5 from 4 votes
Sheet Pan Honey Garlic Shrimp and Green Beans
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!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Calories:
401 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 lb. Shrimp peel and deveined, thawed if frozen, raw
- 1 pouch rice any flavor, microwaveable, 8.5 oz
- 10 oz. green beans thawed, frozen, cut
Honey Garlic Sauce:
- ¼ cup olive oil
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon garlic minced
- 1 tablespoon honey
- green onion optional garnish, sliced (green onion), toasted (sesame seeds), fresh (lime juice
- sesame seeds
- 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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 401
% 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.