This roasted shrimp and green beans recipe is an easy and healthy one-pan meal that combines a simple, flavorful seasoning with shrimp and fresh green beans. The perfect quick dinner idea that is delicious, nutritious and super family-friendly!
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-preppin’ – 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. On its own, 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 and straightforward. 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.
- bell peppers
- snow peas
More shrimp recipes you’ll love
Helpful kitchen tools + resources
- Monterey Seafood Watch (a great resource to check for sustainable seafood).
- Glass Mixing Bowl
- Rimmed Baking Sheet
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
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
- 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.
Yummmm looks great! I LOVE Kalyn’s blog too! =D
It’s a good one (the recipe and the blog!!)
This looks wonderful but it can’t possibly be 64 cal per serving. You say each serving is 64 cal and there are four servings in this recipe. The ingredients themselves add up to approximately 900 cal, making each serving around 225 cal. How do you get 64?
Sorry for the confusion, there was an error on the recipe card that has been corrected. The new values are for 1/4th of the recipe. Hope that helps.
Cindy B. says
Thanks Dani! I love roasted Green Beans and never thought about roasting shrimp along with it. What a fabulous and time saving idea. Can’t wait to try it out.
I know… who would of thought, right?
Rebecca Cantrell says
Tried this tonight. A real keeper – lots of healthy dinner to eat. Delish!!!
Oooooh… You wasted no time! I love it:) Thanks for letting me know!
I always forget that I can roast shrimp too! Love this dish, I’m going to try it this week for dinner!!
This was amazing. I added some leftover cauliflower and served it with wild rice. It was such a brilliant way to cook and season the vegetables. I will be repeating it in the future with every vegetable and fish I can think of.
This looks fabulous as well as decilious. Can’t wait to try it.
Hi, I am a fan of your food videos. I have a question: does roasting shrimp make them too dried out? Just wondering since I have always steamed or boiled shrimp.
Just tried this recipe tonight. My husband and I both found it amazing!
Julie Norton says
I’ve made this now twice, I absolutely love it! So easy, it’s light and refreshing. Perfect summer meal.
Works great in the summer too…To keep the heat out of the kitchen, just put it in a grill basket or you can put your baking sheet on the grill too… (mine has little holes in the bottom.) The smokey grill flavor adds another dimension… Just keep an eye on ’em as they tend to cook a bit quicker than in a conventional oven. 🙂
Thank you for this recipe! I had snow peas in the house so I used those instead of green beans & added mushrooms. It was delicious! This is one of my first clean eating recipes that I made for my husband. Thank you for making it a hit!
This was absolutely delish! I skipped the corriander and followed the rest. Will def make again.
Made this tonight and the entire family gobbled it down, including the 4 year old and 20 month old. SO easy and delicious. Yay!
Omg this was so yummy!
Made this last night and oh my goodness was it delicious! Added a side of brussel sprouts & quinoa. Will definitley be making this again!
So glad to hear it!
Quick question…Can you only use fresh green beans? What about frozen or canned? How would that work? Thanks in advance! I really want to try this this week!
I don’t think this recipe would work well with frozen or canned green beans – fresh is best for this recipe!
Thank you for posting this recipe. It was refreshing to find something clean, healthy and cost effective that doesn’t compromise taste. My fiancé & I really enjoyed it – definitely a keeper!
You are very welcome! SO glad to hear you enjoyed it:)
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
I love th addition of mushrooms – thanks for sharing Lori!
Hi Dani, not sure how I missed this the first time, but so glad you’ve been enjoying it! I just thought about this recipe last night when I was roasting some salmon and beans together!
Kalyn!! Thanks for stopping by:) I have been loving this recipe – thanks so much for all you do. Such an inspiration!
I don’t eat seafood, so my question is how could I change this up and use chicken instead? Thanks!
My husband doesn’t like cooked vegetables except for things like sweet potatoes. Would this shrimp recipe work well with a salad or some other vegetable? I’ll eat the green beans as I imagine the shrimp would cook differently without them (and I love veggies anyway) but I’m having a rough time imagining the flavor of these shrimp. Suggestions?
Hi Ashley – Serving this dish with some roasted sweet potatoes or salad would be delicious. I don’t think you can go wrong with either one (although I tend to lean towards the sweet potatoes;).
Haven’t tried it yet but the video and the recipe are different. Video seasons the shrimp with oil and seasonings and beans with oil and just salt and pepper. Recipe is the other way around. I assume it doesn’t matter???
Yes! That was an accident – they both work – BUT I prefer the written recipe. So thats the one I would follow if I were you;)
Delicious! I added mushrooms and used limes instead of lemons. Served with roasted red potatoes on the side. Will definitely make this again.
Sounds great! I love how you made this one your own!
the recipe calls for adding the spices to the green beans, the coriander, cumin, cayenne pepper…but the video I watched says to add those spices to the shrimp…which recipe is correct?
Yes! That was an accident – they both work – BUT I prefer the written recipe. So thats the one I would follow if I were you;) Sorry for the inconvenience!
