Whisk together marinade ingredients in a medium-sized bowl. If you want, you can set aside a spoonful or so of marinade to add after the shrimp are cooked.

Pat the shrimp dry with some paper towels. Season with big pinches of salt and pepper on both sides and then plop them in the marinade, tossing to combine. Let marinate for at least 10 minutes, up to 24 hours.

To a large pot of boiling water, add the green beans and boil for 2 minutes, then immediately plunge the green beans into an ice bath to stop the cooking process. Cook rice per package (I use the same pot and water that I used for the green beans)

While the rice is cooking, add a tablespoon or so of avocado oil to a large nonstick skillet and make sure it’s coating the bottom of the pan. Use a quality nonstick pan to prevent sticking. When the oil is hot, gently shake off excess marinade and place the shrimp in an even layer in the pan. You will need to work in two batches. Cook for 2-3 minutes and then flip, cook for another 1-2 minutes until shrimp is just cooked through. It should be opaque and tender. Remove the shrimp to a bowl. Toss with reserved marinade to make it extra saucy and delicious.

There should be a little remaining marinade/fat in the pan. Reduce the heat to low, drain the green beans from the water bath and add them to the skillet with the leftover marinade, tossing to coat for a minute or so until warmed through. Season with a pinch of salt and pepper.

Assemble! Steamy jasmine rice, creamy sweet chili shrimp and a big ole pile of green beans. Dinner is served!