One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

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This One-Pan Shrimp and Green Beans in Chinese Garlic Sauce is one of those meals I make on repeat when I want big flavor but minimal fuss. Think garlicky, slightly sweet sauce covering tender, crisp green beans and juicy shrimp, all cooked in one pan for easy cleanup. It’s Whole30 and gluten-free, but even my non-Whole30 followers love this recipe time and time again.

I love serving this recipe over my cauliflower rice for a low-carb dinner, but fluffy white rice or quinoa is also delicious.

Why You’ll Love This

I personally love healthier versions of my favorite Chinese food recipes, and I have no doubt you will too! Growing up, we often ordered Chinese food, and while I have a clear memory of how delicious it was, it’s clear now that we can make these recipes cleaner and healthier. So, that’s exactly what we did with this recipe.

Ready in about 20 minutes — perfect for busy weeknights.
One pan = minimal dishes.
Naturally gluten-free, Whole30 friendly, and packed with protein.
Big garlic, ginger, and coconut aminos flavor without refined sugars.

One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

Ingredients & Notes

*Scroll down to the recipe card for the full recipe, measurements, and instructions.

Green beans: Fresh and trimmed for the best texture.
Shrimp: Peeled and deveined, so they cook quickly and evenly.
Coconut aminos: A Whole30-friendly swap for soy sauce that gives rich umami flavor.
Garlic & Fresh Ginger: These two are the backbone of the flavor in this recipe.
Rice Vinegar: Rice vinegar adds brightness and helps balance the sauce’s savory flavors.
Sesame Oil: Sesame oil adds richness and a nutty aroma that really pulls the sauce together. Be sure to use toasted sesame oil for the best flavor.
Sriracha: This adds a gentle heat, but it’s completely optional and easy to adjust.
Arrowroot slurry: Helps thicken the sauce without flour or gluten.
Oil, Salt, & Pepper: A neutral oil, such as avocado oil, works best for sautéing because it can handle the heat without overpowering the dish. Simple seasoning with salt and pepper enhances the natural flavors of the shrimp and vegetables.

How to Make It

Sauté the green beans: Heat oil (avocado or olive oil) in a large skillet over medium heat, then add the green beans with a pinch of salt and pepper. Cook for 2–3 minutes, until they begin to soften.
Steam to tender: Add a little water, cover, and steam for about 10 minutes — this helps soften the beans without burning. Add a splash more water if it evaporates too fast.
Mix the sauce: In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, grated ginger, sesame oil, spices, and sriracha for a touch of heat.
Make the thickener: Whisk arrowroot with a little water to make a smooth slurry. This will turn the sauce glossy and silky.
Cook the shrimp: Once the beans are steamed, uncover and add the raw shrimp. Stir so everything combines, then pour in the sauce mixture. Cook until the shrimp are opaque and cooked through.
Finish the sauce: Pour in the arrowroot slurry and simmer briefly until the sauce thickens slightly. Turn off the heat right away so it stays shiny and rich.

Serving Suggestions

This dish is delicious served over cauliflower rice for a lighter option or over steamed white rice if you prefer something heartier. Add extra sriracha or sesame seeds for garnish if you love a little kick.

FAQ’s

Can I use frozen shrimp?

Yes! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear properly and prevents extra liquid from watering down the sauce.

Can I make this recipe ahead of time? Storage Recommendations:

This dish is best enjoyed fresh, but leftovers keep well for up to 3–4 days in the fridge. Reheat gently on the stovetop or in the microwave until just warmed through.

What can I use instead of coconut aminos?

If you don’t need this to be Whole30, you can substitute gluten-free tamari or soy sauce. Start with a little less, as both are saltier than coconut aminos.

Can I swap the shrimp for another protein?

Absolutely. Thinly sliced chicken breast works well here—just cook it through before adding the sauce. You could also try scallops or even tofu for a plant-based option.

Are the green beans supposed to be crisp or soft?

They should be tender with a slight bite. If you prefer softer green beans, simply steam them for a few extra minutes before adding the shrimp.

Is this recipe spicy?

It has a mild kick from the sriracha, but it’s very adjustable. Feel free to leave it out completely or add more if you like extra heat.

Want other healthy Asian food recipes? Here are some favorites:

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Servings 4

Prep Time 5

Cook Time 15

Total Time 20

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Ingredients

3-4 cups 1 pound green beans, trimmed
2 teaspoons oil for skillet
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 cup plus 4 teaspoons water divided
1/4 cup coconut aminos
1 tablespoon seasoned rice vinegar
3 cloves garlic minced
2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 teaspoon sriracha or more to taste
2 teaspoons arrowroot
3/4 pound shrimp cleaned

Instructions

Heat 2 teaspoons oil in a large skillet over medium heat. Add green beans and season with salt and peppers. Sauté for 2-3 minutes until beginning to soften. Reduce heat and carefully pour 1/4 cup water in hot skillet (it will sputter, so be careful of steam) and cover pan with a tight fitting lid to steam for 10 minutes. Monitor carefully to make sure the water does not completely evaporate before the beans have steamed, adding more if necessary so they do not burn.
Meanwhile, in a small bowl whisk together coconut aminos, rice vinegar, garlic, ginger, sesame oil and sriracha and set aside.
In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.
Serve hot and serve over cauliflower rice or white rice.

Nutrition

Serving: 4gCalories: 181kcalCarbohydrates: 12.1gProtein: 21.2gFat: 5gSaturated Fat: 0.9gCholesterol: 179mgSodium: 246mgFiber: 3.1gSugar: 1.5g

Author: Lexi

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