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- Large shrimp (1 lb, peeled and deveined) - Honey (1/4 cup) - Soy sauce (low sodium preferred, 1/4 cup) - Fresh garlic (3 cloves, minced) - Fresh ginger (1 tablespoon, grated) - Olive oil (2 tablespoons) - Bell peppers (1 cup, sliced) - Broccoli florets (1 cup) - Sesame seeds (1 teaspoon, optional) - Seasonings (salt and pepper to taste) - Fresh parsley (chopped for garnish) To make Sheet Pan Honey Garlic Shrimp, gather these ingredients. First, choose large shrimp. They should be fresh, peeled, and deveined. Next, get some honey for sweetness. Low sodium soy sauce adds flavor without too much salt. Minced garlic and grated ginger give the dish a nice kick. Olive oil helps everything cook evenly. For the veggies, slice colorful bell peppers and add broccoli florets. If you want a touch of crunch, consider sesame seeds. Lastly, have salt and pepper ready to season. Fresh parsley adds a pop of color and flavor at the end. This simple list of ingredients makes the meal both tasty and easy to prepare. - Preheat the oven to 400°F (200°C). - Line the sheet pan with parchment paper. Start by turning on your oven. This helps the dish cook perfectly. Lining your sheet pan with parchment makes cleanup easy. - Whisk honey, soy sauce, garlic, ginger, and olive oil. In a bowl, mix honey and soy sauce. Add minced garlic and grated ginger. Pour in olive oil and whisk until smooth. This sauce brings sweet and savory flavors to your shrimp. - Spread shrimp, bell peppers, and broccoli on the sheet pan. - Pour honey garlic sauce over the mixture. - Season with salt and pepper and toss gently. Place the shrimp and veggies on the lined pan. Make sure they are spread out evenly. Drizzle the honey garlic sauce over everything. Season with salt and pepper, then toss gently to coat. - Bake in the oven for 12-15 minutes. - Add sesame seeds in the last 2 minutes (optional). - Remove from oven and garnish with parsley. Put the sheet pan in the oven. Bake until the shrimp turns pink and the veggies soften. If you like, sprinkle sesame seeds on top for a nice crunch in the last two minutes. Once done, take it out and add fresh parsley for a pop of color. When picking shrimp, size matters. I always choose large shrimp, about 16-20 per pound. This size gives the best texture and flavor. Look for shrimp that is firm and has a sweet smell. Avoid shrimp with a strong fishy scent or black spots. Fresh shrimp will have a shiny shell and be slightly moist. If you can, buy shrimp from a trusted source or local fish market. This ensures quality and taste. To add some heat, try red pepper flakes. Just a pinch can make a big difference. If you love herbs, use fresh parsley or cilantro for garnish. They add color and a fresh taste. You can also try other herbs like basil or mint for a fun twist. Remember, fresh ingredients boost flavor and make the dish pop! For perfect cooking, spread the shrimp and veggies evenly on the sheet pan. This helps them cook at the same rate. Overcrowding can lead to steaming instead of roasting. Make sure there’s space between the shrimp and vegetables. If needed, use two pans to keep everything spaced out. This simple step can turn a good meal into a great one. {{image_2}} You can easily swap bell peppers and broccoli for other veggies. Try using snap peas or carrots for a sweet crunch. You can also add zucchini for mild flavor. Just keep the cooking time the same, ensuring everything cooks well. Mixing colors makes the dish look nice and fun. Different vegetables will give your meal new tastes and textures. If you prefer chicken or tofu, use them instead of shrimp. For chicken, cut it into bite-size pieces. Cook time stays about the same, but check that it's fully cooked. Tofu is a great plant-based choice. Use firm tofu and press it to remove extra moisture. Cut it into cubes and add it to the pan. Both options will still soak up that tasty honey garlic sauce. You can change the flavor of this dish easily. Swap honey for maple syrup for a different touch. Adding sriracha or chili sauce gives it a spicy kick. If you like herbs, try adding fresh basil or cilantro. You can also mix in some sesame oil for a nutty taste. Experiment with these ideas to make this recipe your own! To keep your leftovers fresh, cool them down first. Place the shrimp and veggies in an airtight container. This helps lock in flavor and moisture. Store them in the fridge. They should last for about three days. If you want to keep them longer, consider freezing them. You can reheat your dish in two ways. For the oven, preheat to 350°F (175°C). Place the leftovers on a baking sheet and cover with foil. Heat for about 10 minutes or until warm. For the microwave, place the dish in a microwave-safe bowl. Cover with a lid or microwave-safe wrap. Heat for one to two minutes, stirring halfway through. To freeze portions, let your leftovers cool completely. Divide them into single-serving containers. Make sure to leave some space in each container for expansion. Label each container with the date. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge before reheating. It takes about 10 minutes to prep the dish. Then, it bakes for 12 to 15 minutes. In total, you can get this meal ready in just 25 minutes. Yes, you can use frozen shrimp. Just make sure to thaw them first. This helps the shrimp cook evenly. You can serve the shrimp with rice or quinoa. A fresh salad also pairs well. For a heartier meal, try it with noodles. Yes, you can prep the shrimp and veggies ahead. Just store them in the fridge until you're ready to bake. This saves time on busy nights. The shrimp will turn pink and opaque when cooked. Use a meat thermometer if you want to be sure; it should reach 120°F (49°C). This means they are safe to eat. This recipe for Sheet Pan Honey Garlic Shrimp is simple and quick. You learned about the best ingredients, easy steps, and tips for cooking. Remember, you can change veggies or proteins to fit your taste. Storing leftovers is easy, and reheating takes just a few minutes. I hope you try this dish. It's fun to make and even better to eat. Enjoy your cooking adventures, and share this recipe with friends!

Sheet Pan Honey Garlic Shrimp

Savor the deliciousness of Sheet Pan Honey Garlic Shrimp with this easy recipe! In just 25 minutes, you can whip up a vibrant dish with juicy shrimp, colorful bell peppers, and tender broccoli all drizzled in a sweet and savory honey garlic sauce. Perfect for busy weeknights or impressing guests, it’s healthy and satisfying. Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

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

1/4 cup honey

1/4 cup soy sauce (low sodium preferred)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons olive oil

1 cup bell peppers, sliced (mix of colors)

1 cup broccoli florets

1 teaspoon sesame seeds (optional)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and olive oil until well combined.

      On the prepared sheet pan, spread out the shrimp, bell peppers, and broccoli florets evenly.

        Pour the honey garlic sauce over the shrimp and vegetables, ensuring everything is well coated.

          Season with salt and pepper to taste, then toss gently to combine.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

              Optional: In the last 2 minutes of baking, sprinkle sesame seeds on top for an added crunch.

                Once done, remove from the oven and let it cool slightly before garnishing with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4