Description
This Sheet Pan Honey Garlic Shrimp is a quick and flavorful weeknight dinner featuring juicy shrimp and tender-crisp green beans coated in a sweet and savory honey garlic sauce. Ready in just 30 minutes and cooked all on one pan for easy cleanup.
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 the coconut aminos, honey, minced garlic, and lemon juice until the honey is fully dissolved.
- Marinate Shrimp: Pour half of the honey garlic mixture over the shrimp and toss to coat evenly. Marinate in the fridge for 30 minutes, if time allows, or proceed immediately.
- Prepare Green Beans: Toss the trimmed green beans with toasted sesame oil, coarse salt, and black pepper until evenly coated. Spread them out evenly on the prepared baking sheet.
- Roast Green Beans: Place the baking sheet in the oven and roast the green beans for 12 minutes until they are tender-crisp.
- Add Shrimp to Sheet: Remove the baking sheet from the oven and push the green beans to one side. Using a slotted spoon or spatula, transfer the marinated shrimp to the empty side, discarding any excess marinade left in the bowl.
- Roast Shrimp and Beans: Return the baking sheet to the oven and roast for an additional 10 minutes, or until the shrimp are cooked through and opaque, adjusting time slightly depending on shrimp size.
- Thicken Sauce: While shrimp cooks, pour the remaining half of the honey garlic sauce into a small saucepan and bring to a simmer over medium-high heat.
- Make Slurry: In a small bowl, whisk together cornstarch and 2 tablespoons water until fully dissolved and milky.
- Combine Sauce and Slurry: Slowly whisk the cornstarch slurry into the simmering sauce in the saucepan. Continue to stir and let simmer for 2-3 minutes until the sauce thickens to a glaze consistency.
- Toss and Serve: Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened honey garlic sauce over and toss to coat everything evenly. Garnish with sliced green onions, red pepper flakes, and sesame seeds if desired. Serve warm with rice.
Notes
- Marinate the shrimp for at least 30 minutes or up to 24 hours for more flavor.
- If you prefer a spicier dish, add more red pepper flakes.
- If coconut aminos are unavailable, substitute with low-sodium soy sauce for similar flavor.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Ensure shrimp is cooked through but not overcooked to maintain juiciness.
- Serve with steamed rice or your favorite grain to make a complete meal.
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
