Green Beans and Shrimp (Sheet Pan Meal)

I bought a rather large bag of green beans from the farm stand down the road from where we live.

I thought of making an Indian recipe but I decided it was too complex, although I do love Indian food. Here is a newspaper story from years ago.

I went online and searched for green bean and shrimp recipes and found this simple, sheet pan recipe from Kalyn’s Kitchen.

Ingredients

• 1 lb. extra-large frozen raw shrimp, thawed (For the two of us I used 8 shrimp.)
• zest from 2 lemons
• 1 tsp. salt, divided
• 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 (I used 1 tablespoon Red Pepper flakes)

Instructions

1. Preheat oven to 425 F.
2. If using frozen shrimp that have been thawed, place in colander in the sink and drain well. Pat dry.
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. 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.
6. Put beans into a Ziploc bag and toss with that mixture.
7. 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.
8. After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink.
9. Serve the Green Beans and Shrimp Meal hot, with more lemon juice squeezed on at the table if desired.
10. I served these over Pearl Couscous.

So delicious!!!

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