Go Back
To make honey garlic shrimp and veggies, gather these items: - 1 lb (450g) large shrimp, peeled and deveined - 2 tablespoons honey - 3 tablespoons soy sauce (low sodium) - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 cup broccoli florets - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro or parsley for garnish You can swap ingredients if needed. If you don’t have large shrimp, use medium shrimp instead. For a vegan option, try tofu or tempeh in place of shrimp. If you’re out of honey, agave syrup works well. Tamari is a good gluten-free alternative to soy sauce. You can use any veggies you like, such as carrots or snap peas. When buying shrimp, look for a firm texture and a fresh smell. Avoid shrimp that feel slimy or have a strong odor. Check the color; they should be translucent and shiny. For vegetables, choose bright and vibrant colors. Look for firm peppers and crisp broccoli florets. If the veggies are wilting or have brown spots, they are not fresh. Always buy from a trusted source to ensure quality. First, preheat your oven to 400°F (200°C). This step is key for even cooking. A hot oven helps the shrimp cook fast and keeps the veggies crisp. In a mixing bowl, mix together 2 tablespoons of honey, 3 tablespoons of low-sodium soy sauce, 3 minced garlic cloves, and 1 teaspoon of grated ginger. Add 1 pound of peeled and deveined shrimp to the bowl. Toss the shrimp well to coat them in the marinade. Let them sit for about 15 minutes. This step adds great flavor to the shrimp. While the shrimp marinates, grab a large sheet pan. Chop 1 red bell pepper and 1 yellow bell pepper. Slice 1 zucchini and prepare 1 cup of broccoli florets. Spread these veggies on the sheet pan. Drizzle 2 tablespoons of olive oil over them. Add salt and pepper to taste. Toss the veggies to mix and lay them out in an even layer. This helps them roast nicely. Once the shrimp is done marinating, lay the shrimp evenly over the veggies on the sheet pan. Pour any leftover marinade over the top. Place the sheet pan in the preheated oven. Roast for 15-20 minutes. The shrimp should turn opaque, and the veggies should be tender-crisp. Keep an eye on them to avoid overcooking. After roasting, take the sheet pan out of the oven. Sprinkle 1 tablespoon of sesame seeds on top. Add fresh cilantro or parsley for a pop of color. Serve hot, either on the sheet pan or on plates. This dish looks great and tastes even better! To avoid overcooking shrimp, pay close attention to cooking time. Shrimp cook fast, usually in 15-20 minutes at 400°F. Once they turn opaque and curl, they're done. If you leave them too long, they become rubbery. Keep an eye on them as they roast. You want tender shrimp, not tough ones. Sheet pan cooking is simple and fun. Start by preheating your oven to 400°F. This high heat helps the shrimp and veggies cook evenly. Arrange your veggies in a single layer. This allows them to roast properly and not steam. Don't overcrowd the pan. If needed, use two pans to keep things spaced out. To boost the flavor, try adding more garlic or ginger. A splash of lemon juice adds brightness too. You can also sprinkle some red pepper flakes for heat. If you love herbs, fresh cilantro or parsley makes a great finish. Experiment with different seasonings to make this dish your own! {{image_2}} You can swap in any veggies you love. Try carrots, snap peas, or asparagus. These add color and crunch. Use what’s fresh and in season. Just keep the cooking time in mind. Harder veggies should cook longer. Softer ones need less time. This way, every bite stays tasty and bright. If you want a twist, use chicken or tofu. Chicken thighs work well and stay juicy. Cut them into bite-sized pieces for fast cooking. Tofu adds a nice texture. Press it to remove extra moisture before cooking. Each protein will soak up that tasty honey garlic sauce. Want some heat? Add red pepper flakes or sriracha. Mix this in with your sauce. Start small, then taste as you go. You can also use spicy chili sauce as a base. This gives your dish a nice kick. Adjust the spice level to suit your taste. It’s fun to explore different flavors! After enjoying your honey garlic shrimp and veggies, let leftovers cool first. Once cool, place them in a clean, airtight container. Make sure to seal it tightly to keep the flavors fresh. Store it in the fridge for up to three days. This helps maintain the taste and texture of the dish. When you’re ready to enjoy leftovers, reheat them gently. The best way is to use the oven. Preheat your oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10-15 minutes or until warmed through. This method keeps the shrimp tender and the veggies crisp. You can also use the microwave. Just cover your dish with a lid or a damp paper towel to avoid dryness. Heat in short bursts, checking often. If you want to save leftovers for later, freezing is a great option. First, let the dish cool completely. Then, place it in a freezer-safe container. Make sure to remove as much air as possible. Label the container with the date. You can freeze it for up to three months. To reheat, simply thaw in the fridge overnight. Then, follow the reheating tips above to warm it up. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. This helps them thaw quickly and safely. After thawing, pat them dry with paper towels. This step is key to a good sear and flavor. This dish pairs well with rice or quinoa. Both options soak up the tasty sauce. You can also serve it with a side salad for a fresh crunch. Noodles also work nicely if you want something different. Feel free to experiment based on what you like. To make this dish gluten-free, swap the soy sauce for a gluten-free version. Look for brands that offer tamari or coconut aminos. Both choices taste great and work well in this recipe. Always check labels to ensure they fit your dietary needs. Enjoy the same sweet and savory flavors without worry! In this blog post, we covered the key steps to make a delicious honey garlic shrimp and veggies. I shared tips on picking fresh shrimp and veggies, along with ingredient swaps if needed. You learned how to roast everything perfectly to avoid overcooking. Remember, you can customize this dish with different proteins or veggies. This recipe is simple, tasty, and perfect for busy nights. Enjoy your meal and feel free to experiment next time!

Honey Garlic Shrimp and Veggies Sheet Pan

Satisfy your cravings for a quick and delicious meal with this Honey Garlic Shrimp & Veggies Sheet Pan recipe! Packed with flavor and made in just one pan, this dish features succulent shrimp, colorful veggies, and a sweet and savory honey garlic sauce. Perfect for busy weeknights, you can whip it up in just 35 minutes. Click through to discover how to create this mouthwatering meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

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

2 tablespoons honey

3 tablespoons soy sauce (low sodium)

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 cup broccoli florets

2 tablespoons olive oil

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Marinate Shrimp: In a mixing bowl, combine honey, soy sauce, minced garlic, and grated ginger. Add the shrimp and toss to coat. Let it marinate for about 15 minutes while you prepare the veggies.

      Prepare Veggies: On a large sheet pan, arrange the chopped red and yellow bell peppers, zucchini, and broccoli florets. Drizzle with olive oil, salt, and pepper. Toss to mix the flavors and spread the veggies into an even layer.

        Add Shrimp: After the shrimp has marinated, arrange the shrimp evenly over the vegetables on the sheet pan. Pour any remaining marinade over the shrimp and veggies.

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

            Garnish and Serve: Remove from oven and sprinkle with sesame seeds and chopped cilantro or parsley. Serve immediately, either on the sheet or portioned onto plates.

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