Roasted Shrimp and Green Beans
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!
Servings: 4 servings
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.
Serving: 1.25cups | Calories: 212kcal | Carbohydrates: 8g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1153mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 18mg | Calcium: 206mg | Iron: 4mg