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- 1 lb large shrimp, peeled and deveined - 2 bell peppers (one red and one yellow), thinly sliced - 1 medium red onion, thinly sliced - 4 cloves of garlic, finely minced - 1/4 cup honey - 3 tablespoons low-sodium soy sauce - 2 tablespoons extra virgin olive oil - 1 teaspoon fresh ginger, finely grated - 1/2 teaspoon red pepper flakes (adjust based on your spice preference) - Salt and freshly cracked black pepper, to taste - 3 tablespoons chopped green onions, for garnish - 1 tablespoon sesame seeds, for garnish When I make this dish, I focus on fresh ingredients. The shrimp should be large, easy to peel, and deveined. I love using red and yellow bell peppers for color and sweetness. The red onion adds a nice, mild bite. Fresh garlic gives a great flavor. For the sauce, honey offers sweetness that balances the salt from the soy sauce. I use low-sodium soy sauce to keep it healthier. Extra virgin olive oil adds richness, while fresh ginger gives a zesty kick. I always keep red pepper flakes on hand. You can add more or less based on how spicy you want your dish. I season with salt and black pepper for taste. Finally, I finish with green onions and sesame seeds for a pop of flavor and texture. - Preheat the oven to 400°F (200°C). - Line a large baking sheet with parchment paper. Now, you have a clean surface for your shrimp and veggies. This step helps with easy cleanup, too. - In a medium bowl, mix honey, soy sauce, minced garlic, olive oil, grated ginger, red pepper flakes, and a pinch of salt and pepper. Whisk until smooth. This sauce is the star of the show. It adds sweetness and flavor to your dish. - In a large bowl, add peeled shrimp, sliced bell peppers, and red onion. Pour the honey garlic sauce over everything. - Toss the shrimp and veggies gently until they are well coated. You want every bit to soak up that tasty sauce. - Spread the mixture in a single layer on the baking sheet. Make sure they aren’t crowded so they cook evenly. - Bake in the preheated oven for 15-20 minutes. Check that the shrimp are pink and opaque, and the veggies are tender. Stir halfway through cooking for even roasting. - After baking, let the dish cool for a few minutes. This helps the flavors settle before serving. - Garnish with chopped green onions and sesame seeds. These add a nice crunch and a pop of color. Serve warm and enjoy! For a complete meal, pair it with steamed rice or quinoa. The fluffy grains soak up the sauce well and make every bite delightful. To ensure the shrimp are cooked just right, look for a pink color. They should be opaque and firm. Overcooked shrimp can turn tough. To avoid this, keep an eye on the time. Bake for about 15 to 20 minutes. Stir halfway to help them cook evenly. Avoid overcrowding on the baking sheet. When shrimp and veggies are too close, they steam instead of roast. This affects both texture and flavor. Spread them out in a single layer. This way, everything cooks perfectly and gets that nice caramelized edge. If you like a bit of heat, adjust the spice with red pepper flakes. Start with a small amount and taste the sauce. You can always add more if you want extra kick. This simple tweak can make a big difference. Don't be afraid to experiment with different veggies. Try adding broccoli, snap peas, or carrots for a new twist. Each vegetable brings its own flavor. Mixing them can create a fun and colorful dish. Serve this dish in shallow bowls or plates. This showcases the vibrant colors of the shrimp and peppers. Garnish with chopped green onions and sesame seeds. This adds a nice crunch and looks amazing. Pair with steamed rice or quinoa. This adds a nice base to soak up the sauce. It balances out the meal and makes it filling. Enjoy your beautiful and tasty creation! {{image_4}} You can swap shrimp for chicken or tofu. Both options work well. If you use chicken, cut it into small pieces. Chicken needs a bit more time to cook. Bake it for 25-30 minutes instead. For tofu, choose firm or extra-firm. Cube it and add it to the mix. Tofu cooks quickly, so watch it closely. Around 15-20 minutes should be enough. Feel free to use seasonal veggies in your dish. Zucchini, asparagus, or snap peas are great choices. They add color and taste. You can also mix in broccoli or carrots for extra crunch. For more flavor, try adding a splash of lime or lemon juice. Fresh herbs like cilantro or basil can boost taste too. You can make the sauce spicier or sweeter. Add more red pepper flakes for heat. If you like it sweeter, add more honey. Use maple syrup as a fun swap for honey. For those needing gluten-free options, use tamari instead of soy sauce. This keeps the dish tasty while meeting dietary needs. To keep your sheet-pan honey garlic shrimp and peppers fresh, store leftovers properly. Use airtight containers to avoid spills and keep flavors intact. Glass containers work well, as they do not stain or absorb odors. If you plan to freeze, use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When it's time to enjoy your leftovers, reheat them gently. The best method is using the oven. Preheat to 350°F (175°C) and place the shrimp and peppers in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 10 minutes. This keeps the shrimp tender. Avoid the microwave, as it can make shrimp rubbery, and overcooking ruins the dish's texture. In the fridge, your dish stays fresh for about 2-3 days. Look for signs of spoilage, like an off smell or slimy texture. If you notice any of these signs, it’s best to discard the leftovers. For frozen shrimp, the dish can last for up to three months. Just remember to label your containers with the date. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein if needed. Pat them dry with a paper towel before mixing them with the veggies and sauce. This helps the shrimp cook evenly and absorb the flavor. This dish pairs well with several sides. Here are some great options: - Steamed rice - Quinoa - Cauliflower rice - Noodles - Fresh salad These sides balance the sweet and savory flavors of the shrimp and peppers. To add heat, you can increase the red pepper flakes. Start with one teaspoon for more kick. You can also add fresh sliced chili peppers or a dash of hot sauce. If you love spice, try a sprinkle of cayenne as well. Always remember to taste as you go! Yes, this recipe is great for meal prep. You can make it ahead for lunches or dinners. Cook the shrimp and veggies, then store them in airtight containers. Keep them in the fridge for up to three days. Just reheat in the microwave or on the stove when ready to eat. You can prep components ahead of time. Chop the vegetables and store them in the fridge. You can also make the sauce in advance. Just mix the sauce and keep it in a jar. When you're ready to cook, combine everything and bake. This saves you time on busy days. This blog post covered a tasty sheet-pan honey garlic shrimp dish. We explored the key ingredients, step-by-step cooking instructions, and tips for perfecting the recipe. I shared ways to mix things up with protein and vegetable alternatives. Proper storage and reheating methods ensure your leftovers remain delicious. I hope you feel inspired to try this recipe. You’ll love the flavors and ease of preparation. Enjoy creating a meal that impresses everyone!

