Sheet Pan Garlic Shrimp & Green Beans

Of all the culinary battles waged in my kitchen, the weeknight dinner skirmish is by far the most frequent and ferocious. After a long day, the energy to create something both delicious and nutritious can feel like a distant dream. For years, my go-to solutions were either too time-consuming or relied on a rotation of the same five meals, much to my family’s polite, yet noticeable, boredom. Then, the sheet pan meal entered my life, and everything changed. Specifically, this Sheet Pan Garlic Shrimp and Green Beans recipe became our saving grace. The first time I made it, the house filled with the most incredible aroma of roasting garlic and zesty lemon. My kids, usually skeptical of anything green, were drawn to the kitchen, mesmerized by the vibrant pink shrimp and bright green beans sizzling away on a single pan. The cleanup was so minimal it felt like I was cheating. When we sat down to eat, there was a moment of silence, followed by a chorus of “Wow, this is really good!” It was a victory. This wasn’t just food; it was a solution. A delicious, healthy, and ridiculously easy meal that brought a sense of calm and satisfaction to our chaotic evenings. Now, it’s not just a recipe in our house; it’s a beloved weekly tradition, a testament to the fact that amazing food doesn’t have to be complicated.

Ingredients

This recipe relies on a handful of fresh, high-quality ingredients to deliver its signature vibrant flavor. Each component plays a crucial role, coming together to create a harmonious and satisfying meal.

• Jumbo Shrimp (2 pounds): Use raw, peeled, and deveined shrimp. Jumbo or extra-large shrimp (about 16-20 per pound) are ideal as they are less likely to overcook during the roasting process, remaining plump and juicy. If using frozen, ensure they are fully thawed and patted completely dry before use.
• Fresh Green Beans (2 pounds): The foundation of our vegetable base. Look for beans that are firm, crisp, and have a vibrant green color. Trim the stem ends before using. The quantity may seem like a lot, but they roast down beautifully.
• Extra Virgin Olive Oil (1/3 cup): A good quality olive oil is essential as it forms the base of our garlic sauce. It helps the ingredients to roast perfectly instead of steaming and carries the flavors of the garlic and seasonings.
• Fresh Garlic (8 cloves, minced): This is the star of the show. Using freshly minced garlic cloves provides a pungent, aromatic flavor that is far superior to pre-minced jarred garlic or garlic powder. Don’t be shy with the amount; it mellows beautifully in the oven.
• Large Lemon (1): We will use both the zest and the juice of one large lemon. The zest is mixed in before roasting to infuse a deep citrusy essence, while the fresh juice is squeezed over the finished dish to add a final burst of brightness and acidity that cuts through the richness.
• Red Pepper Flakes (1/2 teaspoon): This provides a gentle, warming heat that complements the garlic and shrimp perfectly. Adjust the amount based on your personal preference for spice.
• Kosher Salt (1 ½ teaspoons, divided): Essential for seasoning both the green beans and the shrimp properly. Using kosher salt allows for better control over the seasoning level.
• Black Pepper (1 teaspoon, freshly ground): Freshly ground black pepper adds a rustic and pungent bite that enhances all the other flavors in the dish.

Instructions

Follow these detailed steps to ensure your Sheet Pan Garlic Shrimp and Green Beans come out perfectly cooked every time, with tender-crisp beans and succulent shrimp.

1. Preheat and Prepare: Begin by positioning one oven rack in the upper third of your oven and another in the lower third. Preheat the oven to 400°F (200°C). This two-rack setup is crucial for ensuring both pans of vegetables cook evenly. Line two large, rimmed baking sheets with parchment paper for easy cleanup and to prevent sticking.
2. Season the Green Beans: In a large mixing bowl, combine the trimmed fresh green beans with half of the olive oil (about 2 ½ tablespoons), 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Use your hands or a large spoon to toss everything together thoroughly, ensuring every green bean is lightly coated in the seasoned oil.
3. First Roast for the Beans: Divide the seasoned green beans evenly between the two prepared baking sheets, spreading them into a single layer. It is vital not to overcrowd the pans, as this will cause the beans to steam rather than roast, resulting in a soggy texture. Roasting in a single layer allows hot air to circulate, creating that desirable tender-crisp finish with slightly charred spots. Place the baking sheets in the preheated oven, one on the upper rack and one on the lower. Roast for 15 minutes.
4. Prepare the Garlic Shrimp Mixture: While the green beans are having their initial roast, prepare the shrimp. In the same large bowl you used for the beans (no need to wash it), combine the peeled and deveined shrimp with the remaining olive oil, the 8 cloves of minced fresh garlic, the zest from your entire lemon, the red pepper flakes, the remaining ½ teaspoon of kosher salt, and the remaining ½ teaspoon of black pepper. Mix well until the shrimp are completely coated in the fragrant garlic and lemon zest mixture. It is critical that your shrimp are patted very dry with paper towels before adding them to the bowl; this helps them sear and roast rather than steam in the oven.
5. Combine and Roast Again: After the green beans have roasted for 15 minutes, carefully remove the baking sheets from the oven. The beans should be bright green and starting to become tender. Quickly and carefully add the prepared garlic shrimp to the baking sheets, dividing them evenly between the two pans. Gently toss the shrimp with the hot green beans directly on the pans. Once again, spread the shrimp and green beans into a single, even layer.
6. Final Roast: Return the baking sheets to the oven, swapping their positions (move the top pan to the bottom rack and the bottom pan to the top rack). This ensures even cooking for the final stage. Roast for an additional 8 to 10 minutes. The shrimp are done when they are opaque, pink, and have curled into a “C” shape. Be careful not to overcook them, as they will become tough and rubbery. The green beans should be tender-crisp and slightly browned in spots.
7. Finish and Serve: Immediately remove the pans from the oven. Squeeze the juice from the zested lemon evenly over the hot shrimp and green beans on both pans. The heat will release the lemon’s aroma, creating a final, fragrant steam. Give everything one last gentle toss on the pan to coat in the lemony, garlicky pan juices. Serve immediately for the best texture and flavor.

