8 oz Shrimp

6 oz Long Grain White Rice

1 oz Roasted & Salted Peanuts

1/4 oz Tamari Soy Sauce

1/2 tsp Cilantro Lime Pepper

8 oz Green Beans

2 oz Sweet Chili Sauce

2 Tbsp Cornstarch

2 Green Onions

1 tsp Minced Ginger

~~~ Start the Rice ~~~

Bring a small pot with rice water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

~~~ Prepare the Ingredients ~~~

Trim green beans and cut into 2” pieces.

Coarsely chop peanuts.

Trim and thinly slice green onions.

Pat shrimp dry. In a mixing bowl, combine shrimp and cornstarch. Toss or gently stir until coated evenly. Set aside.

~~~ Finish the Rice ~~~

Spray a large non-stick pan generously with cooking spray and place over medium heat. Add green beans to hot pan and cook, 1 minute.

Stir in 1/4 cup water and cilantro lime pepper salt. Cover and cook until tender, 6-8 minutes.

Uncover and stir in half the green onions (reserve remaining for garnish). Stir occasionally until bright green, 1-2 minutes.

Stir in cooked rice until heated through, 2-3 minutes.

Remove from burner. Cover and set aside.

~~~ Cook the Shrimp ~~~

Place another large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 3 minutes.

Add shrimp to hot pan and cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Add sweet chili sauce, ginger, soy sauce, and a pinch of salt. Stir often until sauce is bubbling and coats shrimp, 1-2 minutes.

If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.

~~~ Finish Dish ~~~

Plate dish as pictured, topping rice with shrimp, peanuts, and remaining green onions.