WATCH THE VIDEO HERE.
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, that 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 (which is of course why I am a huge advocate of ‘pre-preppin’ – but that’s a whole other story!)
After spending three (fun-filled!) weeks on the east coast being 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.
And where do I always turn for a simple and nutritious recipe that I know I can rely on? Good ol’ Kalyn from Kalyn’s Kitchen. Yep, I know you know her because I’ve raved about her many times before. She focuses on South Beach Diet friendly recipes, but at the end of the day she simply has a blog jam-packed with easy and nutritious meals (and this one could not get much easier!)
For starters, I always forget that you can roast shrimp. I don’t know why, it’s just one of those things I learned later in my ‘cooking’ life that doesn’t seem to stick in my brain. And what could be easier than adding a few dried seasonings to some green beans and shrimp and tossing it all in the oven for a quick roast?
For me, roasting sings winter. But since it’s been like 70 and sunny in LA lately this dish was a perfect way to marry lighter ingredients with a cozy-cooking-technique.
I pretty much used Kalyn’s recipe verbatim, but this is one of those dishes you could take a million different ways just by changing up your seasonings.
Serve this over some quinoa or brown rice and you’ve got your self a super-quick, super-easy, clean & delish meal!
HELPFUL KITCHEN TOOLS + RESOURCES:
- Monterey Seafood Watch (great resource to check for sustainable seafood).
- Glass Mixing Bowl
- Rimmed Baking Sheet
To watch the step-by-step video guide for this recipe, CLICK HERE.
Clean Eating Roasted Shrimp and Green Beans
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 425.
- 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 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 beans on pan in a single layer (as much as possible). Roast beans 10 minutes. After 10 minutes, toss the 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 beans and serve immediately.
Healthy&Homemade
Yummmm looks great! I LOVE Kalyn’s blog too! =D
Dani
It’s a good one (the recipe and the blog!!)
Darren
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?
Dani
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.
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.
Dani
I know… who would of thought, right?
Rebecca Cantrell
Tried this tonight. A real keeper – lots of healthy dinner to eat. Delish!!!
Dani
Oooooh… You wasted no time! I love it:) Thanks for letting me know!
Aggie
I always forget that I can roast shrimp too! Love this dish, I’m going to try it this week for dinner!!
sixsnowflakes
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.
Yevette
This looks fabulous as well as decilious. Can’t wait to try it.
Hannah
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.
Thanks.
Barbara
Just tried this recipe tonight. My husband and I both found it amazing!
Julie Norton
I’ve made this now twice, I absolutely love it! So easy, it’s light and refreshing. Perfect summer meal.
Jen
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. 🙂
Sydna
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!
stephanie
This was absolutely delish! I skipped the corriander and followed the rest. Will def make again.
Kate
Made this tonight and the entire family gobbled it down, including the 4 year old and 20 month old. SO easy and delicious. Yay!
SUSAN
Omg this was so yummy!
Laura
Made this last night and oh my goodness was it delicious! Added a side of brussel sprouts & quinoa. Will definitley be making this again!
Dani
So glad to hear it!
Amber
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!
Dani
I don’t think this recipe would work well with frozen or canned green beans – fresh is best for this recipe!
Shannon
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!
Dani
You are very welcome! SO glad to hear you enjoyed it:)
Lori
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
Dani
I love th addition of mushrooms – thanks for sharing Lori!
KalynsKitchen
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!
Dani
Kalyn!! Thanks for stopping by:) I have been loving this recipe – thanks so much for all you do. Such an inspiration!
Jana
I don’t eat seafood, so my question is how could I change this up and use chicken instead? Thanks!
Ashley
Hi Dani,
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?
Thanks.
Dani
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;).