Total Time: 20 Minutes

Yield: 4 servings

Ingredients

• 1 tablespoon low-sodium soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon red-pepper flakes
• ¾ teaspoon ground cumin
• 1 pound large shrimp, peeled and deveined
• Kosher salt and black pepper
• 6 tablespoons canola oil
• 1 large shallot, halved lengthwise and thinly sliced through the root
• 4 garlic cloves, thinly sliced crosswise
• 1 cinnamon stick
• 10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces
• ¼ cup roasted, salted peanuts, coarsely chopped (optional)

Preparation

1. In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin.

2. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.

3. Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. 

4. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) 

5. Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.

6. Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. 

7. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. 

8. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. 

9. Serve immediately, over rice or noodles, or in lettuce cups, if desired.