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- 1 lb (450g) large shrimp, peeled and deveined - 2 tablespoons honey - 3 tablespoons low sodium soy sauce - 3 cloves garlic, finely minced - 1 teaspoon fresh ginger, grated - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 medium zucchini, sliced into half-moons - 1 cup broccoli florets - 2 tablespoons olive oil - Salt and freshly cracked black pepper to taste - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro or parsley, chopped for garnish - The shrimp should be large for a nice bite. - Use two tablespoons of honey for the perfect sweetness. - Three tablespoons of soy sauce adds the needed saltiness. - Use three cloves of garlic for strong flavor. - One teaspoon of fresh ginger gives a warm taste. - Diced bell peppers add color and crunch. - One medium zucchini works well for texture. - One cup of broccoli florets brings nutrition and green color. - Use two tablespoons of olive oil to help veggies roast. - Salt and black pepper should be used to taste. - Sesame seeds and fresh herbs are for garnish. - You can swap shrimp with chicken or tofu if you prefer. - Agave syrup or maple syrup can replace honey for a vegan option. - Tamari can be a gluten-free substitute for soy sauce. - Garlic powder can replace fresh garlic in a pinch. - Any crunchy vegetables, like carrots or snap peas, can work. - Use any cooking oil in place of olive oil, like avocado oil. - You can skip sesame seeds and herbs if you don’t have them. Start by preheating your oven to 400°F (200°C). This step is key for roasting. A hot oven helps the shrimp cook fast and keeps the veggies crisp. In a medium bowl, mix honey, soy sauce, minced garlic, and grated ginger. Whisk it well. Next, add the shrimp and toss to coat. Let them marinate for about 15 minutes. This makes the shrimp tasty and flavorful. While the shrimp marinates, take a large sheet pan. Spread out the diced red and yellow bell peppers, sliced zucchini, and broccoli florets. Drizzle with olive oil. Season with salt and fresh black pepper. Toss to mix, then arrange the veggies in a single layer. This helps them roast evenly. After the shrimp has marinated, place them evenly over the veggies on the pan. Drizzle any leftover marinade over both. This adds more flavor to the dish. Put the sheet pan in your preheated oven. Roast for about 15-20 minutes. Check that the shrimp are opaque and cooked through. The veggies should be tender but still a bit crisp. When done, take the pan out of the oven. Sprinkle with sesame seeds and chopped cilantro or parsley. This adds color and freshness. Serve right from the sheet pan for a casual feel, or place on individual plates for a nicer look. A wedge of lime on the side can also brighten the dish. Cooking times can vary with your oven. If your shrimp are larger, add a few extra minutes. You can check if they are done by looking for their pink color. If the shrimp is opaque, they are ready to eat. For veggies, they should be tender but still crisp. If they need more time, keep them in the oven for a few extra minutes. To get the best shrimp, don’t overcook them. They cook fast, usually in about 15 to 20 minutes. Start checking them at the 15-minute mark. If you see the shrimp turning pink and curling slightly, they are done. Remove them quickly to avoid rubbery shrimp. You can boost the flavor in many ways. Add more garlic or ginger to the marinade for a stronger taste. A dash of red pepper flakes adds heat. Lemon juice or lime juice can brighten up the dish nicely. If you want a sweet twist, mix in a bit of orange juice. Garnishing with fresh herbs like cilantro or parsley adds a fresh touch. {{image_4}} You can mix in other veggies to make this dish your own. Try adding snap peas, carrots, or asparagus. You can even use cauliflower or mushrooms for a unique twist. Just make sure to cut them into similar sizes for even cooking. This way, every bite has a mix of flavors and textures. The key is to balance the dish with colorful options that roast well. If you like heat, try adding chili flakes or a diced jalapeño to the marinade. You can also use sriracha or a spicy garlic sauce. Start with a small amount and taste as you go. This way, you can control the heat level. The spice will add a fun kick to the sweet honey and garlic flavors. Your taste buds will thank you! Switching up the sauce can give this dish a whole new vibe. Use teriyaki sauce for a sweet and savory twist. You could also try a citrus marinade with orange juice and zest. This will brighten the dish and add a fresh taste. Another option is a peanut sauce for a nutty flavor. Just remember to adjust the cooking time if you add thicker sauces. Each choice will make your honey garlic shrimp and veggies feel new and exciting! After cooking, let the honey garlic shrimp and veggies cool down. Store leftovers in an airtight container. They can stay fresh in the fridge for up to three days. When storing, separate the shrimp from the veggies if possible. This helps keep both items fresh longer. If you want to keep the dish longer, freezing is a great option. Place the cooled shrimp and veggies in a freezer-safe container. Make sure to remove as much air as you can. This helps prevent freezer burn. You can freeze them for up to two months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, you have a few options. The oven works best to keep everything crispy. Preheat it to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. You can also use a microwave for quick heating. Just place them in a microwave-safe bowl and heat in short bursts, stirring in between. Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first. I recommend placing the shrimp in the fridge overnight. If you need to thaw them faster, place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel before marinating. This helps the marinade stick better and makes the shrimp tasty. To make this dish gluten-free, swap the low sodium soy sauce with tamari or coconut aminos. Both options work well and keep the flavors intact. Double-check all your ingredients to ensure they are gluten-free. The rest of the recipe stays the same, so you still get that sweet and savory kick! Several sides go perfectly with honey garlic shrimp. Here are some great options: - Steamed rice or cauliflower rice for a low-carb choice. - Quinoa for a healthy grain option. - A fresh green salad with a light vinaigrette. - Garlic bread to soak up the delicious sauce. These sides enhance the meal and balance the flavors of the shrimp and veggies. Enjoy your cooking! In this post, we explored the ingredients needed for honey garlic shrimp, including their measurements and possible substitutes. I provided step-by-step instructions for marinating and roasting shrimp and veggies. We discussed tips for perfect cooking and creative variations to customize your dish. Finally, I shared storage info and answered common questions. Remember, cooking is fun and easy. You can make this recipe your own. Enjoy your dish, and feel proud of your tasty creation!

