Sheet Pan Honey Garlic Shrimp Dinner

A saucy shrimp and veggie sheet pan dinner that’s faster, easier, and better than takeout? That’s right! Add it to your menu of healthy meals this week! Our Honey Garlic Shrimp recipe features a cleaned-up, easy-to-make sauce that doubles as a marinade for the shrimp, as well as a sticky, delicious, sweet-and-savory sauce that you toss with the shrimp and tender green beans after baking. This 30-minute sheet pan shrimp dinner is an easy and nutritious weeknight recipe you’ll want to make again and again.

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The best sheet pan honey garlic shrimp recipe

This is one of those simple recipes that proves you really can have it all in a weeknight dinner: simple and fast technique, delicious flavors, healthful real-food ingredients, and empty plates to prove it was loved by all! That’s exactly what you’ll get when you bring this Honey Garlic Shrimp recipe to the table tonight.

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Ingredients to make honey garlic shrimp

Gather these fresh ingredients and pantry staples to make our 30-minute honey garlic shrimp this week:

  • Shrimp – you can use fresh or frozen raw (gray) shrimp. Save yourself some time by selecting already peeled and deveined shrimp, and always opt for wild-caught shrimp over farmed shrimp, when possible; read more about How to Choose Safer Seafood in this post
  • Green beans – pick up 12 ounces of fresh green beans and trim the ends; could also sub in small fresh broccoli florets or asparagus
  • Coconut aminos – also called coconut liquid aminos, this ingredient has a similar savory taste to soy sauce but slightly milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce; can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)
  • Honey – or you can sub in maple syrup
  • Garlic – you’ll need to mince about 6 cloves, or use 2 tablespoons of pre-minced garlic
  • Lemon – you’ll need 1 1/2 tablespoons of juice (about 1/2 the lemon) and save the other half to use as a garnish and for squeezing over the finished servings
  • Sesame oil – toss this with the green beans before roasting to add amazing flavor to this dish
  • Cornstarch – make a quick cornstarch slurry to thicken the honey garlic sauce before tossing it with the cooked shrimp and green beans; can sub in arrowroot powder
  • Coarse salt and black pepper
  • Optional garnishes – sliced green onions, red pepper flakes, sesame seeds

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how to make sheet pan honey garlic shrimp

The simple honey garlic sauce plays the role of both a marinade and a finishing sauce. Use half of it to marinate the shrimp, and then thicken the remaining half with a cornstarch slurry, then toss with the cooked shrimp and beans.

  1. Make the honey garlic sauce: In a bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until honey dissolves into the mixture.
  2. Marinate the shrimp with half the sauce: Pour half of the mixture over the shrimp in a bowl and toss (can marinate shrimp with sauce in the fridge for 30 minutes up to 24 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside. 
  3. Roast the green beans on a sheet pan: Toss green beans with sesame oil, salt, and pepper. Spread green beans out over a parchment-lined baking sheet and cook at 400℉ for 12 minutes. 
  4. Add shrimp to the sheet pan: Remove the baking sheet from the oven and push the green beans to one side. Using a slotted spoon or spatula to remove shrimp from the liquid mixture, add the marinated shrimp to the other side of the baking sheet and return to the oven for an additional 10 minutes. 
  5. Thicken the remaining sauce: Place the saucepan with the liquid over medium-high heat and bring to a simmer. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid has thickened. 
  6. Toss sauce with shrimp and green beans: Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened liquid over top and toss until the shrimp and beans are coated in the honey-garlic mixture.

how long does it take to cook shrimp on a sheet pan?

Shrimp is a tender protein that naturally comes in small pieces, so it doesn’t take long for shrimp to cook on a sheet pan. By marinating the shrimp first and adding the shrimp to an already-hot sheet pan, you further speed up the cooking time. In this recipe, we roast the shrimp at 400℉ for just 12 minutes and it comes out perfectly cooked and tender.

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healthy ingredients in honey garlic Shrimp

This sheet pan shrimp recipe is fast, nutritious, and delicious. Here are some stand-out ingredients that help ensure you’re getting a healthy meal:

  • shrimp – the popular shellfish is a great source of lean protein, as well as some key nutrients not found abundantly in other foods, such as selenium and iodine, which we need for protection against cell damage, as well as for proper thyroid function and brain health. We always recommend you buy wild-caught shrimp or U.S.-raised shrimp over imported shrimp, which could contain antibiotics
  • green beans – a favorite green veggie for many, green beans are an easily digestible source of fiber, folate (important during pregnancy and disease prevention in everyone), as well as skin- and immune-protective vitamins A and C
  • honey – this natural sweetener (meaning it is less processed than other sweeteners) provides antioxidants and there’s some evidence that local varieties can help boost your immune system against allergens in your local environment (as well as boost your local economy); darker honey tends to contain more antioxidants
  • coconut aminos – a great way to reduce the sodium content of recipes that traditionally use soy sauce, coconut aminos contains 70 percent less sodium than traditional soy sauce; plus it is made simply from the nectar of coconut blossoms and doesn’t contain wheat, gluten, or soy (and it’s Whole 30 friendly)

