For the beans:
1 lb. green beans trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive 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 (thawed if frozen), peeled
1 tbsp. olive oil (plus a little extra to brush on roasting pan)
Zest from one lemon (save the lemon and cut into fourths)
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Preheat oven to 425.
Once the shrimp has been peeled and cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if the shrimp is not dry it will steam rather than roast!).
Place the trimmed and cut beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and Cayenne pepper.
Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
Brush roasting pan with olive oil or use a non-stick spray, then arrange beans on pan in a single layer (as much as possible).
Roast beans 10 minutes. After 10 minutes, toss the beans and arrange shrimp on top and roast 8-10 minutes more or until shrimp are just done.
Squeeze the four lemon quarters over the shrimp and beans and serve immediatelyShare to Print