| 500g Large Shrimp | |
| 1 tsp. Ground Turmeric | |
| 6 Garlic Cloves - thinly sliced | |
| 250ml Coconut Flakes - Not Flakes used for baking | |
| 1 tsp. Sugar | |
| 500g Green Beans - Cut into Thirds | |
| ¼ tsp. red pepper flakes | |
| 2 Tbsp. Rice Vinegar | |
| ½ Small Red Onion - thinly sliced |
| 1. | Pat Shrimp dry and place in a medium bowl. Sprinkle 1 tsp. ground turmeric and 1 tsp. Diamond Crystal or ½ tsp. Salt over; toss to coat. Set aside. |
| 2. | Cook 6 garlic cloves, thinly sliced, and ¼ cup extra-virgin olive oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about 4 minutes. Add Coconut Flakes; cook, stirring often, until golden, about 2 minutes. |
| 3. | Drain in a sieve over a small bowl; reserve skillet. Let coconut-garlic mixture cool slightly, then transfer to a small bowl. Add 1 tsp. sugar and remaining 1 tsp. Diamond Crystal or ½ tsp. Kosher Salt; toss to coat. |
| 4. | Heat garlic oil in reserved skillet over medium-high. Cook Green Beans, trimmed, cut into thirds, ¼ tsp. crushed red pepper flakes, and reserved shrimp, stirring occasionally, until shrimp start to turn opaque, about 2 minutes. Add 2 Tbsp. unseasoned rice vinegar and 3 Tbsp. water; cook, stirring occasionally, until shrimp are cooked through and green beans are crisp-tender, about 2 minutes. |
| 5. | Transfer to a large shallow bowl; toss in ½ small red onion, thinly sliced, and reserved coconut-garlic mixture. |