Name: Honey Garlic Shrimp Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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); ¾ lb. (12 oz) fresh green beans, ends trimmed; 1 tablespoon toasted sesame oil; ¼ teaspoon coarse salt; ¼ teaspoon black pepper; 2 tablespoons cornstarch; 2 green onions, sliced on the bias (green parts only); Pinch of red pepper flakes (optional); Pinch of sesame seeds (optional)

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.

The image shows a white bowl filled with three layers: the bottom layer is white fluffy rice, the middle layer is bright green cooked green beans arranged in a slightly messy pile, and the top layer consists of golden brown shrimp coated in a glossy sauce with small white sesame seeds sprinkled over them. There are small green onion pieces scattered on top of the shrimp, adding a touch of freshness. A silver spoon rests inside the bowl, angled into the food. The bowl is set on a white marbled surface with a light gray cloth partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh raw peeled and deveined shrimp without tails, a small pile of fresh green beans with trimmed ends, six peeled garlic cloves, a small white bowl of golden honey, a small white bowl of dark brown coconut aminos, a small white bowl with pale yellow lemon juice, a small white bowl of toasted sesame oil, two whole green onions sliced diagonally on the green parts only, a small white bowl of fine cornstarch powder, a small white bowl with coarse sea salt, a small white bowl of black peppercorns, a small white bowl with red pepper flakes, a small white bowl with toasted sesame seeds, all ingredients placed symmetrically around each other on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white baking tray with two main layers of food. The top half of the tray is filled with raw shrimp, each piece light pink with a bit of brown seasoning. Small pieces of chopped garlic are spread over the shrimp. The bottom half of the tray has fresh green beans, shiny and bright green with some black pepper visible on them. The tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

Honey Garlic Shrimp - Serving Suggestion

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:

Can I use frozen shrimp for the Honey Garlic Shrimp Sheet Pan Dinner Recipe?

Absolutely! Just make sure the shrimp is fully thawed before marinating and cooking to ensure even cooking and the best texture.

What can I substitute for coconut aminos?

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.

How long can I marinate the shrimp?

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.

Can I make this recipe gluten-free?

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!