Sheet-Pan Honey Garlic Shrimp & Peppers

Savor the deliciousness of a Sheet-Pan Honey Garlic Shrimp & Peppers Delight with this easy recipe! Juicy shrimp, colorful bell peppers, and a sweet and savory honey garlic sauce come together in just 30 minutes. Perfect for busy weeknights, this dish is not only flavorful but also visually stunning! Click through to discover the full recipe and bring this delightful meal to your table tonight. #HoneyGarlicShrimp #SheetPanRecipes #QuickDinners #HealthyEating
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 bell peppers (one red and one yellow), thinly sliced

1 medium red onion, thinly sliced

4 cloves of garlic, finely minced

1/4 cup honey

3 tablespoons low-sodium soy sauce

2 tablespoons extra virgin olive oil

1 teaspoon fresh ginger, finely grated

1/2 teaspoon red pepper flakes (adjust based on your spice preference)

Salt and freshly cracked black pepper, to taste

3 tablespoons chopped green onions, for garnish

1 tablespoon sesame seeds, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

    Prepare the Sauce: In a medium-sized mixing bowl, combine the honey, soy sauce, minced garlic, olive oil, grated ginger, red pepper flakes, and a pinch of salt and black pepper. Whisk these ingredients together until they are well blended and the mixture is smooth.

      Combine Ingredients: In a large mixing bowl, add the peeled shrimp, thinly sliced bell peppers, and red onion. Pour the prepared honey garlic sauce over this mixture. Gently toss everything together until all the shrimp and vegetables are completely coated in the sauce.

        Arrange on the Baking Sheet: Spread the shrimp and vegetable mixture evenly in a single layer on the prepped baking sheet. Make sure they are not overcrowded to allow for even cooking.

          Bake to Perfection: Place the baking sheet in the preheated oven and bake for about 15-20 minutes. You'll know it's done when the shrimp turn pink and opaque, and the vegetables are tender. For best results, stir the mixture halfway through the cooking time for even roasting.

            Cool and Garnish: Once cooked, remove the baking sheet from the oven and set it aside to cool for a few minutes.

              Serve: Serve the honey garlic shrimp and peppers warm, garnished with freshly chopped green onions and a sprinkle of sesame seeds for an added crunch and burst of flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve this dish in shallow bowls or plates to showcase the vibrant colors of the shrimp and vegetables. Pair with steamed rice or quinoa for a complete meal.