Spicy Roasted Green Beans and Shrimp

Despite my recent postings of decadent treats, I actually have been eating some healthy things in between. This recipe is fairly quick so even if it is super hot, you can turn on your oven quickly to make this dish and hopefully your space will have cooled down enough by the time you're done eating. I love the flavor of roasted vegetables and green beans combined with these spices is a real winner. If you're sensitive to heat, just use a little bit less of the Aleppo or cayenne, but don't skip it completely because it adds a nice depth. The lemon adds a burst of freshness. This is a great recipe to have on hand if you're looking for a great dinner and the leftovers hold up well for lunch the next day.



Spicy Roasted Green Beans and Shrimp
(As found on Kalyn's Kitchen)

Makes 2 servings

For the beans:
1 pound green beans trimmed and cut into bite-sized pieces
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon Aleppo Pepper (cayenne or red pepper flakes also work)

For the shrimp:
3/4 pound medium-large raw shrimp
1 1/2 tablespoons olive oil
Zest from one lemon (save the lemon and cut into fourths)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preheat oven to 425 degrees.

Trim beans and cut into bite sized pieces. Put beans in a bowl and toss with olive oil, coriander, cumin, salt, black pepper, and Aleppo pepper.

Peel shrimp and place in another bowl with olive oil, lemon zest, salt, and black pepper.

Spray roasting pan with olive oil or non-stick spray, then arrange beans on pan in a single layer. Roast beans 10 minutes, stirring once about half-way through. After 10 minutes, arrange shrimp on top of beans and roast 5-8 minutes more, until shrimp are done but still tender and juicy.

Squeeze the four lemon quarters over the shrimp and beans and serve immediately.

Printable Recipe