Helen Horning says
The recipe in your video for Shrimp and Green Beans does not match the text/print above.
Helen Horning says
Opps! Sorry, I just saw your reply to “Roberta.”
Chris Campton says
Fixed this tonight. I loved it, others thought it was just a little to peppery. May cut the black pepper in half next time. Drizzling the juice from the lemons added great flavor. Definitely will make this again.
So glad you liked it! It definitely has a good kick of pepper, but an easy adjustment can fix that;)
Jan R. says
My local grocery store had large shrimp on sale so I I made this tonight. What a scrumptious meal! I followed the recipe to the letter except for the cayenne; I used about half the amount called for. The seasoning was perfect. My husband gobbled down two servings. Thank you for this healthy, delicious addition to my recipe repertoire. I will definitely make this again soon!
Yay!! So glad you guys enjoyed this one.
Question: my husband bought frozen precooked shrimp. Will this work?
I had shrimp, I had green beans and was looking for something to do with them. Wow!
This was the bomb-diggety. I first found the video, and then your website. I made it per the directions on your website, not changing a thing. My new addiction. Thank you!
yay!! So glad you enjoyed this one:)
I have precooked shrimp on hand. Will that work for this recipe? Thanks!
Sure, but I would throw the shrimp in at the very last minute to avoid overcooking 😉
I meant Dani!!!
My husband and I love this recipe! We now make it with asparagus because I have omitted legumes from my diet. It is absolutely amazing with asparagus! Thanks so much for this recipe!
That sounds delicious!
Mary Lynn WILLIAMS says
I added red bell pepper just cause I like pretty food. This was excellent.
yay! so glad you enjoyed it.
I absolutely love this recipe! One quick note: the printed recipe switches the ingredients for the shrimp with those of the green beans — they’re opposite of what is in the video (I.e., in the vid, the cumin, zest, etc. goes with the shrimp but in the recipe it they go with the beans).
Ah! Good to know…. I will fix that!
Jason Green says
Golly! What a tasty surprise!!! A time saver too. Hey Dani, have any stove-top 1 pan recipes?
So glad you enjoyed it. I do have some easy one pot dishes:) A few of my favorites are; escarole and beans, turkey and black bean tacos, and easy sausage peppers and onions.
Really delicious and so quick and easy. The whole family loved it. This will definitely become a regular part of my meal planning.
Works great with Weight Watchers.
The green beans by themselves would make a great side dish.
all was great! added mushrooms to the beans to roast.yum!!! will def make again. served w/organic green salad w/strawberries & champagne vinegar/ avocado oil dressing. Thank you!
I’ve made this several times following the written recipe and it’s delish. I just watched the video for the first time and saw you reversed the seasoning on shrimp and beans. I guess it doesn’t matter so I will try it with the cumin and coriander on the shrimp. Great recipe either way I’m sure!
Yes! Both methods work, which is good to know. So glad you are enjoying this one.
Hi Dani, I made this for my daughter and me tonight and it came out perfect. So easy and delicious. Thank you!
I have made this as written a couple of times – delicious! Wondering if broccoli would work?
This is a wonderful dish!
I served over alongside some rice for a dinner for 4 adults. I used haricot verts for the bean. It was fun to make & will also considering for a dinner party.
Thanks again, so delish!
It’s my pleasure, so glad you enjoyed them and thanks for the review!
I did not think this would work. Never done a sheet pan meal before.Cut in half because it is just the two of us and add 2precooked bake potato and cut in half. Out of this world.My husband loved it. Thank you
Marion Barker says
Delicious. I made it exactly according to the recipe. Served it over Rice Vermicelli with Dill and Green Chilis, a recipe from an excellent local (DC) Indian restaurant, Rasika. Flavored with turmeric, ginger, and dill, it complemented the shrimp and green beans. This will be one of our go-to shrimp recipes. Thank you!
Kathy Hovermale says
Hi Dani, I am a shrimp lover and this recipe is fantastic! I added leftover cooked jasmine rice stir fried with a little olive oil, fresh basil and pine nuts. Yummy.
Kathy Brumfield says
Followed written recipe, wonderful! I will definitely make again!
Charles Castro says
It’s a very religious experience in my house tonight. Everyone is saying Oh God the is delicious and it is.
This was delish! Spiced just right and no heavy sauces. Quick, very tasty, and healthy.
This has become a favorite in our house! I love the spicy kick, and I don’t have to worry about overcooking the shrimp, which has been a problem for me in the past, LOL! Thank you, Dani! I love your website, I’ve learned so much about healthy cooking.
Roasting prawns never occurred to me; I’ve always been used to the stir-fry, BBQ or steamed dumpling options. This is a game changer! Can’t wait to try this recipe, though I will likely mix the vege up a bit with some more colour like red bell pepper and/or butternut squash. Yum…
Delicious and easy!
Dani Spies says
Thanks, Kim!! So glad you enjoyed this recipe.
Ashley Mcclure says
This recipe was easy and amazing! I added Roasted Carrots to the recipe and served over couscous!