Spicy Green Beans and Shrimp Sheet Pan Meal
This Spicy Green Beans and Shrimp Sheet Pan Meal is so delicious, and this is a perfect way to cook shrimp and green beans! And this amazing low-carb dinner might become one of your favorites to make for a special meal!
I’m adding this Spicy Green Beans And Shrimp Sheet Pan Meal to my collection of 10 Easy Keto Dinners for Special Meals because I think this recipe is so perfect for a special occasion. 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 shrimp and green beans 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 easy way to cook shrimp and green beans 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- extra-large frozen raw shrimp, thawed (see notes)
- zest from 2 lemons
- fresh ground black pepper
- fresh thin green beans
- Olive Oil (affiliate link)
- ground coriander (affiliate link)
- ground cumin (affiliate link)
- Aleppo Pepper (affiliate link), or other hot pepper flakes
How spicy is the shrimp and green beans meal?
I used Aleppo Pepper (affiliate link) which is a flavorful and spicy red pepper from Syria, but the recipe uses a very small amount so it’s only slightly spicy. If you don’t want to buy that, use a pinch of any ground red pepper flakes you have on hand.
What size shrimp did I use for the shrimp and green beans meal?
In the U.S. shrimp are given a number that tells how many shrimp it takes to make a pound. These shrimp were 21-25, which is extra large. If your shrimp is smaller, just slightly reduce the cooking time.
Want More Special Low-Carb Dinners?
How to Make Spicy Green Beans and Shrimp Sheet Pan Meal:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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, ground cumin, salt, pepper, and Aleppo Pepper.
- 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.
<li”>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 shrimp and green beans meal would taste great with Cauliflower Rice with Basil, Parmesan, and Pine Nuts or Easy Cauliflower Rice with Garlic and Green Onion for a low-carb meal.
More Easy Dinners with Shrimp:
- 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)
- 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.
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!
Amount 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 completely perfect way to cook shrimp and greens beans is great 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This tasty sheet pan meal with green beans and shrimp was first posted in 2009. The recipe was updated with greatly improved photos, nutritional information, and a slightly improved recipe in February 2020. It was last updated with more information in 2023.