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- Large shrimp (1 pound, peeled and deveined) - Broccoli florets (2 cups) - Bell pepper (1, sliced) - Medium carrot (1, sliced thin) - Snap peas (1 cup, trimmed) - Sesame oil (3 tablespoons) - Soy sauce or tamari (3 tablespoons) - Fresh ginger (2 tablespoons, grated) - Garlic (2 cloves, minced) - Honey or maple syrup (1 tablespoon) - Sesame seeds (1 tablespoon) - Salt and pepper to taste - Chopped green onions for garnish I love the vibrant mix of colors and flavors in this dish. The large shrimp give a nice bite, while the veggies add freshness. Broccoli, bell pepper, carrot, and snap peas create a lovely texture. The marinade is key. It combines sesame oil, soy sauce, ginger, garlic, and a touch of honey. This mix brings out the best in the shrimp and veggies. The sesame seeds add a crunchy finish that makes each bite satisfying. Use fresh ingredients for the best taste. Always pick shrimp that are firm and smell clean. The veggies should be crisp and bright. This ensures that your dish looks and tastes amazing. Don't forget to season with salt and pepper. This simple step enhances all the flavors. Garnish with green onions for a fresh touch. They add both color and a mild onion flavor. This dish is not only delicious but also healthy. It’s perfect for a quick weeknight meal or a gathering. Enjoy cooking and savoring every bite! - Set temperature to 425°F (220°C) - Prepare the baking sheet with parchment paper Start by preheating your oven to 425°F (220°C). This high heat helps the shrimp and veggies cook evenly and quickly. While the oven warms up, line a large baking sheet with parchment paper. This makes cleanup easy and prevents sticking. - Whisk together sesame oil, soy sauce, ginger, garlic, and honey/maple Next, make the marinade. In a small bowl, whisk together 3 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of grated ginger, 2 cloves of minced garlic, and 1 tablespoon of honey or maple syrup. Mix until smooth. This marinade adds great flavor to the shrimp and veggies. - Combine shrimp with half the marinade, toss, and let sit In a large bowl, add 1 pound of peeled and deveined shrimp. Pour half of the marinade over the shrimp. Toss to coat the shrimp well. Let them sit for about 15 minutes. This allows the shrimp to absorb the flavors. - Toss broccoli, bell pepper, carrot, and snap peas with the remaining marinade Now, grab another bowl. Combine 2 cups of broccoli florets, 1 sliced bell pepper, 1 thinly sliced carrot, and 1 cup of trimmed snap peas. Drizzle the remaining marinade over the veggies. Season with salt and pepper to taste. Toss everything well to ensure even coverage. - Spread vegetables on one side, arrange shrimp on the other It’s time to assemble! Spread the marinated vegetables on one half of the prepared sheet pan. On the other half, arrange the marinated shrimp. Make sure not to crowd them; this helps them cook evenly. - Bake for 12-15 minutes, add sesame seeds in the last few minutes Place the sheet pan in the oven and bake for 12-15 minutes. Keep an eye on the shrimp; they should turn pink and opaque. When there are only a few minutes left, sprinkle 1 tablespoon of sesame seeds over both the shrimp and veggies. This adds a nice crunch and extra flavor. To get the best flavor, marinate the shrimp for about 15 minutes. This short time allows the shrimp to soak up the savory marinade. If you have more time, feel free to marinate for up to 30 minutes. Just avoid going too long, or the shrimp may become mushy. For the best texture, cut the vegetables into similar sizes. This helps them cook evenly. Broccoli and snap peas take about 12-15 minutes in the oven. Carrots and bell peppers may need a minute or two more. Keep an eye on them so they stay tender yet crisp. If you like heat, try adding red pepper flakes or sriracha to the marinade. You can also add some fresh chili peppers during cooking. Adjust the spice level according to your taste. Remember, it’s all about making this dish your own! {{image_2}} You can easily swap shrimp for other proteins. Chicken works well when cut into bite-sized pieces. Tofu is a great choice for a plant-based option. Just press the tofu to remove excess water, then cube it. If you want to keep it simple, use canned chickpeas. They add protein and blend nicely with the flavors. Feel free to play with your veggies. Cauliflower, zucchini, and asparagus are all tasty choices. You can also add corn or mushrooms for more texture. Mix and match based on what you like or what you have at home. Just remember to cut them into similar sizes for even cooking. For a gluten-free dish, use tamari instead of soy sauce. Tamari has a similar taste but is made without wheat. You can also look for gluten-free soy sauces in stores. If you want to skip the soy altogether, try coconut aminos. It's a tasty alternative and adds a slight sweetness. To keep your Sesame Ginger Shrimp Veggie Sheet Pan fresh, place leftovers in an airtight container. Store them in the fridge. They will last about three days. If you want to enjoy them later, make sure to cool them down first. Reheating is easy! You can use a microwave or an oven. If using a microwave, heat in short bursts. Stir after each burst to keep the shrimp and veggies from drying out. If you prefer the oven, cover the dish with foil to keep moisture in. Heat at 350°F (175°C) for about 10 minutes. You can freeze leftovers for later. Place them in a freezer-safe container. Make sure to remove as much air as possible. They can last for up to three months in the freezer. When you thaw, the shrimp may lose some texture but will still taste great. Reheat gently to enjoy the flavors again. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. If using frozen shrimp, add a few extra minutes to the cooking time. Check that the shrimp turn pink and opaque before serving. I suggest serving this dish with a few tasty sides. Here are some great options: - Steamed rice or quinoa - A light salad with a tangy dressing - Crispy wontons or egg rolls - A side of stir-fried vegetables These sides balance the meal and add more flavors. You can prepare this dish in advance. For meal prep, marinate the shrimp and chop the veggies a day before. Store them in the fridge in separate containers. When ready to cook, just toss them together and bake. To reheat, place leftovers in the oven at 350°F (175°C) for about 10 minutes. This keeps the shrimp and veggies tasty and fresh. This blog post detailed a simple recipe for Sesame Ginger Shrimp and veggies. We covered the key ingredients, from shrimp to fresh vegetables, as well as a tasty marinade. I shared step-by-step instructions to help you prepare this delicious dish, along with expert tips for flavor and texture. Remember, you can mix and match proteins and vegetables to suit your taste. Enjoy making this easy, healthy meal!

