There’s just something so comforting about a meal you can throw together quickly and still feel like a kitchen rockstar. This Honey Garlic Shrimp Sheet Pan Dinner Recipe is exactly that—simple, packed with flavor, and made all in one pan. It’s your go-to when you want a fresh, satisfying dish without the fuss.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Honey Garlic Shrimp Sheet Pan Dinner Recipe
- Top Tip
- How to Serve Honey Garlic Shrimp Sheet Pan Dinner Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Honey Garlic Shrimp Sheet Pan Dinner Recipe
Why You'll Love This Recipe
I’m always on the lookout for dinners that are both quick and bursting with flavor, and this sheet pan shrimp recipe hits all those marks. It’s so satisfying to toss the shrimp and green beans together with that luscious honey garlic glaze and pop it in the oven—minimal effort, maximum reward.
- One-pan convenience: Everything cooks on the same sheet pan, so cleanup is a breeze—trust me, your future self will thank you!
- Sweet and savory magic: The honey garlic sauce is perfectly balanced, giving you a sticky, flavorful coating that makes every bite a treat.
- Fresh meets tender-crisp: Green beans stay crisp and bright, adding fresh texture to succulent shrimp.
- Super customizable: You can easily swap green beans for other veggies or adjust the heat with red pepper flakes, making it just how you like it.
Ingredients & Why They Work
Every ingredient in this Honey Garlic Shrimp Sheet Pan Dinner Recipe plays a part in creating that perfect balance. The sweet honey, garlicky punch, and tang from lemon come together to coat the shrimp and beans irresistibly. Midweek trips to the store are easier when you know these staples are all you need.
- Shrimp: I like using peeled, deveined shrimp so they’re easy to toss and eat; make sure they’re thawed if frozen for even cooking.
- Coconut aminos: This is a great soy sauce alternative—adds umami without overpowering the honey sweetness.
- Honey: Provides that warm, sticky-sweet flavor that brightens up the garlic and lemon.
- Garlic: Freshly minced garlic brings a punch you won’t get from powders; it’s key for that authentic garlicky aroma.
- Lemon juice: The acid cuts through the sweetness, keeping everything balanced and fresh.
- Green beans: They add a fresh, crunchy element, making the dish feel hearty without heaviness.
- Toasted sesame oil: Adds a subtle, nutty depth that marries well with the honey garlic glaze.
- Coarse salt & black pepper: Essential seasonings that bring out all the flavors.
- Cornstarch: Used to thicken the sauce, helping it cling beautifully to the shrimp and veggies.
- Green onions & optional toppings: Fresh green onions, red pepper flakes, and sesame seeds add the perfect finishing touch and a little kick if you want.
Make It Your Way
This recipe is a fantastic base for whatever you’re in the mood for. I often switch up the veggies depending on the season or what’s in my fridge, and I encourage you to do the same—cooking should always have a little room for your personal twist.
- Swap veggies: I’ve tried asparagus, snap peas, and even thinly sliced bell peppers instead of green beans, and each one adds a new flavor and texture that’s just as delightful.
- Add heat: If you like things spicy, toss in an extra pinch of red pepper flakes or a dash of Sriracha into the sauce before baking—it’s a game changer.
- Different proteins: While shrimp is perfect, this honey garlic sauce works marvelously with chicken thighs or tofu for a vegetarian option.
Step-by-Step: How I Make Honey Garlic Shrimp Sheet Pan Dinner Recipe
Step 1: Prep the Sauce and Marinate the Shrimp
Start by whisking together the coconut aminos, honey, minced garlic, and fresh lemon juice until the honey dissolves and the sauce is smooth. I love marinating the shrimp in half the sauce because it infuses them with flavor. You can marinate anywhere from 30 minutes to 24 hours depending on your timing—just pop it in the fridge and relax knowing dinner prep is handled.
Step 2: Roast the Green Beans First
Toss the green beans with toasted sesame oil, salt, and pepper. Spread them out on your lined sheet pan and roast at 400℉ for about 12 minutes until they’re tender but still have a nice bite. This pre-roast helps keep their color vibrant and texture just right before you add the shrimp.
Step 3: Add Shrimp, Continue Roasting
Push the green beans to one side and add the marinated shrimp to the other side of the pan, using a slotted spoon so you leave the marinade behind (you don’t want soggy shrimp!). Bake for another 8-10 minutes—smaller shrimp will cook faster, so keep an eye on them until they turn opaque and slightly pink around the edges.
Step 4: Thicken the Sauce
While the shrimp roasts, pour the remaining marinade into a small saucepan and bring it to a simmer over medium-high heat. Whisk cornstarch with water into a slurry, then slowly add it to the simmering sauce. Keep stirring and simmer for 2-3 minutes until it thickens—this step is crucial to get that sticky glaze that clings perfectly to everything.
Step 5: Toss It All Together and Serve
Transfer the shrimp and green beans to a large mixing bowl, drizzle the thickened sauce over, and toss gently but thoroughly so every bite is coated. I like to garnish with sliced green onions, a pinch of sesame seeds, and a few red pepper flakes if I want a little extra pop. Serve immediately with steaming hot rice for a satisfying meal.
