Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Place the diced red potatoes on the pan and toss with 0.5 tablespoons of olive oil, smoked paprika, and half of the salt and pepper.
Roast the potatoes for 15 minutes until they begin to soften and develop a light golden crust.
Remove the pan from the oven, push the potatoes to one side, and add the trimmed green beans to the other side, tossing them with the remaining olive oil.
Return the pan to the oven and roast for an additional 10 to 12 minutes until the beans are tender-crisp and the potatoes are fully browned.
While the vegetables roast, pat the black tiger shrimp dry and season with the remaining salt and pepper.
Heat a large non-stick skillet over medium-high heat and add the shrimp, cooking for about 2 minutes per side until they turn a vibrant pink and are opaque throughout.
Add the minced garlic during the last minute of cooking, stirring constantly so it becomes fragrant without burning.
Remove the skillet from the heat, squeeze the fresh lemon juice over the shrimp, and garnish with chopped parsley before serving alongside the roasted vegetables.