Nutrition Facts

This dish is not only delicious but also packs a healthy punch, making it an excellent choice for a balanced meal.

• Servings: 6
• Calories per serving: Approximately 380 kcal

1. High in Protein (approx. 34g): The shrimp provides a substantial amount of high-quality, lean protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
2. Rich in Fiber (approx. 7g): The generous portion of green beans offers a significant source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to overall gut health.
3. Healthy Fats (approx. 20g): The majority of the fat in this recipe comes from extra virgin olive oil, a source of monounsaturated fats that are known to be beneficial for heart health.
4. Excellent Source of Vitamin C: The fresh lemon juice and zest provide a powerful dose of Vitamin C, a crucial antioxidant that supports immune function and skin health.
5. Low in Carbohydrates: With the primary ingredients being shrimp and green beans, this meal is naturally low in carbohydrates, making it a great option for those following a low-carb or ketogenic lifestyle.

Preparation Time

This recipe is designed for efficiency, making it a perfect weeknight dinner solution without sacrificing flavor.

• Total Preparation and Cook Time: Approximately 35 minutes
• Breakdown: 10 minutes of active prep time for trimming the beans, mincing the garlic, and seasoning the ingredients. 25 minutes of total roasting time in the oven, during which you can prepare any side dishes or simply relax.

How to Serve

This Sheet Pan Garlic Shrimp & Green Beans is wonderfully versatile and can be served in numerous ways to suit different tastes and dietary needs. Here are some of our favorite serving suggestions:

• Classic and Simple:
  • Serve it straight from the pan as a complete, low-carb meal. The flavors are bold enough to stand on their own.
• Over a Bed of Grains:
  • Fluffy Rice: Spoon the shrimp, green beans, and all the delicious pan juices over a bed of fluffy white or brown rice. The rice does an excellent job of soaking up the garlic and lemon sauce.
  • Hearty Quinoa: For an extra boost of protein and fiber, serve it over cooked quinoa. The nutty flavor of the quinoa is a fantastic complement to the dish.
• With Pasta:
  • Toss the entire contents of the sheet pan, including the juices, with cooked angel hair or linguine pasta. This transforms the dish into a “Sheet Pan Shrimp Scampi,” and a sprinkle of Parmesan cheese on top takes it to the next level.
• Low-Carbohydrate Pairings:
  • Zucchini Noodles: For a fresh, light, and keto-friendly option, serve the shrimp and green beans over a bed of raw or lightly sautéed zucchini noodles (zoodles).
  • Cauliflower Rice: Another excellent low-carb base that readily absorbs the delicious pan sauce without adding heavy carbs.
• With Bread for Dipping:
  • Serve alongside a loaf of warm, crusty bread like a baguette or sourdough. The bread is perfect for mopping up every last drop of the incredible garlic-lemon-infused olive oil from the pan and your plate.
• As a “Surf and Turf” Component:
  • Serve this dish as a fantastic side to a perfectly grilled steak for a simple yet elegant surf and turf dinner.

Additional Tips

To master this recipe and adapt it to your liking, keep these professional tips in mind.