Top Tip
One of the best lessons I learned when making this Honey Garlic Shrimp Sheet Pan Dinner Recipe was the importance of timing and layering the cooking. Roasting the green beans first ensures they stay crisp instead of turning mushy, and marinating the shrimp deepens the flavor dramatically.
- Marinate Wisely: Don’t skip marinating the shrimp! Even 30 minutes adds a ton of flavor, but if you’re pressed for time, toss right before baking.
- Avoid Overcrowding: Spread your shrimp and green beans out well on the pan so everything roasts evenly and those shrimp get a lovely sear.
- Watch the Shrimp: Shrimp cook fast—pull them out as soon as they’re pink and opaque to keep them juicy, not rubbery.
- Thicken the Sauce Properly: The cornstarch slurry is magic—add it carefully to avoid lumps and simmer fully to get that glossy finish.
How to Serve Honey Garlic Shrimp Sheet Pan Dinner Recipe
Garnishes
I always finish this dish with thinly sliced green onions for that fresh pop of color and mild sharpness. Toasted sesame seeds sprinkled on top add a nice visual contrast and subtle nuttiness. If I’m feeling adventurous, a few red pepper flakes bring a gentle warmth that balances the sweetness.
Side Dishes
Rice is my absolute favorite to serve alongside this—jasmine or basmati work beautifully to soak up that honey garlic sauce. Sometimes, I offer a simple cucumber salad with a light vinaigrette for a cool, crisp counterpoint. Steamed jasmine rice with a squeeze of lime is another easy and tasty partner!
Creative Ways to Present
For a dinner party, I’ve plated the shrimp and green beans over coconut rice, garnished with chopped cilantro, and served with lime wedges on the side. It’s a vibrant, festive look that impresses guests. You can also serve it family-style on a big platter with warm tortillas to scoop up the shrimp and sauce for a fun twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually last two days. The shrimp can get a bit firmer after refrigerating, but reheating gently keeps them tender.
Freezing
I’ve frozen this dish a couple of times, but shrimp texture changes slightly with freezing. If you want to freeze, it’s best to keep the sauce separate and reheat with freshly cooked green beans or veggies for the best texture.
Reheating
Reheating in a skillet over medium heat works best—I add a splash of water or broth to loosen the sauce and stir gently until warmed through. The oven also works if you prefer, just cover with foil to prevent drying out.
Frequently Asked Questions:
Absolutely! Just make sure the shrimp is fully thawed before marinating and cooking to ensure even cooking and the best texture.
Soy sauce is a great substitute if you don’t have coconut aminos on hand. You can also use tamari or liquid aminos for a similar savory flavor.
You can marinate the shrimp anywhere from 30 minutes up to 24 hours in the fridge. Longer marinating enhances flavor but avoid going much beyond a day as the acid can start to 'cook' the shrimp.
Yes! This recipe is naturally gluten-free if you use coconut aminos or tamari that is labeled gluten-free and ensure your cornstarch and other ingredients are gluten-free certified.
Final Thoughts
This Honey Garlic Shrimp Sheet Pan Dinner Recipe is such a joy to come back to because it’s quick, delicious, and endlessly adaptable. I hope you’ll find it as comforting after a busy day as I do. Once you try it, you’ll see how easy it is to whip up a dinner that feels special—yet requires barely any cleanup. Give it a go, and enjoy every flavorful, garlicky bite!
Print
Honey Garlic Shrimp Sheet Pan Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A quick and easy Sheet Pan Honey Garlic Shrimp recipe featuring juicy shrimp and tender green beans coated in a sweet and savory honey garlic sauce. Perfect for a delicious weeknight meal ready in just 30 minutes.
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 and Seasoning
- 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 green onions, sliced on the bias (green parts only)
- Pinch of red pepper flakes (optional)
- Pinch of sesame seeds (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Make sauce: In a bowl, whisk together coconut aminos, honey, minced garlic, and lemon juice until the honey dissolves.
- Marinate shrimp: Pour half of the sauce over the shrimp and toss to coat. Optionally marinate in the fridge for 30 minutes up to 24 hours. Pour the remaining sauce into a small saucepan and set aside.
- Prepare green beans: Toss green beans with sesame oil, salt, and pepper. Spread them out on the baking sheet and bake for 12 minutes.
- Add shrimp to pan: Remove the baking sheet, push green beans to one side. Using a slotted spoon, transfer shrimp to the other side, discarding excess marinade liquid. Return to the oven for 10 minutes, adjusting time for shrimp size.
- Thicken sauce: Bring the reserved sauce in the saucepan to a simmer over medium-high heat. Whisk cornstarch and 2 tablespoons water until smooth, slowly add to the simmering sauce, stirring often. Continue simmering 2-3 minutes until thickened.
- Toss and serve: Transfer cooked shrimp and green beans to a large bowl. Pour the thickened honey garlic sauce over and toss to coat. Garnish with sliced green onions, red pepper flakes, and sesame seeds if desired. Serve with rice.
Notes
- This recipe can be marinated up to 24 hours for deeper flavor.
- Adjust shrimp cooking time based on the size of shrimp to avoid overcooking.
- Serve with steamed rice or cauliflower rice for a complete meal.
- Optional garnishes such as red pepper flakes and sesame seeds add extra flavor and texture.
- Using parchment paper helps with easy cleanup of the pan.
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 212 kcal
- Sugar: 16 g
- Sodium: 483 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 182 mg
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