Name: Honey Garlic Shrimp Sheet Pan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb. fresh or frozen raw shrimp, peeled and deveined (thawed if frozen); ½ cup coconut aminos; ⅓ cup honey; 6 garlic cloves, minced (2 tablespoons); Juice of ½ lemon (1½ tablespoons); ¾ lb. (12 oz) fresh green beans, ends trimmed; 1 tablespoon toasted sesame oil; ¼ teaspoon coarse salt; ¼ teaspoon black pepper; 2 tablespoons cornstarch; 2 tablespoons water (for slurry); 2 green onions, sliced on the bias (green parts only); Pinch of red pepper flakes (optional); Pinch of sesame seeds (optional)

If you’re anything like me and crave a quick, flavorful dinner that doesn’t mean hours in the kitchen, you’re going to love this Honey Garlic Shrimp Sheet Pan Recipe. It’s one of those dishes that looks (and tastes) like a lot more work than it actually takes, and the sweet-savory blend of honey, garlic, and a touch of citrus makes it absolutely irresistible. Plus, it’s all done on one sheet pan—which means less cleanup and more time to enjoy your meal. Trust me, once you try this, it will be a staple in your weeknight rotation.

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Why You’ll Love This Recipe

Super Quick & Easy: Whole dinner ready in about 30 minutes, perfect for busy days.
One Pan, Less Mess: Everything cooks on one sheet pan for simple cleanup.
Flavor Explosion: The honey garlic sauce is sticky, tangy, and downright addictive.
Healthy & Balanced: Plenty of protein with shrimp, plus fresh green beans for a veggie boost.

A close-up view of a dish showing bright orange cooked shrimp mixed with shiny, dark green green beans. The shrimp curl naturally and are coated with a light sauce that gives a slight gloss, while the green beans look tender and fresh. Tiny white sesame seeds and small bits of red chili flakes are sprinkled evenly on top. Small pieces of chopped green onions add an extra touch of green color and texture scattered throughout the dish. The food is laid out on a flat white plate resting on a white marbled surface, with a few drops of sauce around the shellfish and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Honey Garlic Shrimp Sheet Pan Recipe is how a handful of simple, wholesome ingredients come together for a dish that feels special but isn’t fussy. Here’s some insight on what to look for and why each plays a role in the flavor.

Shrimp: Fresh or frozen, peeled and deveined shrimp work best; I prefer medium to large size so they don’t dry out too fast.
Coconut Aminos: A great soy sauce alternative with a milder, slightly sweeter taste that complements the honey perfectly.
Honey: Adds just the right amount of sweetness to balance the garlic and aminos.
Garlic: Fresh minced garlic gives that punch of flavor that’s essential for the sauce.
Lemon Juice: Brightens the dish with a fresh citrus zing, cutting through the sweetness.
Green Beans: Fresh and crisp, they hold their texture beautifully when roasted alongside the shrimp.
Toasted Sesame Oil: Just a touch enhances the nuttiness and rounds out the flavors.
Salt & Pepper: Simple seasonings to bring it all together.
Cornstarch: This thickens the sauce perfectly—making it gloriously sticky without being gloopy.
Green Onions: For fresh, mild onion flavor and a pop of color when garnished.
Red Pepper Flakes & Sesame Seeds (Optional): For a little spice and extra crunch if you’re feeling fancy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Honey Garlic Shrimp Sheet Pan Recipe my own by swapping out veggies or adjusting the sauce. Feel free to get creative and make it suit your taste buds or dietary needs—you really can’t go wrong here.

Veggie Swap: I’ve swapped green beans for asparagus or thinly sliced bell peppers—both roast nicely and soak up the honey garlic sauce brilliantly.
Spicy Kick: Adding extra red pepper flakes or a splash of sriracha straight into the sauce for a fiery boost is a personal favorite on colder nights.
Gluten-Free: Coconut aminos make this naturally gluten-free, but double-check your cornstarch brand if that matters to you.
Make It Vegan: Use tofu or tempeh instead of shrimp and your favorite vegetables—and reduce cooking time accordingly.

How to Make Honey Garlic Shrimp Sheet Pan Recipe

Step 1: Prep Your Oven and Sauce

Start by preheating your oven to 400℉ and lining a large baking sheet with parchment paper. While the oven heats up, whisk together your coconut aminos, honey, minced garlic, and lemon juice in a bowl until the honey dissolves—this combo is the heart of your sauce. Divide it in half: pour half over the shrimp to marinate (even just 30 minutes helps!), and let the other half hang out in a small saucepan for thickening later.

Step 2: Roast the Green Beans

Toss trimmed green beans with toasted sesame oil, salt, and pepper, then spread them evenly on your baking sheet. Pop them into the oven for about 12 minutes; this gives them that perfect tender-crisp texture we all love. Don’t crowd them—give them space to roast nicely.

