1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

2. In a medium bowl, whisk together the coconut aminos, honey, minced garlic, and lemon juice until well combined.

3. Pour half of the sauce over the shrimp and toss to coat. Set aside. Pour the remaining half into a small saucepan.

4. In a separate bowl, toss the green beans with sesame oil, salt, and black pepper.

5. Spread the green beans on one side of the prepared sheet pan. Roast for 12 minutes.

6. Remove the pan from the oven and move the green beans to one side.

7. Using a slotted spoon, place the shrimp on the empty side of the sheet pan. Discard the marinade left in the shrimp bowl.

8. Return the pan to the oven and bake for 8 to 10 minutes, or until the shrimp are pink and cooked through.

9. While the shrimp cooks, bring the reserved sauce in the saucepan to a gentle simmer over medium-high heat.

10. In a small bowl, stir together the cornstarch and water to make a slurry.

11. Whisk the slurry into the simmering sauce. Cook for 2 to 3 minutes, stirring often, until thickened.

12. Transfer the cooked shrimp and green beans to a serving bowl. Pour the thickened honey garlic sauce over the top and toss gently to coat.

13. Garnish with green onions, red pepper flakes, and sesame seeds if desired. Serve with rice.