Description
This Sheet Pan Honey Garlic Shrimp recipe is a delicious and easy weeknight dinner that combines juicy shrimp and tender-crisp green beans tossed in a sweet and savory honey garlic sauce. It cooks all in one pan, making cleanup quick and effortless.
Ingredients
Scale
Main Ingredients
- 1 lb. Luke’s Lobster peeled, deveined and tail off raw shrimp (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 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 the oven to 400℉. Line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Make the sauce: In a bowl, combine the coconut aminos, honey, minced garlic, and lemon juice. Whisk until the honey is fully dissolved into the mixture.
- Marinate the shrimp: Pour half of the sauce over the shrimp in a bowl and toss to coat evenly. You can marinate the shrimp in the fridge for 30 minutes up to 24 hours if desired for extra flavor. Pour the other half of the sauce into a small saucepan and set aside.
- Prepare the green beans: Toss the trimmed green beans with toasted sesame oil, coarse salt, and black pepper. Spread the green beans evenly on the prepared baking sheet.
- Start cooking green beans: Place the baking sheet in the oven and roast the green beans for 12 minutes until they are tender-crisp.
- Add the shrimp to the pan: Remove the baking sheet from the oven and push the green beans to one side of the pan. Remove the shrimp from the marinade using a slotted spoon or spatula, discarding any leftover marinade. Spread the shrimp on the other side of the baking sheet.
- Continue cooking shrimp and green beans: Return the baking sheet to the oven and cook for an additional 10 minutes, or until the shrimp are opaque and cooked through. Adjust time slightly if shrimp are smaller for quicker cooking.
- Thicken the sauce: While shrimp cooks, place the saucepan with the reserved sauce over medium-high heat and bring it to a simmer. In a small bowl, whisk together cornstarch and 2 tablespoons water until smooth and milky. Slowly whisk this slurry into the simmering sauce and continue simmering for 2-3 minutes, stirring occasionally until the sauce thickens.
- Toss shrimp and green beans with sauce: Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened honey garlic sauce over them and toss gently to coat everything evenly.
- Garnish and serve: Sprinkle the sliced green onions, optional red pepper flakes, and sesame seeds over the top for garnish. Serve immediately, ideally with rice for a complete meal.
Notes
- This recipe is perfect for a quick and easy 30-minute dinner using just one pan.
- Marinating the shrimp longer enhances the flavor but is optional for a faster meal.
- Adjust the amount of garlic and honey to your taste preference.
- Use parchment paper on the baking sheet for easier cleanup.
- Optional toppings like red pepper flakes and sesame seeds add extra flavor and texture.
- Serve with steamed rice or quinoa to make a filling main course.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 212 kcal
- Sugar: 16 g
- Sodium: 483 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 182 mg
