Preheat oven to 425 and spray a 9"x13" glass baking dish with cooking spray. Set aside.
Toss together raw shrimp into a bowl with olive oil, garlic, coriander, cumin, cayenne pepper, garlic salt, black pepper, and lemon zest. Set aside in the refrigerator to chill.
In a separate bowl, toss together green beans with olive oil, garlic, coriander, cumin, cayenne pepper, garlic salt, and black pepper. Once the green beans are well coated, put them in your prepared glass baking dish. Spread evenly in dish.
Bake the green beans for 10-15 minutes, until slightly tender. If you'd like them more cooked, add a few more minutes to baking time.
Turn the beans over gently with tongs and top with shrimp. Squeeze 2-3 lemon slices over the shrimp and green beans and add all the lemon slices from the two lemons to the dish as well.
Roast for 10 minutes or until shrimp are pink. Let stand for 1-2 minutes, then serve over rice or quinoa, if desired.
We typically steam our green beans to a nice al dente crunch before mixing them with the olive oil and spices, then roasting them.
Make sure that the green beans are close to the "doneness" you want before adding the shrimp. Otherwise, if they're not cooked to your liking, you risk overcooking the shrimp if baked longer than 10 minutes. So, the green bean baking stage is where you want to add time, if necessary.