Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal

My Dad loved this Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal, and this is a delicious sheet-pan meal that’s also Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet friendly, Paleo, and Whole 30! Use the Diet-Type Index to find more recipes like this one.

PIN Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal!

It was months ago when I first started hearing about Roasted Shrimp with Broccoli from Melissa Clark in New York Times. The recipe had good reviews from The Wednesday Chef, Amateur Gourmet, Orangette, Superspark, We Heart Food, Batter Splattered, and probably a bunch of other blogs as well.

Then about a month ago I cooked it for my dad (adapting the recipe a bit since I was using a toaster oven) and I was ready to rave about it myself. Of course I hadn’t taken photos, and for several weeks I truly intended to make it again and post it before we were careening seriously close to summer and no one wanted to heat up the oven.

Then last week I had shrimp thawed, I had broccoli, I had lemons, and I was ready to go. I pulled open the fridge and spotted some of those lovely thin green beans from Costco, and before I knew it, I was making the recipe with green beans instead of broccoli. I tried it out the Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal on the guys who were painting my new office and they gave it thumbs up all around. I loved this with broccoli and again with the green beans, and if you’re not too anxious for summer I’d say it’s even kind of a season spanning dish, because it’s light and fresh like something you’d eat in summer, even though it’s roasted.If you’ve already dipped your toe too far into the seduction of summer cooking and I can’t convince you to make this now, you must bookmark the recipe. Whatever you do, don’t procrastinate cooking this as long as I did, because you’ll love this recipe.

(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!)

I used frozen shrimp, thawed overnight in the refrigerator and then drained well in a colander. These were de-veined shrimp in the shell and they were medium large (36-40 per pound.) Must be bad white balance in the photos, but yes, they are RAW shrimp! Peel the raw shrimp, and in a separate bowl, toss them with zest from one lemon, 1 1/2 T olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Let shrimp marinate while you start to cook the beans.

Cut the green beans (or broccoli) into bite-sized pieces, then toss with olive oil, ground coriander, ground cumin, salt, pepper, and hot pepper flakes. Roast the beans for ten minutes, turning once about halfway through. I was using my toaster oven this time as well, but if you have a bigger pan, spread them out a bit more.

Arrange shrimp on top of the beans and roast 8-10 minutes more, until shrimp are still slightly tender. (I cooked the shrimp exactly 9 minutes and they were perfect.

Make it a Low-Carb Meal:

This would taste great with Spicy Mexican Slaw with Lime and Cilantro for a low-carb meal.

More Recipe Ideas with Shrimp

Quick and Easy Spicy Broiled Shrimp  from Kalyn’s Kitchen
Roasted Shrimp with Asparagus and Mushrooms from Love and Olive Oil
Shrimp Cocktail with Low-Sugar Cocktail Sauce from Kalyn’s Kitchen
Fennel Shrimp from Cooking with Amy
Easy Low-Carb Garlic and Lemon Shrimp from Kalyn’s Kitchen

Print Recipe

Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal

Yield: 2-3 servings

Total Time: 53-55 minutes

Prep Time: 35 minutes

Cook Time: 18-20 minutes

My Dad loved this Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal, and this is a delicious sheet-pan meal!

Ingredients:

Ingredients for beans (or broccoli):

• 1 lb. green beans (or broccoli) trimmed and cut into bite-sized pieces
• 1 1/2 T olive oil
• 1/2 tsp. ground coriander (or use 1 tsp. whole coriander)
• 1/2 tsp. ground cumin (or use 1 tsp. whole cumin seed)
• 1/2 tsp. salt (I used fine grind sea salt)
• 1/2 tsp. fresh ground black pepper
• 1/8 tsp. Aleppo Pepper (or Cayenne pepper or other types of hot pepper flakes will work.)

Ingredients for the shrimp:

• 3/4 lb. medium-large raw shrimp (I used 36-40 count shrimp in the shell) thawed if frozen and peeled
• 1 1/2 T olive oil
• zest from one lemon (save the lemon and cut into fourths)
• 1/2 tsp. salt (I used fine grind sea salt)
• 1/2 tsp. fresh ground black pepper

Directions:

1. Preheat oven to 425 F/220 C.
2. If using frozen shrimp that have been thawed, place in colander in the sink and drain well.
3. Peel shrimp and place in a bowl with 1 1/2 T olive oil, zest of one lemon, 1/2 tsp. salt, and 1/2 tsp. fresh ground black pepper.
4. Let the shrimp marinate while you partly cook the beans.
5. Trim beans and cut into bite sized pieces.
6. Put beans in a bowl and toss with 1 1/2 T olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper, and 1/8 tsp. Aleppo pepper.
7. Spray roasting pan with olive oil or non-stick spray, then arrange beans on pan in a single layer as much as possible.
8. Roast beans 10 minutes, stirring once about half-way through.
9. After 10 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy.
10. Squeeze the four lemon quarters over the shrimp and beans and serve immediately.

Notes:

Recipe adapted from Melissa Clark’s Roasted Broccoli with Shrimp in the New York Times.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

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 South Beach Diet.

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