Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful. Straining the oil from the toasted, crunchy mixture does double duty: It keeps the topping from going soggy as it cools, and it allows you to reuse the oil—now infused with the flavors of coconut and garlic—to cook your beans and shrimp. Win, win.
Avoid the thinly shredded coconut you’d use to make macaroons here; you want all the crunch and texture you can get! Instead seek out the larger, thicker flakes that crisp up beautifully alongside thinly sliced garlic.
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What you’ll need
Measuring Cups and Spoons Set
$13 $12 At Amazon
Large Skillet
$74 At Amazon
Mesh Sieve
$13 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
1
1
2
6
¼
1
1
1
¼
2
½
Preparation
Step 1
Pat 1 lb. large shrimp, peeled, deveined, dry and place in a medium bowl. Sprinkle 1 tsp. ground turmeric and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over; toss to coat. Set aside.
Step 2
Cook 6 garlic cloves, thinly sliced, and ¼ cup extra-virgin olive oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about 4 minutes. Add 1 cup unsweetened coconut flakes; cook, stirring often, until golden, about 2 minutes. Drain in a sieve over a small bowl; reserve skillet. Let coconut-garlic mixture cool slightly, then transfer to a small bowl. Add 1 tsp. sugar and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat.
Step 3
Heat garlic oil in reserved skillet over medium-high. Cook 1 lb. green beans, trimmed, cut into thirds, ¼ tsp. crushed red pepper flakes, and reserved shrimp, stirring occasionally, until shrimp start to turn opaque, about 2 minutes. Add 2 Tbsp. unseasoned rice vinegar and 3 Tbsp. water; cook, stirring occasionally, until shrimp are cooked through and green beans are crisp-tender, about 2 minutes. Transfer to a large shallow bowl; toss in ½ small red onion, thinly sliced, and reserved coconut-garlic mixture.