Roasted Green Beans (or Broccoli) with Shrimp

I found this recipe online, so do not take credit for it at all. Everyone in my family loved it, except for Carlye. I probably won't add much lemon next time, but will definitely make this again.

For the beans (or broccoli):
1 lb. green beans (or broccoli) trimmed and cut into bite-sized pieces
1 1/2 T olive oil
1/2 tsp. ground coriander (or use 1 tsp. whole coriander)
1/2 tsp. ground cumin (or use 1 tsp. whole cumin seed)
1/2 tsp. salt (I used fine grind sea salt)
1/2 tsp. fresh ground black pepper

For the shrimp:
3/4 lb. medium-large raw shrimp (I used 36-40 count shrimp in the shell) thawed if frozen and peeled
1 1/2 T olive oil
zest from one lemon (save the lemon and cut into fourths)
1/2 tsp. salt (I used fine grind sea salt)
1/2 tsp. fresh ground black pepper

Preheat oven to 425 F/220 C. If using frozen shrimp that have been thawed, place in colander in the sink and drain well.

Trim beans and cut into bite sized pieces. Put beans in a bowl and toss with 1 1/2 T olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper.

Peel shrimp and place in another bowl with 1 1/2 T olive oil, zest of one lemon, 1/2 tsp. salt, and 1/2 tsp. fresh ground black pepper.

Spray roasting pan with olive oil or non-stick spray, then arrange beams on pan in a single layer as much as possible. Roast beans 10 minutes, stirring once about half-way through. After 10 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy.

Squeeze the four lemon quarters over the shrimp and beans and serve immediately.