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Kalyn's Kitchen

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 Seafood Recipes to find more recipes like this one.

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

Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal found on KalynsKitchen.com

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. And check out Low-Carb and Keto Sheet Pan Meals for Easy Family Dinners for even more tasty ideas for sheet pan meals!

(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!)

Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal found on KalynsKitchen.com

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.

Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal found on KalynsKitchen.com

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

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!

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 ©

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 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal found on KalynsKitchen.com

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    60 Comments on “Spicy Low-Carb Roasted Green Beans and Shrimp Sheet Pan Meal”

  1. Was poking around looking for a shrimp recipe and found this.  It was delicious…and easy.  Thank you!

  2. Jessica, thanks. So glad the blog is helpful for you.

  3. 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

  4. Cee Jay, thanks so much! This comment pretty much made my day!

  5. 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.

  6. Elizabeth, thanks. I really miss my dad.

    ChasingJoy, glad you liked it. The hot pepper can be pretty powerful!

  7. 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!!!

  8. What a great tribute to your dad, Kalyn. I love that he loved shrimp. And this particular shrimp dish looks and sounds phenomenally good!

  9. So glad people are enjoying this!

  10. 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!

  11. 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!

  12. Oh, that looks so good. I just love shrimp. Gotta give this a try.

  13. I really love shrimps, When I saw your recipe it is so mouth watering for me. Sea food is Very nice.

  14. Amy, I wouldn't make this with frozen broccoli or beans; it would definitely not be the same.

  15. 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?

  16. MCH, glad you liked it!

  17. 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!

  18. Great Recipe once again! Quick and easy too which makes this a keeper.

  19. This was absolutely delicious! I LOVED the combination of spices. Thanks!