Best Baked Green Beans And Shrimp Recipes
SHEET-PAN GOCHUJANG SHRIMP AND GREEN BEANS
Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It's either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves. To make it vegetarian, swap shrimp for quick-cooking vegetables, edamame or well-drained tofu.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.)
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1296 milligrams, Sugar 7 grams, TransFat 0 grams
BAKED GREEN BEANS AND SHRIMP
Make and share this Baked Green Beans and Shrimp recipe from Food.com.
Provided by MTBDAD
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 342.1, Fat 16.7, SaturatedFat 2.6, Cholesterol 190.7, Sodium 1264.1, Carbohydrate 31.2, Fiber 13.3, Sugar 8.4, Protein 27.5
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
SHRIMP SCAMPI, GREEN BEAN AND CORN SHEET PAN DINNER
Here we combine three things everyone appreciates: the flavors of shrimp scampi, garlicky tender vegetables and the ease of a sheet pan dinner. We made this even more weeknight friendly by replacing the typical white wine that goes in traditional scampi sauce with a last-minute squeeze of lemon.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
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