Description
Sheet Pan Honey Garlic Shrimp is a quick and flavorful weeknight dinner featuring juicy shrimp and crisp green beans baked together and coated in a sweet and savory honey garlic sauce. Ready in just 30 minutes, this one-pan recipe is ideal for a busy evening, combining vibrant fresh ingredients with a simple, delicious glaze that pairs perfectly with rice.
Ingredients
Scale
Shrimp and Marinade
- 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)
Vegetables and Seasoning
- ¾ lb. (12 oz) fresh green beans, ends trimmed
- 1 tablespoon toasted sesame oil
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
Thickening and Garnish
- 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)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400℉ and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Make the Honey Garlic Marinade: In a bowl, whisk together the coconut aminos, honey, minced garlic, and lemon juice until the honey dissolves completely and the mixture is smooth.
- Marinate the Shrimp: Pour half of the marinade over the shrimp in a separate bowl and toss to coat thoroughly. Optionally, you can refrigerate and marinate the shrimp anywhere from 30 minutes up to 24 hours for deeper flavor. Set aside the remaining half of the marinade in a small saucepan for sauce preparation.
- Prepare Green Beans and Begin Roasting: Toss trimmed green beans with toasted sesame oil, coarse salt, and black pepper. Spread them evenly on the prepared baking sheet and roast in the oven for 12 minutes to start cooking.
- Add Shrimp to Baking Sheet: Remove the baking sheet from the oven, push the green beans to one side. Using a slotted spoon, transfer the marinated shrimp (discard any leftover marinade in the bowl) to the other side of the baking sheet in a single layer.
- Continue Roasting Shrimp and Beans: Return the baking sheet to the oven and roast for an additional 8-10 minutes, adjusting time depending on shrimp size—smaller shrimp will cook faster—to ensure they turn pink and opaque.
- Thicken the Sauce: Meanwhile, place the reserved marinade in the small saucepan over medium-high heat and bring it to a simmer. In a small bowl, whisk together cornstarch and water until dissolved and milky (cornstarch slurry). Slowly whisk the slurry into the simmering marinade, stirring occasionally. Continue to simmer for 2-3 minutes until the sauce thickens to a glaze consistency.
- Toss Shrimp and Beans with Sauce: Transfer the cooked shrimp and green beans to a large mixing bowl. Pour the thickened honey garlic sauce over them and toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle sliced green onions, red pepper flakes, and sesame seeds on top if desired, then serve immediately with rice for a complete meal.
Notes
- This recipe can be marinated ahead of time to enhance flavor; shrimp may be marinated for 30 minutes to 24 hours refrigerated.
- Use parchment paper on the baking sheet to simplify cleanup and prevent sticking of shrimp and beans.
- Adjust cooking time based on shrimp size to avoid overcooking; shrimp should be opaque and firm.
- Optional garnishes like sesame seeds and red pepper flakes add extra texture and flavor contrast.
- Serve with steamed rice or your favorite grain to balance the sweet and savory flavor of the dish.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 212
- Sugar: 16g
- Sodium: 483mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 182mg
