| 7 | 20 | 255 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 7 |
| 1 3/4 tbsp | Avocado oil (divided) |
| 4 1/3 cup | Green/yellow string beans, raw (trimmed) |
| 1 2/3 kg | Shrimp, raw (peeled and de-veined) |
| 1/4 tsp | Sea Salt |
| 1 3/4 tbsp | Soy sauce, tamari |
| 1 tsp | Red pepper flakes |
| 1 can(s) (8oz) | Water chestnuts, canned |
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 water chestnuts, tamari, and red pepper flakes. Stir until the shrimp is cooked through and evenly coated. Divide it onto plates and enjoy!
Leftovers
Refrigerate in an airtight container up to 2 to 3 days.
No Tamari
Use soy sauce or coconut aminos instead.
| Meat | 2.5 |
| Meat Alternative | 0.7 |
| Vegetables | 1.2 |
