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.
Michele
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???
Dani
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;)
Cherrie
Delicious! I added mushrooms and used limes instead of lemons. Served with roasted red potatoes on the side. Will definitely make this again.
Dani
Sounds great! I love how you made this one your own!
roberta
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?
Dani
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
The recipe in your video for Shrimp and Green Beans does not match the text/print above.
Helen Horning
Opps! Sorry, I just saw your reply to “Roberta.”
Chris Campton
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.
Dani
So glad you liked it! It definitely has a good kick of pepper, but an easy adjustment can fix that;)
Jan R.
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!
Dani
Yay!! So glad you guys enjoyed this one.
Molly
Question: my husband bought frozen precooked shrimp. Will this work?
ZQ
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!
Dani
yay!! So glad you enjoyed this one:)
Yomayra
Hi Danny,
I have precooked shrimp on hand. Will that work for this recipe? Thanks!
Dani
Sure, but I would throw the shrimp in at the very last minute to avoid overcooking 😉
Yomayra
I meant Dani!!!
Laura
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!
Dani
That sounds delicious!
Mary Lynn WILLIAMS
I added red bell pepper just cause I like pretty food. This was excellent.
Dani
yay! so glad you enjoyed it.
Betsy
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).
Dani
Ah! Good to know…. I will fix that!
Jason Green
Golly! What a tasty surprise!!! A time saver too. Hey Dani, have any stove-top 1 pan recipes?
Dani
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.
Barb
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.
ev
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!
Dani
YUM!!
Geena
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!
Dani
Yes! Both methods work, which is good to know. So glad you are enjoying this one.
Wendi
Hi Dani, I made this for my daughter and me tonight and it came out perfect. So easy and delicious. Thank you!