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Sheet Pan Honey Garlic Shrimp with Green Beans Recipe

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4.2 from 12 reviews

A quick and flavorful sheet pan recipe featuring succulent honey garlic shrimp and fresh green beans, perfectly cooked together and coated in a luscious honey-garlic sauce. This easy-to-make dinner is both healthy and delicious, with a delightful balance of sweet, savory, and tangy flavors.

Ingredients

Shrimp and Sauce

  • 1 lb. Luke’s Lobster peeled, deveined and tail off raw shrimp (thawed if frozen)
  • ½ cup coconut aminos
  • ⅓ cup honey
  • 6 garlic cloves, minced (2 tablespoons)
  • Juice of ½ lemon (1½ tablespoons)

Vegetables

  • ¾ lb. (12 oz) fresh green beans, ends trimmed
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon coarse salt
  • ¼ teaspoon black pepper

Thickening and Garnish

  • 2 tablespoons cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 2 green onions, sliced on the bias (green parts only) (optional)
  • Pinch of red pepper flakes (optional)
  • Pinch of sesame seeds (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 400℉. Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare Sauce: In a bowl, whisk together the coconut aminos, honey, minced garlic, and lemon juice until the honey fully dissolves, forming a smooth honey-garlic sauce.
  3. Marinate Shrimp: Pour half of the sauce over the shrimp and toss to coat thoroughly. You can marinate the shrimp in the fridge for 30 minutes up to 24 hours for enhanced flavor. Set the remaining sauce aside in a small saucepan.
  4. Prepare Green Beans: Toss the green beans with toasted sesame oil, coarse salt, and black pepper until evenly coated. Spread them out on one side of the prepared baking sheet.
  5. First Bake: Bake the green beans in the preheated oven for 12 minutes to begin tenderizing and roasting them.
  6. Add Shrimp and Continue Baking: Remove the baking sheet from the oven and push the green beans to one side. Using a slotted spoon or spatula, place the marinated shrimp on the other side of the baking sheet, discarding any leftover marinade liquid. Return the sheet to the oven and bake for an additional 8-10 minutes, adjusting the time for shrimp size; smaller shrimp require less cooking.
  7. Simmer Sauce: While baking the shrimp, bring the reserved sauce in the saucepan to a simmer over medium-high heat.
  8. Thicken Sauce: In a small bowl, whisk together cornstarch and 2 tablespoons water to make a slurry. Gradually whisk the slurry into the simmering sauce and continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens to a glaze-like consistency.
  9. Toss and Coat: Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened honey-garlic sauce over the top and toss gently to coat everything evenly in the flavorful glaze.
  10. Serve and Garnish: Serve the shrimp and green beans hot, optionally over cooked rice. Garnish with sliced green onions, a pinch of red pepper flakes, and sesame seeds for added color, flavor, and texture if desired.

Notes

  • Marinating the shrimp for longer enhances flavor but is optional.
  • Adjust baking time based on the size of your shrimp to avoid overcooking.
  • Use parchment paper to prevent sticking and simplify cleanup.
  • For a gluten-free version, ensure your cornstarch and coconut aminos are certified gluten-free.
  • This dish pairs well with steamed jasmine or basmati rice.

Find it online: https://simpleplatter.com/sheet-pan-honey-garlic-shrimp-with-green-beans-recipe/