Description
This Sheet Pan Honey Garlic Shrimp recipe is a quick and easy weeknight dinner featuring juicy shrimp and tender-crisp green beans tossed in a sweet and savory honey garlic sauce. Ready in just 30 minutes, it’s a flavorful, one-pan meal perfect to serve with rice.
Ingredients
Scale
Shrimp and Marinade
- 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)
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 Sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish (Optional)
- 2 green onions, sliced on the bias (green parts only)
- Pinch of red pepper flakes
- Pinch of sesame seeds
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 allow easy cleanup.
- Make Honey Garlic Sauce: In a bowl, whisk together coconut aminos, honey, minced garlic, and lemon juice until the honey fully dissolves, creating a flavorful marinade and sauce base.
- Marinate Shrimp: Pour half of the sauce mixture over the shrimp and toss to coat thoroughly. You can marinate the shrimp in the fridge for 30 minutes up to 24 hours for extra flavor, or proceed immediately.
- Prepare Green Beans: Toss green beans with toasted sesame oil, coarse salt, and black pepper to season evenly.
- First Bake: Spread the green beans evenly on one side of the baking sheet and bake for 12 minutes until tender-crisp.
- Add Shrimp to Bake: Remove the baking sheet from the oven, push the green beans to one side, and add the marinated shrimp to the other side, using a slotted spoon or spatula to drain excess marinade. Discard remaining marinade in the bowl.
- Continue Baking: Return the baking sheet to the oven and bake shrimp along with green beans for an additional 10 minutes, adjusting cook time based on shrimp size—for smaller shrimp reduce slightly.
- Thicken Sauce: Meanwhile, pour the reserved half of the sauce into a small saucepan over medium-high heat and bring to a simmer.
- Make Cornstarch Slurry: In a small bowl, whisk together cornstarch and 2 tablespoons of water until dissolved and milky.
- Finish Sauce: When the sauce in the saucepan is simmering, whisk in the cornstarch slurry gently and keep stirring occasionally. Let it simmer for 2-3 minutes until thickened to a glaze-like consistency.
- Toss and Serve: Transfer the cooked shrimp and green beans into a large bowl, pour the thickened honey garlic sauce over them, and toss gently to coat everything evenly. Garnish with sliced green onions, red pepper flakes, and sesame seeds if desired. Serve hot with rice.
Notes
- This recipe comes together quickly and uses only one pan, making it easy to prepare and clean up.
- Marinating the shrimp for longer (up to 24 hours) enhances flavor but isn’t required.
- You can substitute coconut aminos with low-sodium soy sauce or tamari for gluten-free option.
- Adjust red pepper flakes to taste for desired heat level or omit for mild flavor.
- Serve this dish with steamed white or brown rice for a complete meal.
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
