Green beans are my favorite vegetable. Fun to eat, crunchy and good. This time of year, farmer’s market has them by the bucket so I picked some up last time I went. Roasting is my preferred method to cook just about any vegetable, and the only thing easier is to go ahead and throw the other ingredients for dinner on the pan with it.
This dish has all the yumminess of shrimp scampi (without the gobs of butter) plus the crunchiness of the roasted green beans. Serve with some simple couscous for an easy, delicious dinner that’s actually good for you. If you don’t like mushrooms, leave them out. Same goes with the crushed red pepper. This is one that is very easy to adapt to your own tastes.
Easy Roasted Shrimp & Green Beans
1 pound of fresh green beans
1 pound peeled shrimp
A handful of small mushrooms, if you like them
5 cloves garlic, sliced
1/2 tsp. crushed red pepper (add more or less to adjust spiciness to your taste)
Salt & pepper
1 tbsp. olive oil
Preheat oven to 400˚. Line large baking sheet with foil or parchment (this is mostly for easy clean up, you don’t have to do it if you don’t want to). Combine shrimp, green beans, garlic, crushed red pepper and zest from both lemons. Spread out in pan. Sprinkle with salt & pepper. Squeeze juice of one lemon over the top. Drizzle the whole thing with a bit of olive oil (you don’t need much). Bake for 20 minutes until green beans are tender but still have a bite and shrimp are cooked through. Cut the other lemon into wedges for garnish and to squeeze over the top of both the shrimp and couscous if desired. Serves 4.