Easy prep, easy cooking, easy clean-up, and ready to eat in under 30 minutes, start to finish (even if your shrimp are frozen). Simple enough for a quick mid-week meal, but elegant enough to serve to company.
This is a recipe that I adapted from Kalyn’s Kitchen. I had bought some Szechuan peppercorns from Penzeys and thought that this would be a great recipe to add them to. Szechuan peppercorns are not spicy in the same way that some other hot peppers are. Rather than a burning feeling, they produce kind of a “numbing” sensation on your tongue. But when used sparingly, they add a great flavor!
To save on clean up, I like to prepare this recipe using Ziploc bags and a foil lined roasting pan.
To save on time, I bought raw, peeled shrimp (they still had tails, and I left them on). To thaw frozen shrimp, place them in a colander and run cool water over them until thaw.
Roast beans at 425°F for 5 minutes.
Szechuan Shrimp and Green Beans
—————–(((adapted from Kalyn’s Kitchen)
For the green beans:
1 lb. green beans
1 Tbs. olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. whole Szechuan peppercorns, ground**
For the shrimp:
1 lb. medium-large raw shrimp, thawed and peeled
2 Tbs. olive oil
zest from one lemon (save the lemon and cut into wedges)
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
Preheat oven to 425°F.
If shrimp are frozen, place in a colander and rinse with cool water until thawed. Peel and devein.
Grind whole Szechuan peppercorns (I use my regular black pepper grinder). Place with green beans in a Ziploc bag with remaining “green bean” ingredients.
Combine shrimp and remaining “shrimp” ingredients in a separate Ziploc bag. Reserve lemon wedges for later.
Line a roasting pan with foil. Spray with non-stick cooking spray. Arrange beans on pan in a single layer as much as possible. Roast beans at 425°F for 5 minutes. After 5 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy.
Serve the shrimp and beans immediately with lemon wedges.
**NOTE: If you don’t have Szechuan peppercorns, you can substitute crushed red pepper flakes, or other hot peppers. I get my peppercorns from Penzeys.
Makes 3-4 servings