Description
Sheet Pan Honey Garlic Shrimp is a quick and easy weeknight dinner featuring juicy shrimp and tender-crisp green beans tossed in a sweet and savory honey garlic sauce. This all-in-one pan meal is ready in just 30 minutes and serves four.
Ingredients
Scale
Shrimp and Sauce
- 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)
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
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
- 2 green onions, sliced on the bias (green parts only)
- Pinch of red pepper flakes (optional)
- Pinch of sesame seeds (optional)
Instructions
- Preheat Oven: Preheat the oven to 400℉ and line a large baking sheet with parchment paper for easy cleanup.
- Make Sauce: In a bowl, whisk together coconut aminos, honey, minced garlic, and lemon juice until the honey dissolves completely.
- Marinate Shrimp: Pour half of the sauce mixture over the raw shrimp in a bowl and toss to coat. You may marinate the shrimp in the fridge for 30 minutes up to 24 hours if desired. Pour the remaining sauce into a small saucepan and set aside.
- Prepare Green Beans: Toss the trimmed green beans with toasted sesame oil, coarse salt, and black pepper. Spread the green beans evenly on one side of the prepared baking sheet.
- Roast Green Beans: Place the baking sheet in the oven and cook the green beans for 12 minutes until tender-crisp.
- Add Shrimp to Pan: Remove the baking sheet from the oven, push the green beans to one side. Using a slotted spoon or spatula, add the marinated shrimp to the other side of the baking sheet. Discard any remaining marinade liquid in the bowl used for shrimp.
- Roast Shrimp: Return the baking sheet to the oven and cook for an additional 10 minutes or until the shrimp turn pink and are cooked through. Adjust cooking time if using smaller shrimp.
- Thicken Sauce: While the shrimp cooks, place the reserved sauce in the saucepan over medium-high heat and bring to a simmer. In a small bowl, whisk together cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the slurry into the simmering sauce and continue heating for 2-3 minutes until thickened, stirring occasionally.
- Toss and Serve: Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened honey garlic sauce over them and toss until everything is well coated. Garnish with sliced green onions, red pepper flakes, and sesame seeds if using. Serve immediately with rice.
Notes
- This recipe can be marinated up to 24 hours ahead for deeper flavor.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- Serve with steamed rice or quinoa for a complete meal.
- Ensure shrimp are fully thawed if using frozen to guarantee even cooking.
Nutrition
- Serving Size: 1/4 of the 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