Sesame Ginger Shrimp Veggie Sheet Pan

Indulge in a quick and delicious meal with this Sesame Ginger Shrimp Veggie Sheet Pan recipe! Perfectly marinated shrimp paired with vibrant veggies create a delightful dinner in just 30 minutes. Easy to prepare and packed with flavor, this dish is not only healthy but ideal for busy weeknights. Click to explore the step-by-step instructions and elevate your cooking game with this tasty recipe!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 medium carrot, sliced thin

1 cup snap peas, trimmed

3 tablespoons sesame oil

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons fresh ginger, grated

2 cloves garlic, minced

1 tablespoon honey or maple syrup

1 tablespoon sesame seeds

Salt and pepper to taste

Chopped green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Marinade: In a small bowl, whisk together the sesame oil, soy sauce, grated ginger, minced garlic, and honey or maple syrup until well combined.

      Marinate the Shrimp: In a large bowl, combine the shrimp with half of the marinade. Toss to coat and let it marinate for about 15 minutes.

        Prepare the Vegetables: In another bowl, combine the broccoli, bell pepper, carrot, and snap peas. Drizzle with the remaining marinade, then season with salt and pepper. Toss well to coat.

          Assemble on Sheet Pan: Spread the marinated vegetables on one half of the prepared sheet pan. Arrange the marinated shrimp on the other half.

            Bake: Place the sheet pan in the oven and bake for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender yet crisp.

              Finish with Sesame Seeds: In the last few minutes of baking, sprinkle sesame seeds over the shrimp and veggies for added flavor and crunch.

                Serve and Garnish: Once done, remove from the oven and let it cool slightly. Garnish with chopped green onions before serving.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings