EWWK: Sheet Pan Shrimp and Green Beans with Peanut Sauce


1-pound shrimp
3 cups green beans (trimmed)
1 tablespoon organic canola oil
½ tablespoon light soy sauce
1-pound shrimp peeled
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon pepper


¼ creamy peanut butter
¼ cup warm water
1 tablespoon light soy sauce
1 tablespoon lime juice
1 teaspoon chili garlic paste (use more if you like it spicy)


Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil or parchment paper.

Spread the green beans out on the prepared pan, drizzle with oil and soy sauce and mix with hands or stir to combine. Roast in the oven for 10 minutes.

Meanwhile, combine the shrimp with lime juice and salt and pepper in a medium bowl. After the ten minutes is up add the shrimp to the pan with the green beans and cook for 5 minutes. In another medium bowl combine the sauce ingredients and stir until smooth.

Serve the shrimp, green beans drizzled with peanut sauce over rice.

Yield: 4 Servings (Serving size: 4 ounces shrimp, ¾ cup green beans, 1 tablespoon sauce)
Nutrition Breakdown: Calories 190, Fat 9g, Cholesterol 145mg, Sodium 900mg, Carbohydrate 9g, Fiber 3g, Protein 19g.
Diabetes Exchanges: 1 Vegetable, 2 ½ Lean Meats