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Sweet and Savory Sheet Pan Honey Garlic Shrimp & Veggies is a delightful and healthy meal that can be prepared in no time. This dish combines succulent shrimp with a medley of fresh vegetables, all seasoned with a delicious honey garlic sauce. As a busy individual or a family on the go, you’ll appreciate the convenience of sheet pan meals, which not only save time but also reduce cleanup. The balance of sweet and savory flavors, paired with vibrant veggies, makes this dish a nutritious option that is sure to please everyone at the table.

Sheet Pan Honey Garlic Shrimp and Veggies

Discover the deliciousness of Sweet and Savory Sheet Pan Honey Garlic Shrimp & Veggies! This quick and healthy meal combines juicy shrimp with fresh vegetables, all glazed in a mouthwatering honey garlic sauce. Ideal for busy nights, this sheet pan recipe minimizes cleanup while delivering bold flavors and vibrant colors. Perfect for families or anyone looking for a nutritious dinner option, it’s sure to impress at the dinner table. Try it tonight!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

3 tablespoons honey

3 tablespoons low-sodium soy sauce

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon olive oil

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper, to taste

For the Vegetables:

1 cup broccoli florets

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1 cup snap peas, trimmed

1 tablespoon olive oil

Salt and pepper, to taste

For Garnish:

2 green onions, finely chopped

1 tablespoon sesame seeds

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Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot when you're ready to bake.

    Prepare the Shrimp Marinade: In a medium mixing bowl, whisk together the honey, low-sodium soy sauce, minced garlic, minced ginger, olive oil, red pepper flakes (if using), along with a pinch of salt and pepper. Add the peeled and deveined shrimp to the marinade, tossing to ensure each shrimp is well-coated. Allow the shrimp to marinate for at least 15 minutes to absorb the flavors.

      Prep the Veggies: While the shrimp is marinating, move on to the vegetables. In a large bowl, combine the broccoli florets, sliced red and yellow bell peppers, half-moon sliced zucchini, and trimmed snap peas. Drizzle with olive oil and season with salt and pepper. Toss everything together until the veggies are evenly coated.

        Arrange on the Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables on one half of the sheet pan. Once the shrimp has marinated, remove them from the marinade (reserving the marinade) and lay them out on the other half of the sheet pan.

          Bake: Place the sheet pan with shrimp and vegetables in the preheated oven and bake for 10 minutes. After the initial baking time, drizzle the reserved marinade over both the shrimp and vegetables. Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through, and the vegetables are tender-crisp.

            Garnish and Serve: Carefully remove the sheet pan from the oven. Sprinkle the dish with chopped green onions and sesame seeds for an extra burst of flavor and texture. Serve immediately on its own or over a fluffy bed of rice or quinoa for a complete meal.

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                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings