Spicy Green Beans and Shrimp Sheet Pan Meal
This Spicy Green Beans and Shrimp Sheet Pan Meal is so delicious, and this is a low-carb sheet-pan meal that’s perfect for a special dinner!
PIN Green Beans and Shrimp Sheet Pan Meal to try it later!
I’m adding this Spicy Green Beans And Shrimp Sheet Pan Meal to my Low-Carb and Keto Menus for Special Dinners because I think this recipe is so perfect for a special low-carb meal. The recipe is adapted from a roasted shrimp and broccoli recipe that appeared years ago in The New York Times but when I tried it I had some of those thin green beans from Costco in the fridge so I made green beans and shrimp instead!
And I hope you can tell from the new-and-improved photos that the green beans are absolutely perfect in this recipe! My niece Kara helped me update the photos, and we devoured it when we ate some after we took the photos. I shared leftovers with Kara and later found out that we both ate them that very night; this shrimp was just so good we couldn’t wait to eat it again!
And later Kara told me she thought this was one of the best recipes we’ve ever cooked together, so if you’re a fan of shrimp and green beans it might become one of your favorites as well! Whatever you do, don’t procrastinate cooking this if you’re a shrimp fan.
What ingredients do you need?
- extra-large frozen raw shrimp, thawed (see notes)
- zest from 2 lemons
- salt
- fresh ground black pepper
- fresh thin green beans
- olive oil
- ground coriander (affiliate link)
- ground cumin (affiliate link)
- Aleppo Pepper (affiliate link) (or other hot pepper flakes)
Want More Special Low-Carb Dinners?
For more tasty recipes like this one check out Low-Carb and Keto Shrimp Dinners. If one-pan meals are what you’re looking for check out Low-Carb and Keto Sheet Pan Meals for Easy Family Dinners.
How to Make Spicy Green Beans and Shrimp Sheet Pan Meal:
(Scroll down for complete printable recipe including nutritional information.)
- Preheat oven to 425F/220C.
- I used frozen shrimp, thawed overnight in the refrigerator and then drained well in a colander. These were de-veined and peeled shrimp from Costco and they were extra large (21-25 size per pound.)
- Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table.
- Toss the shrimp with zest from one lemon, olive oil, salt, and pepper. Let shrimp marinate while you start to cook the beans.
- Trim ends of the green beans; then cut into bite-sized pieces or leave them whole (which we thought looked nice).
- Whisk together olive oil, ground coriander (affiliate link), ground cumin (affiliate link), salt, pepper, and Aleppo Pepper (affiliate link).
- Put beans into a Ziploc bag (or a bowl) and toss with the seasonings.
- Spread beans out in a single layer on the roasting pan and roast the beans for 10 minutes, turning once about halfway through if desired.
- After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
- Serve hot, with more lemon juice squeezed on at the table if desired.
Make it a Low-Carb Meal:
This would taste great with Cauliflower Rice with Basil, Parmesan, and Pine Nuts for a low-carb meal.
More Recipe Ideas with Shrimp
Quick and Easy Spicy Broiled Shrimp
Shrimp Cocktail with Low-Sugar Cocktail Sauce
Easy Low-Carb Garlic and Lemon Shrimp
Spicy Green Beans and Shrimp Sheet Pan Meal
Spicy Green Beans and Shrimp Sheet Pan Meal is a low-carb sheet-pan meal that's perfect for a special dinner!
Ingredients
- 1 lb. extra-large frozen raw shrimp, thawed (see notes)
- zest from 2 lemons (see notes)
- 1 tsp. salt, divided (see notes)
- 1 tsp. fresh ground black pepper, divided
- 1 lb. fresh thin green beans, ends trimmed
- 4 T olive oil, divided
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/8 tsp. Aleppo Pepper (see notes)
Instructions
- Preheat oven to 425 F/220 C.
- If using frozen shrimp that have been thawed, place in colander in the sink and drain well.
- Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table. DO NOT skip the lemon zest; that makes this recipe extra good.)
- Toss the shrimp with lemon zest, 2 tablespoons olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Let shrimp marinate while you start to cook the beans.
- Trim ends of the green beans. We like the look of the whole green beans but you can cut into bite-sized pieces if you prefer.
- Whisk together other 2 tablespoons olive oil, ground coriander, ground cumin, other 1/2 tsp. salt, other 1/2 tsp. pepper, and hot pepper flakes.
- Put beans into a Ziploc bag and toss with that mixture. (You can do this in a bowl, but we thought using the bag coated the beans with the mixture more.
- Spread beans out in a single layer on the roasting pan and roast the beans for 10 minutes, turning once about halfway through if desired. (If you use thicker beans they may need a few minutes more.)
- After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
- Serve hot, with more lemon juice squeezed on at the table if desired.
Notes
I used 21-25 count shrimp from Costco that were deveined and peeled. I put the shrimp in the fridge to thaw overnight and when it was time for dinner the next day they were thawed perfectly.
I used fine grind sea salt. If you don't have Aleppo Pepper (affiliate link) Cayenne pepper or other types of hot pepper flakes will work. Cut up the lemons and use to squeeze more lemon juice on at the table, or you can freeze the lemon juice.
Recipe adapted from Melissa Clark’s Roasted Broccoli with Shrimp in the New York Times. I am dedicating this to the memory of my wonderful father who passed away in 2011. Anything with shrimp was my dad's favorite dish!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 15gSaturated Fat: 2.2gUnsaturated Fat: 11.9gCholesterol: 143mgSodium: 1225mgCarbohydrates: 11gFiber: 3.9gSugar: 4.1gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for any type of low-carb or low-glycemic eating plan or any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Seafood Recipes or Sheet Pan Meals to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This tasty sheet pan meal with shrimp and green beans was first posted in 2009. The recipe was updated with better photos, nutritional information, and a slightly improved recipe in February 2020. It was last updated with more information in 2021.
65 Comments on “Spicy Green Beans and Shrimp Sheet Pan Meal”
We love this one! I’ve made it several times. I now keep shrimp in the freezer along with green beans. If I don’t have fresh beans the frozen work well. Quick, easy, and delicious!
So glad you have enjoyed it! And thanks for the tip about using frozen green beans; I haven’t tried that.
Hope you enjoy as much as we did!
I love shrimps and I can go on eating many at a time. This recipe looks super-healthy with the beans and also easy to make. I am going to try this one during the weekend.
What an inspired recipe thank you. And so versatile i think beans could be replaced with asparagus for example and olive oil with a nut oil. And im always throwing out the lemon zest, such a good reminder to use it!
Was poking around looking for a shrimp recipe and found this. It was delicious…and easy. Thank you!
So glad you liked it!
Jessica, thanks. So glad the blog is helpful for you.
Hi Kalyn,
One of the things I like best about your recipes is that you often offer ideas for sides (if it's a main dish) and vice versa. Thank you for thinking about these things so that I don't have to.
Sometimes, seeing your suggestions is the only thing that keeps me on the diet! I tend to get overwhelmed and decide to go for a no-brainer – like fast food.
Best wishes, Jessica
Cee Jay, thanks so much! This comment pretty much made my day!
I think I have died and gone to heaven. The grocery store was pretty crappy with the snap beans, so I went for snow peas instead. A bit more pricy, but oooooooo la la! We let the beans cook longer in the oven, and only stuck the shrimp on for 7 minutes. Let me just stay that this was PERFECT.
The best part of this is that I didn't miss the carbs. This was an exposion of tastes on my tongue. I think this is the first time I cooked with corriander. Shaaaa zam!
I adore the fact that I can go to your site, figure out what I have at home and work a Phase One recipe within the realm.
You rock my socks off, Kalyn.
