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Sheet Pan Honey Garlic Shrimp
This easy Honey Garlic Shrimp recipe comes together in one pan in just 30 minutes. Juicy shrimp and tender-crisp beans are tossed in a sweet-and-savory honey garlic sauce, making this an irresistible weeknight dinner.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- 02
In a bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until the honey dissolves into the mixture.
- 03
Pour half of the mixture over the shrimp in a bowl and toss (can marinate shrimp with sauce in the fridge for 30 minutes up to 24 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside.
- 04
Toss green beans with sesame oil, salt, and pepper. Spread green beans out over the prepared baking sheet and cook for 12 minutes.
- 05
Remove the baking sheet from the oven and push the green beans to one side.
- 06
Using a slotted spoon or spatula, remove shrimp from the liquid mixture and add the marinated shrimp to the other side of the baking sheet. Discard any liquid remaining in the bowl that was used to marinate shrimp. Return the baking sheet to the oven for an additional 8-10 minutes (adjust cook time according to the size of the shrimp – smaller shrimp will cook faster).
- 07
Meanwhile, place the saucepan with the liquid over medium-high heat and bring to a simmer.
- 08
In a small bowl, whisk together the cornstarch and 2 tablespoons of water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid has thickened.
- 09
Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened liquid over top and toss until the shrimp and beans are coated in the honey-garlic mixture.
- 10
Serve with rice.
Nutrition
per serving · 1/4 of the recipe
- Calories
- 212
- Protein
- 25g
- Carbs
- 25g
- Fat
- 3g
- Fiber
- 2g
- Sugar
- 16g
- Sat. fat
- 0g
- Sodium
- 483mg
- Cholesterol
- 182mg
Variations & swaps
Ingredient Notes And Substitutions
- Shrimp: I always keep a bag of frozen raw (gray) shrimp on hand for this recipe. To save time, I’ll choose pre-peeled and deveined shrimp from Luke’s Lobster which is now available in select retailers like HyVee and at Whole Foods nationwide. Every shrimp Luke’s sources is free of any added hormones, chemicals, and antibiotics and is harvested responsibly, ensuring better livelihoods for local…
- Green beans: For this sheet-pan dinner, I’ll pick up 12 ounces of fresh green beans and trim the ends. Small, fresh broccoli florets or asparagus can also make great substitutes. Green beans are a beloved green veggie, and for good reason. They’re easy to digest, a good source of fiber and folate (which is important for pregnancy and overall disease prevention), and deliver skin- and immune-pro…
- Coconut aminos: Also called coconut liquid aminos, this ingredient has a similar savory taste to soy sauce but is slightly milder and sweeter. They contain 70 percent less sodium than traditional soy sauce and are made simply from the nectar of coconut blossoms. Coconut aminos don’t contain wheat, soy, or gluten, making them incredibly dietary-friendly. If I don’t happen to have the aminos on h…
- Honey: This natural sweetener is less processed than refined sugars and provides antioxidants, with darker varieties containing even more. Some evidence suggests local honey may support immune defenses against seasonal allergens. (Plus, buying local helps the community, too.) I have found I can substitute maple syrup if I don’t want to use honey or have any when I’m about to make the recipe.
- Garlic: I typically mince about 6 cloves of garlic for this recipe or use 2 tablespoons of pre-minced garlic.
- Lemon: I use 1 ½ tablespoons of fresh lemon juice (about 1/2 the lemon) and save the rest to use as a garnish and for squeezing over the final serving portions.
- Toasted sesame oil: I toss this oil with the green beans before roasting them, which adds an amazing extra layer of flavor to this dish. I prefer toasted (or dark) sesame oil, but I can also use untoasted sesame oil, if that’s what I happen to have on hand at the time.
- Cornstarch: I use cornstarch to make a quick cornstarch slurry, which thickens the honey garlic sauce. I’ll toss it with the cooked shrimp and green beans.
- Find the ingredient list with exact measurements in the recipe card below.
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