Best 6 Baked Shrimp And Green Beans Recipes

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add shrimp stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

SHEET-PAN GOCHUJANG SHRIMP AND GREEN BEANS

Steps:

• Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
• Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
• On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)

SHRIMP SCAMPI, GREEN BEAN AND CORN SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F.
• Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
• Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
• Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.

SHRIMP WITH GREEN BEANS, TOMATOES AND FETA

Steps:

• In skillet heat 1 tablespoon oil over high heat.
• Add shrimp and garlic and cook, until shrimp are pink and cooked, 2-3 minutes. Remove shrimp to a plate.
• Add remaining oil to skillet and add green beans, tomatoes and wine. Heat to boiling, stirring.
• Reduce heat to medium, cover and cook 10 minutes, until beans are crisp tender.
• Return shrimp to skillet. Stir in lemon juice and feta. Cook until heated through.

BAKED GREEN BEANS AND SHRIMP

Steps:

• Clean & rinse shrimp. Pat dry.
• Toss beans with olive oil, cumin, 1/4 salt, 1/4 pepper, cayenne pepper.
• Arrange beans on one layer on baking sheet.
• Roast beans 10 minutes.
• stir beans, keeping in one layer on baking sheet.
• Add shrimp to beans and roast an additional 8-10 minutes or until the shrimp are fully cooked (pinkish white).
• cut lemon and squeeze over beans & shrimp.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.