Asian Shrimp Sheet Pan
This is seriously the easiest thing you could make when you are craving Asian takeout. Sheet Pan meals are a staple around here and I have found that adding something else, like rice, make it a filling and family approved dinner. The best part of this is you can use pre-chopped vegetables and the shrimp goes on completely frozen so you don’t have a panic that your protein is still solid.
Pop everything on one baking sheet and make a sauce to drizzle over, you can microwave rice or make a pot of it and you have dinner. You could leave off the shrimp and swap it for tofu for a vegan dish. Use cauliflower rice for low carb or grain free, its already gluten and dairy free too and naturally sweetened. My kids inhaled this dinner (any time I serve shrimp, it’s a winner!) and my hubs loved it too, thumbs up all around.
Asian Shrimp Sheet Pan
1 pound broccoli florets
3-4 carrots, thinly sliced
2 bell peppers, sliced
2 cups sugar snap peas
2 Tablespoons oil
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon red pepper flakes
1 pound large frozen shrimp, tailed removed and de-veined
2 teaspoons minced garlic
2 teaspoons fresh ginger
1/4 cup orange juice
1/2 cup coconut aminos or soy sauce
1 1/2 teaspoon arrowroot
1 Tablespoons sesame seeds
1 teaspoon sesame oil
2 teaspoons rice vinegar
1/4 cup green onions, thinly sliced
- Preheat the oven to 400 and cover a baking sheet with parchment paper.
- Toss the vegetables (broccoli, carrots, peppers, snap peas) with oil, salt, pepper, and red pepper flakes. Arrange in an even layer on the prepared baking sheet.
- Place the FROZEN shrimp on top of the vegetables, spray with oil and sprinkle with additional salt.
- Bake for 20 minutes or until the shrimp is cooked and the carrots are tender.
- While it is baking, whisk the remaining ingredients to make a sauce, starting with garlic. Place in a saucepan and cook on medium heat until it thickens, pour into a dish to cool.
- Once the sheet pan is out, drizzle with the sauce and serve with rice and additional sauce.
All these veggies are the perfect pairing for the juicy shrimp and the sauce you will love.
Once you season all the vegetables, just place the completely frozen shrimp on top. I love the Trader Joe’s Red Argentinian Shrimp, they are large and packed with flavor.
All the shrimpies on and ready to pop into the oven.
Now for the sauce, just dump everything together, I like to use the measuring cup and then just pour into a small saucepan on medium heat. I add the green onions to the end and save some for sprinkling on top so they give great flavor.
Sheet Pan out and sauce is thickened, Just make some rice and drizzle that sauce over and you have a bomb dinner.
