Sheet Pan Honey Garlic Shrimp and Green Beans
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
401 kcal
-
Course
Main Course
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Cuisine
Mediterranean
Sheet Pan Honey Garlic Shrimp and Green Beans
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This super easy sheet pan dinner is made with sweet and savory honey garlic shrimp, tender green beans, and fluffy rice. With minimal effort, it's the perfect 20-minute meal!
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Ingredients
- 1 lb. raw shrimp peel and deveined, thawed if frozen
- 1 pouch microwaveable rice (8.5 oz.) any flavor
- 10 oz. frozen cut green beans thawed
Honey Garlic Sauce:
- ¼ cup olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon honey
- Optional Garnish: sliced green onion, toasted sesame seeds, and/or fresh lime juice
Instructions
- Position oven rack 4 inches from broiler. Preheat oven to BROIL.
- Line a large, rimmed sheet pan with aluminum foil (for easy clean up) and spray with cooking spray.
- In a small bowl, whisk together olive oil, soy sauce, garlic, and honey.
- Spread shrimp and green beans on the prepared baking sheet. Drizzle the olive oil mixture over the top and toss to coat.
- Broil shrimp and green beans for 5 minutes. While the shrimp is in the oven, microwave rice according to package instructions (this will take 90 seconds).
- After 5 minutes, remove shrimp from the oven. Add microwaved rice to the sheet pan, stir all of the ingredients, and return to the oven to broil for an additional 2-3 minutes (or until shrimp are pink and cooked through).
Notes
- Garnish your serving with sesame seeds, green onions, a spritz of lime juice, or red pepper flakes for some heat.
- Add some zest to the honey garlic sauce by adding red pepper flakes for heat, or a little bit of sesame oil for flavor.
- Line the baking sheet with aluminum foil or parchment paper and spray it with cooking spray for easy cleanup.
- Other veggie options (if you're not a fan of green beans) include snap peas, bell peppers, asparagus, or broccoli.
- Use coconut aminos in place of the soy sauce to reduce the sodium in the dish (it also makes the recipe gluten-free and soy-free aside from the rice).
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat the cooked shrimp on the stovetop for just a few minutes until heated through, over medium heat as to not dry out the shrimp.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
436mg
(18%)
Potassium
538mg
(15%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
620IU
(12%)
Vitamin C
19.8mg
(22%)
Calcium
85mg
(9%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 436mg | 18% |
| Potassium | 538mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 85mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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