Sheet Pan Chinese Ginger Shrimp
Tender roasted shrimp, sweet bell peppers, and crisp sugar snap peas tossed in a savory ginger-sesame glaze, served over fluffy jasmine rice.
- Prep: 15 min
- Cook: 12 min
- Total: 27 min
- Servings: 4
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $5.77/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Sugar
- High-Protein
- Low-Fat
- Low-Saturated-Fat
Tags
- sheet pan
- roast
- healthy
- savory
- quick
Ingredients
- 1.5 pound shrimp (peeled, deveined, tails removed)
- 8 ounce sugar snap peas (trimmed)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 tablespoon fresh ginger (grated)
- 3 clove garlic (minced)
- 2 tablespoon gluten-free tamari
- 1 tablespoon toasted sesame oil
- 1 cup jasmine rice (uncooked)
- 2 whole green onions (thinly sliced)
Instructions
- Preheat your oven to 400°F and lightly spray a large rimmed baking sheet with nonstick cooking spray.
- In a medium saucepan, combine the uncooked jasmine rice with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- In a small bowl, whisk together the grated fresh ginger, minced garlic, gluten-free tamari sauce, and toasted sesame oil.
- Place the peeled shrimp, trimmed sugar snap peas, and sliced red bell pepper onto the baking sheet. Pour the ginger-tamari sauce over top and toss until evenly coated, spreading into a single layer.
- Roast in the oven for 10 to 12 minutes until the shrimp are pink, opaque, and cooked through, and the vegetables are crisp-tender.
- Portion the steamed jasmine rice into bowls, top with the roasted ginger shrimp and vegetables, and garnish with sliced green onions.
Notes
Spreading ingredients in a wide single layer guarantees roasted sweetness rather than steaming.
Nutrition (per serving)
- Calories: 371
- Protein: 37 g
- Carbohydrates: 44.3 g
- Fat: 5 g
- Fiber: 1.7 g
- Sodium: 686 mg
- Saturated Fat: 1.3 g
- Sugar: 3 g
- Cholesterol: 240 mg