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5.0 from 6 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
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 401 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. Position oven rack 4 inches from broiler. Preheat oven to BROIL.
  2. Line a large, rimmed sheet pan with aluminum foil (for easy clean up) and spray with cooking spray.
  3. In a small bowl, whisk together olive oil, soy sauce, garlic, and honey.
  4. Spread shrimp and green beans on the prepared baking sheet. Drizzle the olive oil mixture over the top and toss to coat.
  5. 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).
  6. 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

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

% 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.