Elizabeth, thanks. I really miss my dad.
ChasingJoy, glad you liked it. The hot pepper can be pretty powerful!
This was soooooo good. I didn't have a 1/8 measuring spoon so I used 1/4 and just made it a little less. I love spicy food but it was too much. 🙁 Next time I'll correct that error and I'm going to try roasting it with halved fresh mushrooms and maybe even grape tomatoes too. The flavor of the beans (ignoring the cayenne) was amazing. Another keeper Kalyn! Thanks!!!
What a great tribute to your dad, Kalyn. I love that he loved shrimp. And this particular shrimp dish looks and sounds phenomenally good!
So glad people are enjoying this!
Just made this and it KNOCKED US OUT! Such a wonderful crossroad of flavors. I think it's the coriander and cumin that make it. Thank you so much, Kalyn!
Hi there! We made this! It was wonderful! We just started back on South Beach and it's tougher now than it was. This recipe though, was delightful!
Thanks!
Oh, that looks so good. I just love shrimp. Gotta give this a try.
I really love shrimps, When I saw your recipe it is so mouth watering for me. Sea food is Very nice.
Amy, I wouldn't make this with frozen broccoli or beans; it would definitely not be the same.
Hello,
I am new to the site and to the SBD. Thank you for all of your great recipes. I am not a natural cook so having something to work off of helps tremendously.
This recipe caught my eye as I love broccoli and shrimp! Could you use frozen broccoli for this or should it be fresh?
MCH, glad you liked it!
I made this tonight for my first official, home-cooked, SBD dinner (I'm on Day 2 of Phase 1….). i made it with half broccoli and half cauliflower and it was delicious! The cauliflower takes on a nutty flavor when roasted and the cumin and coriander really bring it out.
As an SBD-newbie, your website is such a find….I have a feeling I'll be a frequent visitor!
Great Recipe once again! Quick and easy too which makes this a keeper.
This was absolutely delicious! I LOVED the combination of spices. Thanks!
Jeanne, thank you! I'm so glad to hear you're enjoying the recipes.
thank you for this recipe! I found your blog 2 weeks ago while looking for some new SB friendly recipes. I've already made 4 dishes you've posted and just wanted to say thanks so much! Your blog is wonderful and each recipe I've made has been great!
I see what you mean, but the shrimp in the top photo are cooked with the green beans. The ones in the step-by-step photos were raw, being prepared for cooking. They were frozen, thawed shrimp. I'm not sure why they looked so pink in the photos but they were definitely raw.
Hey Kalyn,
The shrimp in the pictures look cooked, not raw, as they are pink?
So glad you liked it! I agree, what a delicious easy recipe.
this was fantastic, even with lime zest! (no lemons…) thanks kalyn 🙂
Thanks again to everyone for the nice comments, and I do recommend this recipe very highly!
Wow, this dish looks good! Love the step-by-step photos!
Congrats on your retirement! 🙂
Shirley
Excellent recipe!!!
I love the roasted green beans in this recipe. I’m not a shrimp eater but I am sure I could substitute with another type of seafood. Thanks for sharing!
This looks divine! I love green beans and roasting them looks soo yum. Can’t wait to try this recipe out! Thanks.. 🙂
Murasaki, thank you so much for that, especially this week when I’m so stressed with the end of school, my retirement party, and of course the perpetual house renovations, that I haven’t even managed to write anything on the blog or respond to many comments.
I agree that there could be a lot more niceness and kindness in the world. I always try for that approach to things (although I don’t always manage it!) I was lucky to have two parents who were great examples of how to be a good person, and I hope I’m following their example.
