How To Prepare Shrimp And Green Beans Recipe | Easy, Healthy Dinner Idea

How To Prepare Shrimp And Green Beans Recipe | Easy, Healthy Dinner Idea

This delicious Shrimp And Green Beans Recipe is a quick and healthy supper option that takes only 30 minutes to prepare. It’s a one-pan supper that’s high in vegetables, protein, and healthy fats!

Serve this shrimp entrée with brown or quinoa for a complete meal. Serve this dinner over cauliflower rice if you prefer a low-carb, keto-friendly option.

How To Make Shrimp And Green Beans Recipe

I share a clean and delicious classic and make my one Pan Roasted Shrimp and Green Beans recipe. It is an easy, healthy dinner idea that is simple, delicious, nutritious, and super family-friendly.

Now, if you’ve been with me for a long time, you may recognize this recipe. I shared it years ago, but I wanted to give it an update.

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  • 1 pound trimmed and chopped into bite-sized pieces of green beans
  • 1 tbsp olive oil (extra virgin)
  • 1/2 teaspoon coriander powder
  • 1 tsp cumin powder
  • kosher salt, 1/4 teaspoon
  • 1/2 teaspoon black pepper, freshly ground
  • 1/8 teaspoon cayenne

For the shrimp:

  • 1 pound medium-large raw shrimp, peeled if frozen
  • 1 tablespoon olive oil plus a little extra to pour over the roasting pan 1 lemon, zest removed and split into fourths
  • kosher salt, 1/4 teaspoon
  • 1 tsp. black pepper, freshly ground


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Toss the green beans with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and cayenne pepper in a mixing bowl.
  3. Combine the shrimp, extra virgin olive oil, lemon zest, salt, and freshly ground black pepper in a separate bowl.
  4. Arrange green beans in a single layer on a roasting pan that has been brushed with olive oil or sprayed with non-stick spray (as much as possible). Ten minutes of roasting green beans After 10 minutes, combine the green beans with the shrimp and roast for another 8-10 minutes, or until the shrimp are just done.
  5. Serve the shrimp and green beans right away with the four lemon quarters squeezed over them.


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

Shrimp And Green Beans Recipe Procedures

Step 1

Now to get started with Shrimp and Green Beans recipe, I have my oven preheating at 425 degrees Fahrenheit, and I’m going to start by prepping the shrimp and the green beans. Now, whenever I buy shrimp at the grocery store, I’d like to buy it pre-cleaned and pre-peeled. It just saves a bit of time when it’s time to Cook.

But that option is totally up to you. Now, if making sustainable seafood choices is important to you, I recommend checking out the Monterey Bay Seafood Watch website.

Read Also: How To Prepare Keto Lemon Mug Cake

They also have an app that you can download right on your phone. It’s super convenient. You can pull it upright when you’re at the grocery store, and then you can investigate and see which seafood choices you’re making are sustainable and which ones aren’t.

So if that’s important to you, I will make sure to leave that resource link down for you in the description box below. So I have £1 of medium to large shrimp, which have been cleaned and peeled already at the grocery store.

But you’ll see that they do still have their tail on. I like to cook them with the bottom because it doesn’t fuse extra flavour into the dish. But you can take them off if you prefer, and sometimes I do to make it easier.

Step 2

When my kids are eating later, all you would have to do is come down to the bottom, squish the tail and pull it away, and you will see that it slides right off. It’s super easy to do. Whatever your personal preference is, both work. Then I Pat the shrimp dry with a couple of paper towels.

And while steam shrimp is still delicious, roasting them does give them a little bit more depth of flavour, so you want to make sure to get them nice and dry. I’ll transfer the shrimp into a nice big bowl, and then I’m going to season it with one tablespoon of olive oil—the zest from one lemon.

Now, the zest is where all of the essential oils are, so you get lots of bright lemon flavours. So you want to be mindful not to zest the pith. The pith is this white sheath that you will see underneath the lemon zest. And right before the actual lemon fruit, this has a bitter flavour. So that’s why we don’t want to use it.

So we want the nice bright yellow zest of the lemon. Then I’ve got one teaspoon of ground coriander, which is the seed from the cilantro plant, so it’s very fresh and bright, and half a teaspoon of ground cumin, which has a nice warm, smoky flavour.

Step 3

Now, if you want a little bit of spice, a little bit of heat, you could add another quarter to one-two teaspoons of Cayenne pepper as well. Then give it a nice big pinch of kosher salt and some black pepper. I will gently toss this all together, ensuring that all of the shrimp has a nice light coating of the oil and the spices.

I’ll set that aside, and then here I have £1 of green beans that I have washed and padded dry, so I’m just going to give them a trim.

Now you’re going to see one side of the green bean has this long skinny tail; that’s the side we’re keeping on. And then the other side is the side attached to the stem; that’s the side that you want to trim.

Then you can leave them long as they are, or you can cut them in half or cut them in thirds. I’m going to transfer the green beans into a bowl and season them with just a teaspoon of olive oil.

It’s just enough to coat them, then a pinch of salt and some black pepper. I’m going to toss that together gently, get the green beans all coated again with the oil and the spices, and then lay them out on a rimmed baking sheet that I sprayed with a little bit of cooking spray so that nothing sticks.

Step 4

Okay, you want to make sure that you spread them out so they have a little bit of space and they’re not overcrowded. Now the green beans need a head start. So these will go into the oven and cook for ten minutes.

Then after the ten minutes, I’ll take them out, shake them around a bit, and then we’re going to add the shrimp on top of the green beans, and you can just spread them out a bit as well.

Then, pop the tray back into the oven for another eight to ten minutes or until the shrimp is just cooked through and your meal is ready to go. It smells so good; it’s light, it’s fresh.

I love this meal because you have a quality source of lean protein with lots of veggies and a little bit of good healthy fats in there. So, you could enjoy it just the way it is, or you could bulk this up by serving it with some Brown rice or some quinoa.

Or, if you wanted to turn it into a low-carb meal, you could do some cauliflower rice or mashed cauliflower. But, again, you have many options depending on what feels good for your body and your personal preferences. I’m so excited for you guys to give this recipe a try.