Oh, you guys, you are going to LOVE this Sheet Pan Honey Garlic Shrimp and Asparagus! Seriously, this is my go-to when I need a dinner on the table that’s both super healthy and ridiculously flavorful, but I’m also running on fumes. I swear, there have been nights I’ve gotten home late, stared into the fridge, and this recipe has literally saved me from ordering takeout. It comes together so fast, and the best part? It’s all on one pan, which means cleanup is an absolute breeze. My kids even gobble this one up, which is always a win in my book! It’s proof that good-for-you can taste amazing and be totally fuss-free.
Why You’ll Love This Sheet Pan Honey Garlic Shrimp and Asparagus
Seriously, what’s not to adore about this recipe? It hits all the right notes for a busy cook like me. You get that amazing sweet and savory honey garlic punch, but it’s all wrapped up in a package that’s genuinely good for you. Plus, the convenience factor is off the charts!
- It’s incredibly quick and easy to make – seriously, dinner in under 30 minutes!
- You’ll be obsessed with the delicious honey garlic flavor; it’s just perfectly balanced.
- It’s a wonderfully healthy and balanced meal, packed with lean protein and veggies.
- It’s absolutely perfect for those crazy busy weeknights when you need something fast and fuss-free.
Gathering Your Sheet Pan Honey Garlic Shrimp and Asparagus Ingredients
Alright, let’s get everything ready for our amazing Sheet Pan Honey Garlic Shrimp and Asparagus! It’s pretty straightforward, but having everything prepped makes the actual cooking part fly by. First up, you’ll need about a pound of large shrimp. Make sure they’re peeled and deveined – that just makes them easier to eat! Then grab a pound of asparagus, and just snap off or trim those tough, woody ends. You know, the bottom part that’s a little… sad? Yep, those.
For our incredible sauce, we’ve got some staples. You’ll need 2 tablespoons of good old olive oil, about a quarter cup of honey for that perfect sweetness, and 3 tablespoons of soy sauce. I really like using a low-sodium soy sauce here, just to keep things a bit healthier without sacrificing flavor. Then, mince up 2 cloves of garlic – fresh is best, trust me! And don’t forget about 1 teaspoon of fresh ginger, grated. It adds this amazing zing! If you like a little heat, throw in a quarter teaspoon of red pepper flakes, but totally optional. And of course, a little salt and black pepper to taste. For a pretty garnish, you can grab some sesame seeds and fresh parsley if you’re feeling fancy!
Ingredient Notes and Substitutions for Your Sheet Pan Dinner
Let’s chat quickly about a couple of things to make this recipe your own! The fresh ginger really gives this dish a bright, zesty kick that’s hard to beat, but if you’re in a pinch, you *could* use about half a teaspoon of ground ginger, though it won’t be quite the same. For the soy sauce, if you’re keeping it gluten-free, tamari is a fantastic substitute! And while asparagus is my favorite here because it cooks up so perfectly crisp-tender, feel free to swap it out for broccoli florets or green beans if that’s what you have on hand. Just adjust the cooking time a bit if needed!
Step-by-Step Guide to Making Sheet Pan Honey Garlic Shrimp and Asparagus
Okay, let’s get this amazing dinner rolling! It’s honestly so simple, you’ll wonder why you haven’t made it a million times already. First things first, preheat your oven to 400°F (that’s 200°C). While that’s heating up, grab a big baking sheet and line it with parchment paper. Trust me, this makes cleanup SO much easier – no stuck-on bits to scrub later!
Next, let’s whip up that glorious sauce. Grab a medium-sized bowl and whisk together the honey, soy sauce, minced garlic, grated ginger, and those optional red pepper flakes if you’re feeling a little spicy. Give it a good whisk until it’s all combined and looks beautifully glossy.
Now for the fun part! Add your peeled and deveined shrimp and the trimmed asparagus right into that bowl with the sauce. Toss everything around really well, making sure every single shrimp and every spear of asparagus is coated in that delicious honey garlic goodness. Get in there with your hands if you need to – it’s the best way to make sure everything is covered!
