Chili Shrimp

Chili Shrimp With Beans & Edamame Recipe

“I don’t know if this Chili Shrimp with Beans and Edamame is Asian or Italian, but I do know it’ll make your mouth dance.” 

Chili Shrimp with Beans and Edamame


  1. 2 cups medium-sized shrimp, shelled and deveined
  2. 2 cups green beans, cut diagonally lengthwise
  3. 2 cups cherry tomatoes, larger ones chopped in half
  4. 2 garlic cloves, peeled and minced
  5. 2 tbsp of your favourite crushed chili sauce (to taste)
  6. 1 tbsp sesame oil
  7. ½ cup edamame (frozen is fine), peas are also fine
  8. ¼ cup roughly torn parsley
  9. ¼ cup roughly torn cilantro


In a large hot fry pan, add a good splash of veg or olive oil and toss in your shrimp and green beans. Season with salt/pepper. Turn shrimp after 30 to 45 seconds (or when they turn red). Add garlic, crushed chilli sauce, sesame oil, tomatoes and edamame. Toss for another two to three minutes or so. You don’t want to overcook this dish—the beans should be slightly crispy and the edamame just needs to heat up. Add a tiny splash of water to the pan, if things need to loosen up. Check your seasoning, then toss on a platter and add a drizzle of olive oil, parsley and cilantro. Done! This goes beautifully with a fresh baguette and a bottle of your favourite crispy white wine.


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About the Author

Mike Ward

Mike Ward

Beginning his career at the age of 17 in Australia, Mike was soon preparing meals for such clientele as Julia Roberts, Tom Cruise and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants and has owned several catering companies over the years. Mike’s has had a rare mix of both […]

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