Description
Sheet Pan Honey Garlic Shrimp is a flavorful and easy-to-make weeknight dinner featuring juicy shrimp and tender green beans tossed in a sweet and savory honey garlic sauce. This recipe comes together in just 30 minutes using a single baking sheet, making cleanup a breeze and dinner even quicker.
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)
Green Beans 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 cornstarch slurry)
- 2 green onions, sliced on the bias (green parts only)
- Pinch of red pepper flakes (optional)
- Pinch of sesame seeds (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400℉ and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Honey Garlic Sauce: In a bowl, combine the coconut aminos, honey, minced garlic, and lemon juice. Whisk the mixture until the honey is fully dissolved, creating a smooth sauce.
- Marinate Shrimp: Pour half of the honey garlic sauce over the shrimp in a bowl and toss to coat evenly. Optionally, marinate the shrimp in the fridge for 30 minutes up to 24 hours to enhance flavor. Reserve the other half of the sauce mixture in a small saucepan.
- Prepare Green Beans: Toss the green beans with toasted sesame oil, coarse salt, and black pepper until well coated. Spread them evenly over 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 they are tender-crisp.
- Add Shrimp to Baking Sheet: Remove the baking sheet from the oven and push the green beans to one side. Using a slotted spoon or spatula, transfer the shrimp from the marinade onto the other side of the baking sheet. Discard any leftover marinade in the bowl.
- Bake Shrimp and Green Beans Together: Return the baking sheet to the oven and bake for an additional 10 minutes, adjusting time slightly depending on shrimp size. Shrimp should turn opaque and be cooked through.
- Make Sauce Thickener: While the shrimp cooks, bring the reserved sauce in the saucepan to a simmer over medium-high heat. In a small bowl, whisk together cornstarch and 2 tablespoons of water until dissolved to form a slurry.
- Thicken Sauce: Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce thickens to a glaze-like consistency.
- 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 to evenly coat.
- Garnish and Serve: Sprinkle sliced green onions, red pepper flakes, and sesame seeds on top if using. Serve immediately, ideally with steamed rice for a complete meal.
Notes
- This recipe uses a single sheet pan which reduces cleanup and simplifies cooking.
- Marinating the shrimp for at least 30 minutes enhances flavor but is optional. Do not exceed 24 hours in marinade to prevent mushy texture.
- Adjust red pepper flakes to taste for a hint of heat or omit for a milder dish.
- Use thawed shrimp to ensure even cooking.
- Serve with plain rice or quinoa to soak up the delicious honey garlic sauce.
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
