Roasted Shrimp and Green Beans

I’m not a huge cookbook fan, but this one has grabbed my attention multiple times, so I finally ordered it. I am now the proud owner of “Clean and Delicious” by Dani Spies. Put your recipe seatbelt on – you’ll be seeing more than one recipe from this kitchen game-changing cookbook. Her recipes fit the Elevate Test Kitchen requirements of easy to make, healthy whole food ingredients, and batch-able.

This zesty zingy shrimp and green bean recipe serves four. It’s perfect for a lighter summer lunch or dinner. Short on time? In just 30 minutes, your meal is ready!

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.

*Keep 1 lb of frozen shrimp in the freezer as a staple for short-on-time healthy meals.

**Really short on time? Use pre-washed and pre-trimmed green beans. (Look for them at your grocery store!)

***Easy cleaning hack – first line the baking pan with foil, and spray that with the non-stick baking spray or olive oil. Super simple clean-up.