St. Patrick’s Day vibe is still around with this quick and easy roasted shrimp and green beans. Each bite is a delightful combination of flavors that will make this the perfect meal to meal prep. Or just something nice and quick for dinner throughout the week!

INGREDIENTS:

·      1 lb medium-large raw shrimp (thawed if frozen), peeled*

·      1 lb green beans, ends trimmed. (Fresh, not frozen.) **

·      2 TBLSP extra virgin olive oil, plus extra to brush the pan.

·      ½ tsp ground coriander

·      ½ tsp cumin

·      ½ tsp sea salt

·      ¾ tsp pepper

·      1/8 tsp cayenne pepper 

·      Zest from one lemon. Save the lemon and cut into quarters.

DIRECTIONS: 

·      Preheat the oven to 425 degrees. 

·      Rinse the thawed, peeled, and cleaned shrimp under cold water. Pat dry. (If the shrimp isn’t dry, it will steam instead of roast😢.) 

·      Place the trimmed and cut beans in a bowl and toss with 1 TBLSP of the olive oil, the coriander, cumin, salt, pepper and cayenne pepper. 

·      Place the shrimp in another bowl with the remaining olive oil, lemon zest, salt and fresh ground pepper. 

·      Brush the roasting pan with olive oil or use a nonstick spray.*** 

·      Arrange the green beans on the pan in a single layer. (As best you can!) Roast beans for 10 minutes. 

·      After 10 minutes, stir the beans around and arrange the shrimp on top. Roast 8-10 minutes more or until shrimp are just done. 

·      Squeeze the lemon over the shrimp and beans.

·      Serve immediately.

Thank you, Coach Zoe for this amazing recipe!

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