Baked Lemon Shrimp & Green Beans

Lemon Shrimp & Green Beans | www.vegetariant.com

Are you ready for an easy, flavorful dish? Of course you are! Most of the work is in the prep, but don’t worry, it’s not hard or time consuming. Prepping Baked Lemon Shrimp & Green Beans feels a little bit like the movie “Groundhog Day,” where Bill Murray’s character is trapped in a time warp and is forced to relive the same day over and over again. Okay, it’s not that bad! But, you will season and prep the shrimp and green beans exactly the same way, but in separate bowls. Why do you need to prep them in separate bowls? Great question! The green beans require a longer cooking time than the shrimp, so you’ll start by baking the green beans first and mix the shrimp in towards the end. Trust me, you don’t want to overcook the shrimp, so make sure the green beans are pretty much cooked the way you like them before adding the shrimp.

If you want to shorten the overall baking time, steam the green beans first for about 5-7 minutes, before prepping them with garlic and seasoning. You’ll just want to steam them enough so they’re al dente and still have a decent crisp.

Serve Baked Lemon Shrimp & Green Beans over brown rice or quinoa for a flavorful and nutrient rich meal. We’ll bet that you’ll want to live a little “Groundhog Day” once you try this dish, you’ll want to enjoy it over and over again!

Baked Lemon Shrimp & Green Beans

Ingredients

Shrimp:

1 lb. medium-large raw shrimp thawed if frozen, peeled
1 tbsp extra virgin olive oil
2 cloves garlic crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp. garlic salt
1/2 tsp. cracked black pepper
1 lemon, zest After zesting, slice the lemon and set aside
1 lemon sliced (set aside)

Green Beans:

1 lb. green beans
1 tbsp extra virgin olive oil
2 cloves garlic crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp garlic salt
1/2 tsp cracked black pepper

Instructions

Preheat oven to 425 and spray a 9"x13" glass baking dish with cooking spray. Set aside.
Toss together raw shrimp into a bowl with olive oil, garlic, coriander, cumin, cayenne pepper, garlic salt, black pepper, and lemon zest. Set aside in the refrigerator to chill.
In a separate bowl, toss together green beans with olive oil, garlic, coriander, cumin, cayenne pepper, garlic salt, and black pepper. Once the green beans are well coated, put them in your prepared glass baking dish. Spread evenly in dish.
Bake the green beans for 10-15 minutes, until slightly tender. If you'd like them more cooked, add a few more minutes to baking time.
Turn the beans over gently with tongs and top with shrimp. Squeeze 2-3 lemon slices over the shrimp and green beans and add all the lemon slices from the two lemons to the dish as well.
Roast for 10 minutes or until shrimp are pink. Let stand for 1-2 minutes, then serve over rice or quinoa, if desired.

Recipe Notes

We typically steam our green beans to a nice al dente crunch before mixing them with the olive oil and spices, then roasting them.

Make sure that the green beans are close to the "doneness" you want before adding the shrimp. Otherwise, if they're not cooked to your liking, you risk overcooking the shrimp if baked longer than 10 minutes. So, the green bean baking stage is where you want to add time, if necessary.