You know what? I like your recipes but I also like reading what you write because this overall niceness and kindness comes across in a world where there isn’t much of it. Some food bloggers are ‘interesting’ but when I get this nasty feeling coming from them I stop going to their blogs because well, life is too short. I’m reading and writing my blog for fun. It’s not my job so why endure people who leave me with a bad taste in my mouth? 🙂
Delicious! Your Recipe I love shrimp and green bean great
combination:)
Thanks you for sharing:)
And you can visit me if I can visit you:)
Kalyn,
This looks great and like such a fresh summer dish! I like the vegetable options as well since I’m usually trying to use what’s on hand!
Great Recipe…sounds delicious..i wanna try it soon…thanks for sharing.
Hey Kalyn, you know I’ve never roasted green beans before but your recipe sounds delicious! Will have to give that one a try. Cheers.
Kalyn,
I stumbled onto your food blog while googling South Beach Diet. I am into my 2nd week of South Beach and have lost 10 lbs already. I have lots to lose, but am trying to look at this as the beginning of a lifestyle change for me. I fixed your Greek Meatballs last night and loved them with the Tzatziki Sauce — really yummy. Thanks so much for your blog!!
Jerri in Portland, Oregon
Well you’ve convinced me to try it. I love that it’s so easy-peasy.
Wow, it doesn’t get much easier than that. And I’ll bet it’s delicious! I love those thin green beans from Costco, too.
What a wonderful recipe, Kalyn! All my faves: broccoli ( not much for green beans), cumin, shrimp and hot pepper flakes! Thanks so much!
I am definitely bookmarking this one, we love shrimp and are always looking for new ways to prepare it. The flavors sound delicious. Thanks!
oh this sounds and looks very good! will save the recipe and give it a try! thanks for sharing!
have a good day!
I love everything about this recipe! I can’t wait to try it! Thanks so much 🙂
So happy that there are people still open to trying this even though it’s nearly summer! Believe me, you will not be sorry!
Delicious-looking and sounding. I have some green beans but no shrimp. Hmmm…
Paz
I’ve roasted green beans many times but have never combined them with shrimp or the spicy side of seasonings. Now I will. Thanks for another great recipe, Kalyn!
Kalyn – this sounds wonderful! I just picked up some broccoli from my CSA, and I always have shrimp in the fridge!
This looks to me like a perfect recipe for the grill… cooking on the low heat side while everything else is going on the hot side. yum.. prawns coming out of the freezer today!
Funny, it just so happens I have some of those green beans in my fridge waiting for a dish to make their home. Looks beautiful!
I made the broccoli version a while back. Really good and hella easy.
Hey! Just drag your toaster oven outdoors if you don’t want to heat up the house.
I saw this hit the blog world awhile ago too and have had it bookmarked. How can it be bad right, roasted broccoli and roasted shrimp are both fabulous! Way to get creative.
This looks delicious and so healthy! I have some shrimp I have been meaning to use and this looks like the perfect way to use them!
I’ve made this about every 2-3 weeks since the recipe was published in January. My family loves it, though I season it only with salt, pepper, pepper flakes and lemon. Even though the oven I have is the first oven I’ve had that I really feel it heating up the kitchen when in use, I’ll just crank up the A/C and make it all summer!
I love fresh green beans. But when you add shrimp who could resist. I can’ t wait to try this. Thanks for the great recipe.
In the summer when we are harvesting green beans by the bag from the garden I roast them on the grill. I use a couple of those foil pie plates or a foil roasting pan depending on how many need cooking and cook them right alongside the steak or chicken or whatever else is on the grill.
I’m definitely bookmarking, but have no intention of waiting until Fall to make this. Like TW, I’ll try this when I find great green beans (my preference — less gassy than broccoli). Shrimp are always in my freezer, so I’ll be ready to go.
I’m going to keep this in mind as the fresh green beans start to come in from the CSA. I’m always jealous of anyone who cooks shrimp so beautifully. It has taken me years to master, without turning them into little pencil erasers.
Hey, Kalyn – I made this a while back and LOVED it! I thought it was the perfect dish – a snap to make and healthy, too.
Great recipe! I love fresh green bean in this!