Sheet Pan Honey Garlic Shrimp and Veggies
Imagine a dinner that’s not only quick and easy but also packed with flavors and nutrients. Enter the Sheet Pan Honey Garlic Shrimp and Veggies. This delightful dish marries the sweetness of honey with the savory notes of garlic and succulent shrimp, all while being complemented by a vibrant array of vegetables. Perfect for busy weeknights or a relaxed weekend dinner, it’s a meal that will have everyone asking for seconds.
Let’s dive into why this recipe is a must-try and how you can whip it up in no time!
Why This Recipe Is Reliable
This Sheet Pan Honey Garlic Shrimp and Veggies recipe is not only reliable but also adaptable. The use of a sheet pan means minimal cleanup, and the cooking method ensures that everything is cooked evenly, allowing flavors to meld beautifully. With just a handful of ingredients and the power of a single baking sheet, you can create a meal that feels gourmet without the fuss. Plus, it’s a great way to sneak in a variety of veggies, making it a healthy choice that the whole family will enjoy.
The Essentials
To create this delicious dish, you’ll need the following ingredients:
- 1/2 cup honey – Adds a sweet glaze that perfectly balances the savory elements.
- 1/4 cup Japanese BBQ sauce or soy sauce – Provides depth and umami flavor.
- 1 tsp ground ginger – Offers a warm spice that complements the shrimp.
- 1 tbsp olive oil – Helps to coat the shrimp and veggies for roasting.
- Juice of 1 lemon – Brightens the dish with acidity.
- 3 cloves garlic, minced – Infuses the dish with aromatic goodness.
- 1 lb large shrimp, raw, peeled, deveined – The star of this meal, tender and flavorful.
- 1 head broccoli, florets – Adds crunch and nutrition.
- 1 yellow onion, sliced – Provides sweetness and depth.
- 1 red pepper, sliced – Brings color and additional flavor.
- 2 tbsp olive oil – For roasting the veggies.
- 1 tsp salt – Enhances the overall flavor.
- 1 tsp pepper – Adds a gentle kick.
- 1 clove garlic, minced – For seasoning the veggies.
- 1 tbsp sesame seeds for serving – A finishing touch for texture.
- 3 cups cooked rice – To serve as a hearty base for the dish.
Toolbox for This Recipe
- Sheet pan – Essential for roasting everything in one go.
- Mixing bowl – For combining the shrimp and marinade.
- Measuring cups and spoons – To ensure accuracy in your ingredients.
- Knife and cutting board – For chopping veggies and preparing the shrimp.
- Spatula or tongs – To toss the shrimp and veggies during cooking.
Sheet Pan Honey Garlic Shrimp and Veggies in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This high temperature is key to achieving a nice caramelization on the shrimp and veggies.
Step 2: Prepare the Marinade
In a mixing bowl, whisk together the honey, Japanese BBQ sauce (or soy sauce), ground ginger, 1 tablespoon of olive oil, lemon juice, and minced garlic. This combination will create a delicious marinade that infuses the shrimp with flavor.
Step 3: Marinate the Shrimp
Add the raw shrimp to the bowl with the marinade, ensuring they are fully coated. Let them sit for about 15-20 minutes to absorb the flavors.
Step 4: Prepare the Veggies
While the shrimp is marinating, chop the broccoli into florets, slice the yellow onion, and cut the red pepper into strips. In a separate bowl, toss the veggies with 2 tablespoons of olive oil, salt, pepper, and the additional minced garlic until well coated.
Step 5: Arrange on the Sheet Pan
Spread the marinated shrimp on one side of the sheet pan and arrange the seasoned veggies on the other side. This allows for even cooking and ensures that everything gets that lovely roasted flavor.
Step 6: Roast Everything Together
Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the shrimp are cooked through and the veggies are tender and slightly caramelized. Make sure to stir halfway through for even cooking.
Step 7: Serve and Enjoy
Once everything is cooked, remove the sheet pan from the oven. Serve the shrimp and veggies over a bed of cooked rice, and sprinkle with sesame seeds for an added crunch. Enjoy your delicious Sheet Pan Honey Garlic Shrimp and Veggies!
Season-by-Season Upgrades
- Spring: Add snap peas and asparagus for a fresh, spring vibe.
- Summer: Incorporate zucchini and corn for a summer twist.
- Fall: Roast with sweet potatoes and Brussels sprouts for a cozy autumn meal.
- Winter: Use hearty vegetables like carrots and cauliflower to withstand the chill.
Chef’s Notes
- For an extra kick, consider adding a pinch of red pepper flakes to the marinade.
- If you prefer a different protein, chicken or tofu can be substituted for shrimp.
- Be mindful of the cooking time; shrimp cook quickly, so avoid overcooking.
- Feel free to experiment with different vegetables based on your preferences or what you have on hand.
Cooling, Storing & Rewarming
The Sheet Pan Honey Garlic Shrimp and Veggies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it back in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option. For optimal flavor, it’s best enjoyed fresh, but it also makes for a great meal prep option!
Quick Q&A
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry before marinating for the best results.
What vegetables can I substitute in this recipe?
You can substitute almost any vegetable you like! Bell peppers, green beans, or even snap peas would work wonderfully.
Can I make this recipe ahead of time?
Yes, you can marinate the shrimp and chop the veggies ahead of time. Just keep them stored separately in the fridge until you’re ready to cook.
Is this dish gluten-free?
To make this dish gluten-free, ensure you use a gluten-free soy sauce or a gluten-free BBQ sauce as a substitute.
Ready to Cook?
If you’re looking for a meal that’s both satisfying and simple, the Sheet Pan Honey Garlic Shrimp and Veggies is your answer. With its wonderful blend of flavors and minimal cleanup, this recipe is destined to become a favorite in your household. Gather your ingredients, preheat your oven, and let the delicious aromas fill your kitchen. Happy cooking!
Sheet Pan Honey Garlic Shrimp and Veggies
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the honey, Japanese BBQ sauce (or soy sauce), ground ginger, 1 tablespoon of olive oil, lemon juice, and minced garlic.
- Add the raw shrimp to the bowl with the marinade, ensuring they are fully coated. Let them sit for about 15-20 minutes.
- Chop the broccoli into florets, slice the yellow onion, and cut the red pepper into strips. Toss the veggies with 2 tablespoons of olive oil, salt, pepper, and the additional minced garlic until well coated.
- Spread the marinated shrimp on one side of the sheet pan and arrange the seasoned veggies on the other side.
- Place the sheet pan in the preheated oven and roast for about 15-20 minutes, stirring halfway through.
- Once cooked, serve the shrimp and veggies over a bed of cooked rice, and sprinkle with sesame seeds.
Notes
- For an extra kick, add a pinch of red pepper flakes to the marinade.
- Chicken or tofu can be substituted for shrimp.
- Avoid overcooking the shrimp to maintain tenderness.