Time to get it on the pan! Spread the shrimp and asparagus out onto your prepared baking sheet. Try to arrange them in a single layer, not all piled on top of each other. This is super important so everything cooks evenly and gets that nice little char. Sprinkle them with a little salt and black pepper to taste. Don’t go too heavy on the salt since the soy sauce is already salty!
Pop that pan into your preheated oven and let it work its magic for about 10 to 12 minutes. You’re looking for the shrimp to turn nice and pink and opaque, and the asparagus to be tender but still have a little bit of a bite to it. Keep an eye on it, because shrimp cook super fast!
Once it’s done, pull it out of the oven. If you’re using them, sprinkle on some sesame seeds and fresh chopped parsley for a pop of color and extra flavor. Serve it up right away while it’s hot and delicious!
Tips for Perfect Sheet Pan Honey Garlic Shrimp and Asparagus
A little tip from my kitchen to yours: don’t overcrowd the pan! Giving the shrimp and asparagus space to breathe ensures they roast instead of steam. And when you’re checking for doneness, look for the shrimp to be pink and firm; they’ll curl up slightly. Overcooked shrimp get tough, so keep a close eye on them towards the end!
Frequently Asked Questions About This One Pan Shrimp Recipe
Got questions about this super easy one pan shrimp recipe? I’ve got answers! This sheet pan dinner is so versatile, and I totally get wanting to tweak it. So, can you use frozen shrimp for this healthy seafood dinner? Absolutely! Just make sure to thaw them completely before tossing them in the sauce, otherwise, they might get watery. And if you’re looking to spice up this honey garlic recipe, just add more red pepper flakes! Start with half a teaspoon and go from there. It’s your kitchen, make it as zesty as you like!
What other veggies can join the party in this sheet pan dinner? Lots of things! Broccoli florets, bell pepper strips, or even snap peas work wonderfully. Just make sure they’re cut to a similar size so they cook evenly. As for leftovers, this easy weeknight meal is best enjoyed fresh, but it will keep in an airtight container in the fridge for about 1-2 days. Honestly though, it usually disappears before then!
Estimated Nutritional Information for Your Healthy Seafood Dinner
Just a heads-up, these numbers are estimates, okay? They can change a bit depending on the exact brands you use and how you adjust things. But for a typical serving of this delicious healthy seafood dinner, you’re looking at around 350 calories. It’s got about 12g of fat, a fantastic 25g of protein, 30g of carbs, and roughly 15g of sugar from that yummy honey. It’s a pretty balanced plate, if I do say so myself!
Sharing Your Sheet Pan Honey Garlic Shrimp and Asparagus Experience
I really hope you give this Sheet Pan Honey Garlic Shrimp and Asparagus a try! It’s become such a lifesaver in my kitchen. If you make it, I’d absolutely love to hear what you think! Did you try any fun variations? Let me know in the comments below or rate the recipe. Your feedback makes my day! You can also find more great recipes on Pinterest.
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Sheet Pan Honey Garlic Shrimp: 1 Amazing Meal
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A simple and flavorful sheet pan dinner featuring succulent shrimp and crisp asparagus coated in a sweet and savory honey garlic sauce. This recipe is perfect for a quick and healthy weeknight meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon sesame seeds (for garnish, optional)
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and red pepper flakes (if using).
- Add the peeled and deveined shrimp and trimmed asparagus to the bowl with the sauce. Toss to coat everything evenly.
- Spread the shrimp and asparagus in a single layer on the prepared baking sheet. Season with salt and black pepper.
- Bake for 10-12 minutes, or until the shrimp are pink and cooked through, and the asparagus is tender-crisp.
- Garnish with sesame seeds and fresh parsley, if desired. Serve immediately.
Notes
- For extra flavor, you can add a squeeze of lemon juice before serving.
- Adjust the amount of red pepper flakes to control the spice level.
- Ensure shrimp are not overcrowded on the pan to allow for even cooking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
