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Kalyn's Kitchen

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! 

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Spicy Green Beans and Shrimp Sheet Pan Meal title photo

I’m going to add this Spicy Green Beans And Shrimp Sheet Pan Meal to my collection of Low-Carb Dinner Menus for Valentine’s Day 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 switched out the broccoli for green beans! 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 so we could recommend this to you are a Valentine’s Day dinner idea, 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 shrimp fan it might become one of your favorites as well!

Whatever you do, don’t procrastinate cooking this if you’re a shrimp fan, because you’ll love this recipe. And check out Low-Carb and Keto Sheet Pan Meals for Easy Family Dinners for even more tasty ideas for sheet pan meals! (This tasty sheet pan meal with shrimp and green beans was first posted in 2009; recipe updated with better photos, nutritional information, and slightly improved recipe in February 2020; enjoy!)

Spicy Green Beans and Shrimp Sheet Pan Meal process shots collage

How to Make Spicy Green Beans and Shrimp Sheet Pan Meal:

(Scroll down for complete printable recipe including nutritional information.)

  1. Preheat oven to 425F/220C.
  2. 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.) 
  3. Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table. 
  4. Toss the shrimp with zest from one lemon, olive oil, salt, and pepper. Let shrimp marinate while you start to cook the beans.
  5. Trim ends of the green beans; then cut into bite-sized pieces or leave them whole (which we thought looked nice).
  6. Whisk together olive oil, ground coriander, ground cumin, salt, pepper, and hot pepper flakes.
  7. Put beans into a Ziploc bag (or a bowl) and toss with the seasonings.
  8. 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. 
  9. After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
  10. Serve hot, with more lemon juice squeezed on at the table if desired.

Spicy Green Beans and Shrimp Sheet Pan Meal close-up photo

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  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

Spicy Green Beans and Shrimp Sheet Pan Meal close-up photo

Spicy Green Beans and Shrimp Sheet Pan Meal

Yield 4 servings
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes

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

  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. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.)
  9. After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
  10. 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:

4

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spicy Green Beans and Shrimp Sheet Pan Meal thumbnail pnoto

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.

Find More Recipes Like This One:
Use Seafood Recipes or Sheet Pan Meals to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more 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.

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    63 Comments on “Spicy Green Beans and Shrimp Sheet Pan Meal”

  1. Hope you enjoy as much as we did!

  2. 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.