Honey Garlic Shrimp and Veggies Sheet Pan

Create a delicious Honey Garlic Shrimp & Veggies Sheet Pan dish that is quick, easy, and bursting with flavor! This simple recipe features succulent shrimp marinated in a tasty honey-soy sauce blend, paired with colorful veggies like bell peppers, zucchini, and broccoli. Perfect for a busy weeknight dinner, this one-pan meal saves time on cleanup too. Click through for step-by-step instructions and enjoy a flavorful dinner that your family will love!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

2 tablespoons honey

3 tablespoons low sodium soy sauce

3 cloves garlic, finely minced

1 teaspoon fresh ginger, grated

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, sliced into half-moons

1 cup broccoli florets

2 tablespoons olive oil

Salt and freshly cracked black pepper to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or parsley, chopped for garnish

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C) so it’s hot and ready for roasting.

    Marinate Shrimp: In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until well combined. Add the shrimp to the bowl and toss gently to ensure they are fully coated in the marinade. Allow the shrimp to marinate for about 15 minutes while you prepare the vegetables.

      Prepare Vegetables: While the shrimp is marinating, take a large sheet pan and spread out the diced red and yellow bell peppers, sliced zucchini, and broccoli florets. Drizzle the vegetables with olive oil, then season with salt and freshly cracked black pepper. Toss everything gently to mix, then spread the veggies into a single, even layer on the pan to promote even roasting.

        Add Shrimp: After the shrimp has marinated, arrange the shrimp evenly over the vegetables on the sheet pan. Drizzle any leftover marinade over both the shrimp and veggies for added flavor.

          Roast in Oven: Place the sheet pan in the preheated oven and roast for approximately 15-20 minutes, or until the shrimp are opaque and cooked through, and the veggies are tender but still slightly crisp.

            Garnish and Serve: Once done, remove the pan from the oven and sprinkle with sesame seeds and chopped cilantro or parsley to add a pop of color and freshness. Serve immediately, either directly from the sheet pan for a casual look or portioned onto individual plates for a more polished presentation.

              Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

                - Presentation Tips: Serve directly on the sheet pan for a family-style meal, or for individual servings, scoop the shrimp and veggies onto white plates and drizzle with a little extra honey for added sweetness. A wedge of lime on the side can also elevate the dish and add brightness!