rice wine vinegar.
1 pound green beans
1 head broccoli, florets only
2 tablespoons gluten-free miso
3-inch piece ginger root, peeled and minced
1/4 cup rice wine vinegar
1 bunch chives, minced
Sesame oil, for cooking
1 1/2 pounds wild-caught shrimp, peeled and deveined
Fill a large pot halfway with water and bring to a boil. Add the green beans and broccoli, and simmer for 5 minutes. Drain well. In a large skillet, cook the miso, ginger root, vinegar, and chives in a generous drizzle of sesame oil over medium-low heat for 10 minutes. Stir in the shrimp and cook for 10 minutes, flipping over the shrimp halfway through, or until they are curled and opaque when cut in half. Stir in the drained beans and broccoli, and serve immediately. Leftovers can be refrigerated for two days.