Lemon Oven Roasted Shrimp & Green Beans

I am on a Shrimp kick with this pregnancy. I crave it! My sister shared this recipe with me and I fell in love. It tastes so fresh and has a nice little kick to it. Plus it is super easy to make.


This was a picture of my leftovers from the night before, so I didn’t have much left, so I ate it with a big bowl of cut up fresh veggies and homemade ranch!

I have made this recipe in the oven and on the stove. Stove is quicker and seems to be better when using frozen green beans, but either way it tastes DELICIOUS!

Lemon Oven Roasted Shrimp & Green Beans
recipe from here

  • 1 lb fresh or frozen green beans
  • 1 Tbsp olive oil or avacado oil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/8 tsp cayenne pepper

For the Shrimp:

  • 1 lb medium-large raw shrimp (I get the frozen peeled shrimp from Costco 31/40 shrimp per lb), thawed out in bowl of water
  • 1 Tbsp olive oil or avacado oil
  • zest from one lemon
  • juice from lemon
  • 1/4 tsp kosher salt
  • 1/2 tsp fresh ground black pepper


  1. If green beans are frozen, steam or boil to soften.
  2. Rinse shrimp under cold water and pat really dry so that it will roast instead of steam in the oven.
  3. Put the green beans in a bowl and mix with oil, coriander, cumin, salt, ground black pepper, and cayenne pepper.
  4. Place shrimp in a different bowl and toss with oil, lemon zest, salt, and black pepper.
  5. Spray pan with non stick cooking spray or brush with oil then lay beans on the pan.
  6. Roast the beans for 10 minutes.
  7. Toss the green beans, then place shrimp on top of the beans and roast for another 8-10 minutes or until the shrimp are done (nice and pink!).
  8. Squeeze the lemon juice over the shrimp and green beans.
  9. Then devour!

If you are doing this on the stove, saute green beans first for about 7-10 minutes, then add shrimp and saute for another 10 minutes. Easy enough!


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