Sheet pan Asian shrimp with vegetables is easy to prepare, but full of flavor. This one pan dinner is the perfect healthy weeknight dinner. From start to finish, you can have this delicious, complete meal on the table in about half an hour! Sheet pan Asian shrimp is also a great make ahead meal prep option for lunches on the go or weeknight leftovers. Try packing some of our cilantro lime rice in containers and top with the shrimp and veggies for individual meals. Simply reheat in the microwave and enjoy!
Sheet Pan Asian Shrimp with Vegetables
- ¼ cup soy sauce Can substitute with tamari or coconut aminos
- 2 TB rice wine vinegar
- 1 TB sesame oil
- 2 TB honey
- ½ tsp garlic powder
- 2 tsp freshly grated ginger
- ¼ tsp red pepper flakes Leave out or add more for your preferred heat level
- 1 large sweet red/yellow/orange bell pepper, sliced into strips Can also use mini sweet peppers
- 1 medium red onion, sliced into strips
- 1 pound medium to large shrimp, peeled and deveined
- 1 medium head boroccoli, florets only
- 1 large lime, cut into wedges for serving
- 1 TB toasted sesame seeds for serving
- 5-6 stalks green onions (scallions) sliced into ribbons or chopped for serving
- Place oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat type silicone baking mat. Set aside.
- Whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
- Combine broccoli, peppers, and onion in a large bowl and pour two-thirds of the sauce on top. Toss until vegetables are evenly coated before spreading into a single layer without overcrowding onto the prepared baking sheet.
- Place baking sheet in pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to develop a bit of color. Remove from oven.
- While the vegetables are roasting, toss the shrimp with the remaining sauce in the same mixing bowl. Season with additional salt and black pepper, if desired, and set aside.
- When the baking sheet has cooled slightly, pour shrimp onto the sheet and carefully spread into a single layer among the veggies without overcrowding.
- Return baking sheet to oven and roast for another 5-6 minutes, or until the shrimp is cooked through and opaque. Do not overcook the shrimp.
- Remove from oven and cool slightly. Top with a squeeze of fresh lime juice, some toasted sesame seeds, and sliced green onions before serving. Enjoy!