dinner · dairy-free
Skillet yaji shrimp with lime beans
Seared shrimp tossed with yaji spice, scallions and lime, served over warm, partly mashed pinto beans.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the scallions thinly, keeping the whites and greens separate. Grate the ginger and pat the shrimp dry.
-
2
Warm the pinto beans with 60 ml water in a small saucepan. Mash about half of them with a fork and stir in a squeeze of lime.
-
3
Heat the oil in a skillet over medium-high heat. Lay the shrimp in a single layer and cook, turning once. After turning, add the scallion whites and ginger and keep cooking until the shrimp are opaque and firm.
-
4
Remove from the heat and toss the shrimp with the yaji, scallion greens and the rest of the lime juice.
-
5
Spoon the shrimp over the warm beans.
