Sheet Pan Garlic Shrimp

Plump shrimp roasted alongside crisp broccoli florets and carrots tossed in a sweet-savory garlic ginger soy glaze, served over jasmine rice.

• Prep: 15 min
• Cook: 18 min
• Total: 33 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $5.36/serving

Dietary

• Pescatarian
• Dairy-Free
• Egg-Free
• Nut-Free
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• High-Protein
• Low-Sugar

Tags

• sheet pan
• bake
• healthy
• sweet
• savory

Ingredients

• 1.5 pound shrimp (peeled, deveined, tails removed)
• 4 cup broccoli florets (bite-sized)
• 2 carrots (medium, sliced thin on bias)
• 1 cup jasmine rice (uncooked)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil (toasted)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (peeled and grated)
• 0.25 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Rinse jasmine rice in a mesh strainer. In a small pot, combine rice with 1 1/2 cups water. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered.
3. In a small bowl, whisk together low-sodium soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, and black pepper.
4. Place broccoli florets and sliced carrots on the prepared baking sheet. Drizzle with half of the prepared sauce and toss to coat. Roast in the preheated oven for 8 minutes.
5. Remove baking sheet from oven, push vegetables slightly to the sides, and place shrimp in the center. Drizzle remaining sauce over shrimp and return to oven for 6 to 8 minutes, until shrimp turn pink, opaque, and cooked through.
6. Fluff jasmine rice with a fork and serve hot with the roasted garlic shrimp and vegetables.

Notes

Ensure shrimp are patted thoroughly dry with paper towels before tossing with sauce so they roast instead of steam.

Nutrition (per serving)

• Calories: 403
• Protein: 39.4 g
• Carbohydrates: 53 g
• Fat: 5 g
• Fiber: 4.9 g
• Sodium: 684 mg
• Saturated Fat: 1.3 g
• Sugar: 7 g
• Cholesterol: 240 mg