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The best vegetables to pair with sheet Pan shrimp

Shrimp is a mild and versatile protein that pairs well with a variety of flavors and ingredients. When making sheet pan shrimp, we especially love to pair it with:

  • green beans or snap peas
  • asparagus
  • broccoli
  • sweet bell peppers
  • zucchini and yellow squash
  • corn
  • cherry or grape tomatoes

More Healthy Sheet Pan Dinners

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How This honey garlic shrimp fits in special diets

With some creative ingredient swaps, this easy sheet pan recipe makes a great fit for people who have certain food allergies or those who are following a special diet. Here’s how this sheet pan shrimp recipe can work in your household:

gluten-free – by using coconut aminos in place of soy sauce (which can sometimes contain gluten), this recipe is naturally gluten free

dairy-free – our sheet pan honey garlic shrimp recipe is naturally free from dairy

grain-free – by using arrowroot powder instead of cornstarch to thicken the sauce

nut-free – there are no nuts in this recipe (and if you’re wondering, coconut aminos are nut-free as well)

soy-free – by using coconut aminos instead of more traditional soy sauce, this is a soy-free shrimp recipe

egg-free – this recipe for honey garlic shrimp is naturally free from eggs

pescatarian – plant-based eaters who allow fish and seafood will love this recipe

Paleo – depending on how strictly you follow a Paleo diet, this recipe may or may not work for you. This recipe contains honey (some people on Paleo allow honey in moderation) and it can be thickened with arrowroot powder. Some people who follow Paleo allow arrowroot powder, while others do not

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What to serve with this honey Garlic Shrimp Recipe

This honey garlic shrimp recipe is delicious on its own, and we also love to serve it with some traditional and non-traditional side dishes. Of course, it tastes great when served over quick-cooked white rice or brown rice. It’s also excellent over other whole-grain choices, such as quinoa or farro. You could keep things low-carb, by serving the honey garlic shrimp and green beans over cauliflower rice. Also, trying serving it with a fresh green salad or side of Asian Zucchini Noodles.

how to store leftovers of honey garlic shrimp

Store leftovers in a covered container in the fridge for up to 3 days. We recommend reheating the saucy shrimp and green beans in a skillet over medium-high heat until warmed through.

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Recipe

Sheet Pan Honey Garlic Shrimp

Fast, fresh, delicious, and better than takeout, this honey garlic shrimp and green beans cooks on a sheet pan before getting tossed with a sweet-and-savory honey garlic sauce that everyone will love. A healthy and well-rounded shrimp dinner you can make in just 30 minutes. 

Prep: 10 minsCook: 20 minsTotal: 30 mins

Servings: 4 servings 1x

Ingredients

  • 1 lb. fresh or frozen raw shrimp, peeled and deveined (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 sesame oil
  • ¼ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 green onions, sliced on the bias (green parts only)
  • Pinch of red pepper flakes (optional)
  • Pinch of sesame seeds (optional)

Instructions

  1. Preheat the oven to 400℉. Line a large baking sheet with parchment paper. 
  2. In a bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until honey dissolves into the mixture. Pour half of the mixture over the shrimp in a bowl and toss (can marinate shrimp with sauce in the fridge for 30 minutes up to 24 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside. 
  3. Toss green beans with sesame oil, salt, and pepper. Spread green beans out over the prepared baking sheet and cook for 12 minutes. 
  4. Remove the baking sheet from the oven and push the green beans to one side. Using a slotted spoon or spatula to remove shrimp from the liquid mixture, add the marinated shrimp to the other side of the baking sheet. Discard any liquid remaining in the bowl that was used to marinate shrimp. Return the baking sheet to the oven for an additional 10 minutes. 
  5. Meanwhile, place the saucepan with the liquid over medium-high heat and bring to a simmer.
  6. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid has thickened. 
  7. Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened liquid over top and toss until the shrimp and beans are coated in the honey-garlic mixture.
  8. Serve shrimp and beans over rice or noodles, if desired. Pour any remaining sauce from the bowl over servings. Garnish with a pinch of red pepper flakes and/or sesame seeds, if desired.

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Notes

*coconut aminos (also called coconut liquid aminos) has a similar savory taste to soy sauce but slightly milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)

Store leftovers in a covered container in the fridge for up to 3 days. We recommend reheating the saucy shrimp and green beans in a skillet over medium-high heat until warmed through. 

Nutrition Information

  • Serving Size: 1/4 of the recipe
  • Calories: 212
  • Fat: 3 g
  • (Sat Fat: 0 g)
  • Sodium: 483 mg
  • Carbohydrate: 25 g
  • (Fiber: 2 g
  • Sugar: 16 g)
  • Protein: 25 g
  • Cholesterol: 182 mg

Dietary

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Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.

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