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.
Combine fresh green beans with a little olive oil, coriander, cumin and ground Szechuan peppercorns (you could also use red pepper flakes or other spicy pepper if you don’t have the Szechuan ones).
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.
Combine shrimp with olive oil, lemon zest and salt and pepper.
Arrange beans on a foil-lined pan in a single layer .
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 with lemon wedges.
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RECIPE:
Szechuan Shrimp and Green Beans
For the green beans:
1 lb green beans
1 Tbs olive oil
½ tsp ground coriander
½ tsp ground cumin
¼ tsp salt
½ 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)
¼ tsp salt
¼ 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 de-vein.
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.
Adapted from Kalyn’s Kitchen
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