Shrimp in Green Bean Sauce

READY IN: 50mins
Recipe by Julie Bs Hive

If you can find bottled nopales (edible cactus) cut into strips and add for an exotic touch to this dish.

Top Review by Mamas Kitchen Hope

This goes together so easy and the result is so flavorful and delicious! I made this with some nopales that were jarred. I just drained and rinsed them and cut them as directed. There was no need to blanch them. I recommend using nopales if you can find them. The flavor is tangy and delicious. No needles involved either! lol I agree with Jen that more would be wonderful! I used fresh tomatoes too but I think a 15 oz can of diced would do nicely here as a time saver. I did not use 3 onions bc I thought that was just too much. I used one large onion. For the stock I just boiled up the shrimp shells and the onion peels with a few sprigs of cilantro. Reduced it to 2 cups and added it in. Only takes about 15 minutes. I agree though that bouillon can be used with good results. There was a LOT of broth so the amount could really be reduced to 1 cup if you desire a thicker dish. This cooked up much faster than listed and I had it ready in about 30 minutes total, even with making the stock. Thanks for a great recipe Julie. I really enjoyed making and eating this one!

Ingredients Nutrition


  1. Lightly fry the onion and garlic in the oil over a low heat for 5-10 minutes or until softened. Add the diced tomatoes and cook for 2 minutes.
  2. Add the green beans, cumin, allspice, cinnamon, chipotle chili and marinade, fish stock and bring to a boil. Reduce heat and simmer for a few minutes just to combine the flavors.
  3. Add the shrimp and cook for a few minutes only then remove the pan from heat and leave the shrimp to steep in the hot liquid to finish cooking. When they've turned a nice bright pink, they're cooked.
  4. Serve immediately garnished with the fresh cilantro and accompanied by the lime wedges.

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