Step 3: Add the Shrimp

Once the green beans have roasted, slide them to one side of the pan. Using a slotted spoon or spatula, transfer the marinated shrimp onto the other side—discard any leftover marinade from the bowl so you don’t end up steaming the shrimp. Return the pan to the oven for 8-10 minutes, depending on the size of your shrimp. They’re done when pink and opaque, with a little golden edge.

Step 4: Thicken the Sauce

While the shrimp cooks, bring the reserved sauce in the saucepan to a simmer over medium-high heat. Whisk together the cornstarch with 2 tablespoons of water until it’s milky, then slowly stir that slurry into the simmering sauce. Keep stirring and simmer for 2-3 minutes until the sauce thickens to a sticky glaze.

Step 5: Toss and Serve

Once everything’s cooked, transfer the shrimp and green beans to a large bowl and pour the thickened honey garlic sauce over the top. Toss gently until everything is evenly coated in that glossy, flavorful glaze. Finish by sprinkling sliced green onions, sesame seeds, and a pinch of red pepper flakes if you like a little heat.

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Pro Tips for Making Honey Garlic Shrimp Sheet Pan Recipe

Marinate for Flavor: Even a quick 30-minute marinade makes the shrimp way more flavorful and tender.
Don’t Overcrowd the Pan: Giving the shrimp and beans room ensures they roast instead of steam, keeping textures perfect.
Cornstarch Slurry Magic: Mix the cornstarch with cold water before adding to the hot sauce to avoid lumps—this took me a few tries to perfect!
Watch Cooking Time: Shrimp cook rapidly; if they curl tightly, they’re done—overcooking makes them rubbery.

How to Serve Honey Garlic Shrimp Sheet Pan Recipe

A white bowl with a layer of white rice at the bottom, topped with cooked green beans and small cooked shrimp in a glossy brown sauce, sprinkled with white sesame seeds and small green onion pieces; a metal spoon rests inside the bowl. To the side, a baking tray lined with parchment paper holds more green beans and shrimp coated in the same sauce. The setting includes a light grey cloth under the tray and bowl, a small wooden bowl with red chili flakes, and a small white dish with white sesame seeds, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with sliced green onions—they add a fresh crisp bite and a splash of color that brightens the whole plate. A sprinkle of toasted sesame seeds gives that lovely nutty crunch, and if I’m feeling a little daring, a pinch of red pepper flakes adds just the right touch of heat.

Side Dishes

To keep things simple, I often serve this shrimp and green bean combo over fluffy jasmine or basmati rice, which soaks up all that delicious honey garlic sauce. Sometimes, I also pair it with quinoa for a nuttier texture or even cauliflower rice if I want a lower-carb option—each pairing brings its own charm.

Creative Ways to Present

For dinner parties, I like to plate this honey garlic shrimp sheet pan dish on bamboo leaves or banana leaves for a fun tropical vibe. Adding a wedge of lemon on the side invites guests to add a fresh burst of citrus, and serving it family style on a large platter encourages everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp and green beans in an airtight container in the fridge. They stay fresh for up to 2 days, though the green beans lose some crispness over time. Reheat gently to keep the shrimp tender.

Freezing

Personally, I don’t recommend freezing this dish because the green beans can turn mushy and the shrimp texture changes after thawing. But if you want to freeze, do it immediately without sauce and freeze sauce separately. Reheat everything carefully to reduce sogginess.

Reheating

To reheat, I prefer warming the shrimp and veggies gently in a skillet over medium-low heat, adding a splash of water or additional sauce to keep things moist. Microwaving is okay in a pinch, but take care not to overcook the shrimp.

FAQs

Can I use frozen shrimp for this Honey Garlic Shrimp Sheet Pan Recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry to avoid excess moisture, which can affect the cooking process and final texture. I like to thaw mine overnight in the fridge or place them in a colander under cold running water for a quicker thaw.
Can I substitute green beans with other vegetables?

Yes! You can swap green beans for vegetables like asparagus, snap peas, or bell peppers. Just keep in mind different veggies have varying cook times, so adjust roasting accordingly to avoid overcooking or soggy results.
What if I don’t have coconut aminos—can I use soy sauce instead?

Definitely. Soy sauce works fine as a substitute, but it’s a bit saltier and less sweet than coconut aminos. Consider reducing added salt slightly or balancing with more honey or lemon juice to keep flavors harmonious.
How do I prevent the shrimp from overcooking?

Keep a close eye during cooking—shrimp only need 8-10 minutes at 400℉ depending on size. They’re done when they turn pink and their shape curls into a loose “C.” Overcooked shrimp get rubbery, so it helps to set a timer and pull them promptly.

Final Thoughts

I absolutely love how this Honey Garlic Shrimp Sheet Pan Recipe transforms simple ingredients into a spectacular meal that feels both healthy and indulgent. It’s quick, requires minimal cleanup, and is ridiculously tasty—a combo that made me fall for it immediately. I hope you give it a try soon and find it as rewarding as I do; it’s one of those dishes you’ll keep coming back to time and time again.