1. Don’t Crowd the Pan: This is the golden rule of sheet pan cooking. Spreading your ingredients in a single, even layer is essential. If you overcrowd the pan, the ingredients will steam instead of roast, leading to soggy green beans and pale shrimp. If needed, use a third baking sheet.
2. Pat Your Shrimp Dry: Before tossing the shrimp with the oil and seasonings, make sure to pat them thoroughly dry with paper towels. Removing excess moisture is key to getting a good, quick sear in the hot oven and prevents them from becoming watery.
3. The “C” Shape Rule for Shrimp: The perfect indicator for cooked shrimp is its shape. Perfectly cooked shrimp will curl into a gentle “C” shape. If they curl into a tight “O” shape, they are overcooked and will likely be tough. Keep a close eye on them during the final few minutes of roasting.
4. Parchment Paper is Non-Negotiable: While you can make this recipe without it, lining your baking sheets with parchment paper makes cleanup incredibly easy. The roasted-on garlic and pan juices can be stubborn to scrub off, and parchment paper saves you that effort.
5. Embrace Vegetable Variations: Don’t be afraid to swap or add other vegetables. Asparagus spears, broccoli florets, or sliced bell peppers are excellent choices. Just be mindful of cooking times; heartier vegetables like broccoli may need the full 15-minute head start with the green beans, while quick-cooking asparagus can be added at the same time as the shrimp.
6. Control the Spice Level: The ½ teaspoon of red pepper flakes adds a pleasant background warmth. If your family loves heat, feel free to increase it to a full teaspoon. For a smokier flavor, add ½ teaspoon of smoked paprika along with the other seasonings. If you are sensitive to spice, you can reduce or omit the flakes entirely.
7. Finish with Fresh Herbs: To add another layer of freshness and color, toss the finished dish with a handful of chopped fresh parsley or dill right before serving. The residual heat will wilt the herbs slightly and release their essential oils.
8. Make Extra “Sauce”: If you’re a sauce lover, feel free to slightly increase the amount of olive oil and lemon juice. After you pull the pans from the oven, you can scrape all the delicious browned bits (the fond) and juices into a small bowl to drizzle over each serving.

FAQ Section

Here are answers to some frequently asked questions about making Sheet Pan Garlic Shrimp & Green Beans.

1. Can I use frozen shrimp for this recipe?
Yes, absolutely. Frozen shrimp works wonderfully in this recipe and is often more convenient. The most important step is to thaw it correctly. The best method is to place the frozen shrimp in a colander and run cool water over them for 5-7 minutes, tossing them occasionally until they are fully thawed. Once thawed, you must pat them completely dry with paper towels to remove all excess water before seasoning.

2. My green beans were still too tough or came out soggy. What went wrong?
If your green beans were too tough, it’s possible they were particularly thick or your oven runs a little cool. You can extend their initial solo roasting time to 18-20 minutes before adding the shrimp. If they came out soggy, the most likely culprit is overcrowding the pan. When too many vegetables are packed together, they release moisture that gets trapped, causing them to steam. Using two (or even three) pans to ensure a single layer is key.

3. How do I know for sure when the shrimp is cooked?
There are three main visual cues for perfectly cooked shrimp. First, they will turn from translucent grey to opaque pinkish-white. Second, they will curl from a straight or slightly curved shape into a distinct “C” shape (an “O” shape means overcooked). Third, they should feel firm to the touch. This entire process happens very quickly in a hot oven, usually in 8-10 minutes, so watch them closely.

4. Can I prepare any parts of this meal in advance?
Yes, you can do some meal prep to make assembly even faster. You can wash and trim the green beans and mince the garlic a day or two ahead of time, storing them in separate airtight containers in the refrigerator. However, you should wait to season the shrimp and beans until just before you are ready to cook to ensure the best texture.

5. What are the best other vegetables to use in this recipe?
This recipe is very forgiving and works well with many other vegetables. Some of the best substitutes or additions are:

• Broccoli florets: Give them the same 15-minute head start as the green beans.
• Asparagus spears: They cook quickly, so add them to the pan at the same time as the shrimp.
• Bell peppers (sliced): These can be added with the green beans for a softer texture, or with the shrimp for a more crisp-tender bite.
• Cherry tomatoes: Add them with the shrimp; they will burst and release their sweet juices into the pan sauce.

6. How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that reheated shrimp can easily become rubbery. The best way to reheat is gently in a skillet over medium-low heat with a splash of water or olive oil until just warmed through. You can also enjoy the leftovers cold, tossed into a salad. Avoid using a microwave if possible, as it tends to overcook the shrimp.

7. Is this recipe considered healthy?
Yes, this is a very healthy and well-balanced meal. It’s high in lean protein and fiber, low in carbohydrates, and uses heart-healthy monounsaturated fats from olive oil. It is packed with vitamins and minerals from the shrimp, garlic, and vegetables, making it a nutritious choice for any day of the week.

8. What is the best size shrimp to buy for a sheet pan recipe?
For sheet pan recipes where shrimp are roasted alongside other ingredients, it’s best to use Jumbo (21-25 per pound) or Extra-Large (16-20 per pound) shrimp. Smaller shrimp will cook too quickly and are very likely to be overcooked and tough by the time the vegetables are perfectly roasted. Larger shrimp are more forgiving and will remain succulent and juicy.

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