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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 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


  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.


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

  1. What a wonderful recipe, Kalyn! All my faves: broccoli ( not much for green beans), cumin, shrimp and hot pepper flakes! Thanks so much!

  2. I am definitely bookmarking this one, we love shrimp and are always looking for new ways to prepare it. The flavors sound delicious. Thanks!

  3. oh this sounds and looks very good! will save the recipe and give it a try! thanks for sharing!

    have a good day!

  4. I love everything about this recipe! I can’t wait to try it! Thanks so much 🙂

  5. So happy that there are people still open to trying this even though it’s nearly summer! Believe me, you will not be sorry!

  6. Delicious-looking and sounding. I have some green beans but no shrimp. Hmmm…


  7. 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!

  8. Kalyn – this sounds wonderful! I just picked up some broccoli from my CSA, and I always have shrimp in the fridge!

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. Great recipe! I love fresh green bean in this!