This roasted shrimp and green beans recipe is an easy and healthy one-pan meal that combines shrimp and fresh green beans with a simple, flavorful seasoning. It’s the perfect quick dinner idea that is delicious, nutritious, and super family-friendly!
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In my world, the two key factors that weigh the heaviest when it comes to cooking are simplicity and nutritional density.
Notice how I put simplicity first?
Truth be told, even for me (a self-proclaimed ‘health-conscious foodie’), more times than not, ‘time and ease’ tend to outweigh health and nutrition once the clock starts ticking. The main reason why I am a huge advocate of ‘pre-prepping’ – but that’s a whole other story!
After spending three fun weeks on the East Coast, I was over-tired, under-prepared, and swollen from eating one too many bagels, cookies, pasta dishes, glasses of wine, etc… I was ready to get back to my routine and lighten things up a bit.
This roasted shrimp and green beans meal is the perfect way to get back on track because you have a quality source of lean protein with a whole bunch of veggies and a little bit of healthy fat. It’s a light, tasty meal, but you can easily add to it too! Serve it over some quinoa or brown rice, or if you prefer to make a low-carb meal, you could go with some cauliflower rice or mashed cauliflower. All of these options would be delicious, so choose what you love and what aligns with your personal goals.
Ingredients for roasted shrimp and green beans
This dish is simple. Here’s what you’ll be needing:
- Green beans – You’ll need one pound of fresh green beans, trimmed and cut into bite-sized pieces.
- Spices – We’re using a mix of ground coriander, ground cumin, cayenne pepper, salt, and pepper to give this recipe a major flavor.
- Shrimp – This recipe calls for one pound of medium or large shrimp. I like to buy my shrimp peeled and deveined to save time.
- Lemon zest – Don’t forget it! The addition of lemon zest brightens the dish and balances out the warmth from the cumin and cayenne pepper. So good!
How to cook shrimp and green beans in one pan
Making this shrimp and veggie meal couldn’t be easier! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- Prep ingredients – Start this recipe by getting all of the ingredients ready to cook. You’ll need to make sure your green beans are clean and patted dry, trimmed and cut into small pieces and shrimp is peeled, rinsed and patted dry.
- Season shrimp and green beans – Toss shrimp in one bowl with olive oil, lemon zest, salt, and pepper. Toss green beans in a separate bowl with olive oil and spices.
- Cook green beans and shrimp – Add green beans to a greased baking pan and roast for about 10 minutes. Then, toss and add the shrimp to the pan; cook another 8 to 10 minutes.
- Serve and enjoy – Once cooked, squeeze lemon over the shrimp and green beans and dig in!
I love how the shrimp and green beans cook together and the whole meal is done and ready to enjoy at the same time!
Tips for roasted shrimp and green beans
- To save time, I like to buy shrimp pre-cleaned and peeled from the grocery store. This way once you get it home, it’s ready to go. You can also purchase pre-trimmed green beans if you’d like.
- I like to cook shrimp with the tail on because it adds more flavor to the dish, but if you prefer to remove the tails, simply squish the end of the tail and pull, and it will slide right off.
- It’s important to pat the shrimp dry before cooking. If the shrimp is wet, it will steam in the oven, (which is still delicious) but roasting will result in a bit of a richer flavor.
- When zesting the lemon, be sure once you zest down to the pith, which is the white sheath between the lemon and the lemon skin, you stop – the pith is rather bitter and not so enjoyable.
Customize this recipe
You can make this recipe with just shrimp and green beans as written, or you can add a variety of other veggies to the mix for a different flavor combination. If you’re out of green beans or aren’t a fan, feel free to sub in any combo of veggies below, just use about one pound, total, of veggies. Do keep in mind, that different veggies have different cooking times.
- mushrooms
- bell peppers
- onions
- carrots
- snow peas
- broccoli
- asparagus
More shrimp recipes you’ll love
If you make this roasted shrimp and green beans recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Roasted Shrimp and Green Beans
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Ingredients
For the beans:
- 1 lb. green beans, trimmed and cut into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/8 tsp cayenne pepper
For the shrimp:
- 1 lb. medium-large raw shrimp thawed if frozen, peeled
- 1 tbsp olive oil plus a little extra to brush on roasting pan
- zest from one lemon save the lemon and cut into fourths
- 1/4 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
Instructions
- Preheat oven to 425ºF.
- Once the shrimp has been peeled and cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if the shrimp is not dry, it will steam rather than roast!).
- Place the trimmed and cut green beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and cayenne pepper.
- Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
- Brush roasting pan with olive oil or use a non-stick spray, then arrange green beans on pan in a single layer (as much as possible). Roast green beans 10 minutes. After 10 minutes, toss the green beans and arrange shrimp on top and roast 8-10 minutes more or until shrimp are just done.
- Squeeze the four lemon quarters over the shrimp and green beans and serve immediately.
Comments
AndreA says
Love, love this recipe!! The shrimp turn out perfectly cooked; they are so tender they almost melt in your mouth. The seasoning on the beans is just right, adds perfect complementary flavor without overpowering the dish. The best part of all is that this recipe is quick and easy.
Dani Spies says
I’m so glad you enjoyed this recipe, Andrea! Thanks for taking the time to let me know.
Cheryl W says
This was excellent and very easy. I made it tonight for dinner and will definitely make it again. I added feta and olives when serving it as those were calling to me with the lemon and olive oil. It would also be a nice recipe for company, as it is elegant but hands off. Great recipe – thank you for sharing it!!
Mady Saints says
Another hit!! Grateful to you Dani, for your time and effort to keep teaching us. Just made this for dinner, served it w/ brown rice mixed w/quinoa…mmm mmm mmm! As you would say! My only tweak was an added 1/4 teaspoon of Cajun spice to the greenbeans & shrimp! Just cuz I had some. SO yummy!!
Dani Spies says
I’m so glad this was a hit, Mady! Thanks for the feedback – super appreciated!
CJ says
As everyone has said, this is a great recipe. My customizations and comments:
I use half melted butter and olive oil instead of all olive oil.
I add garlic. How can this recipe not have garlic? I add lots of garlic.
I go light on the lemon. It can be overpowering.
I mix all the spices in with the oil/butter and then toss the veggies and shrimp in that, rather than starting with just the oil and then sprinkling spices. I find it all sticks to the food better.
I do potatoes too but it adds some complication because they need more time than everything else. I use small potatoes, about the size of a ping pong ball. I cut them in half and spray them with basic oil, or some of the oil/butter from the rest of the vegetables. I put them in the oven while it’s preheating. By the time the oven gets to 425F, the potatoes have been cooking for 10-15 minutes so all they need is the last 10-15 min with everything else.
While the oven is preheating and the potatoes are also…preheating… I peel the shrimp and chop the vegetables. Then I toss them in the oil/butter/spice mixture with the peeled shrimp.
Once the oven is ready, I take out the pan with the potatoes and add the vegetables and shrimp to the pan along with any extra butter/oil/spice mixture and carefully toss it all together in the pan. ITS HOT.
THEN I put the whole thing in the oven for 10-15 min.
After its all done I’ll garnish with Kalamata olives, or sometimes just serve them on the side.
Comes out great.
Linda Allen says
So good, healthy and easy!
Jodi says
This was delicious and simple to make! I didn’t have any coriander and just added some parsley instead. Loved the addition of sprinkling the lemon juice over the dish before eating. My husband said he’d like to add some garlic next time.