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Thai Roasted Shrimp with Green Beans

This Thai roasted shrimp with green beans recipe is cooked all on one baking sheet. The use of red curry paste and peanuts adds a lot of flavor to the dish.
Course Main Course
Cuisine Thai
Keyword curry, peanuts, shrimp
Prep Time 15 minutes
Cook Time 16 minutes
Servings 4 servings
Calories 328kcal
Author Liza Agbanlog

Ingredients

  • 1 lb large shrimp
  • ½ cup unsalted raw peanuts
  • 2 tbsp canola oil
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp Thai red curry paste
  • 1- inch piece fresh ginger peeled and minced or grated
  • 2 cloves garlic minced or grated
  • 1 to 2 fresh red Thai chilies seeded and thinly sliced
  • ½ lb green beans trimmed
  • Chopped fresh basil

Instructions

  • Shell and devein the shrimp, leaving the tails intact. Set aside.
  • Place the oven rack in the middle of the oven. Preheat the oven to 425 degree F.
  • Spread out the peanuts onto a baking sheet and then place in the oven until toasted, about 4 minutes. Transfer to a plate.
  • In a big bowl, whisk together the oil, lime juice, fish sauce, honey, red curry paste, ginger, garlic and chilies. Add the shrimp and green beans, and toss to coat. Place on the sheet pan, spreading out the shrimp and green beans in a single layer.
  • Roast in the oven until shrimp is pink and green beans are tender, about 12 minutes, tossing once or twice.
  • Serve with rice. Garnish with the toasted peanuts and chopped basil.

Notes

Recipe source: by Ellie Krieger as featured in the November 23rd issue of The Province

Nutrition

Calories: 328kcal | Carbohydrates: 15g | Protein: 29g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1241mg | Potassium: 380mg | Fiber: 3g | Sugar: 8g | Vitamin A: 695IU | Vitamin C: 29mg | Calcium: 198mg | Iron: 4mg