Sheet Pan Honey Garlic Shrimp

Some nights, cooking feels like therapy. Other nights? It just needs to work.

I remember one Thursday evening—I’d had a long day of teaching, my kids were cranky, and I was this close to ordering takeout. But something in me said, just try. I had a bag of shrimp in the freezer and green beans that were begging to be used before they wilted into mush. With zero patience and one bowl of honey left in the jar, this Sheet Pan Honey Garlic Shrimp recipe came to life.

It was one of those small wins that turned the whole evening around. The sauce was glossy and sticky in the best way, the shrimp were plump and garlicky, and the green beans somehow felt fancy. My husband went for seconds, and my daughter actually asked if we could make it again next week—which never happens with shrimp.

That’s the thing about recipes like this: they surprise you. No mess, no complicated steps—just wholesome, weeknight magic on a pan.

Short Description

Sheet Pan Honey Garlic Shrimp is a one-pan wonder packed with tender shrimp, crisp green beans, and a garlicky-sweet glaze that thickens to perfection. It’s ideal for quick weeknight dinners, meal prep, or anytime you want big flavor without the mess.

Why You’ll Love This Recipe

• Quick to Make: From prep to plate in under 30 minutes.
• Minimal Cleanup: Just one pan (and maybe one pot).
• Flavor-Packed: Sweet, salty, tangy, and garlicky.
• Healthy Comfort: Light, fresh, and satisfying without feeling heavy.
• Kid-Approved: My picky eater licked her plate.

This dish feels like something you’d get from a good takeout spot—but it’s homemade, customizable, and secretly good for you.

Ingredients

Main Ingredients

• 1 lb raw shrimp (peeled, deveined, thawed if frozen)
• ¾ lb (12 oz) fresh green beans, trimmed
• ½ cup coconut aminos (or low-sodium soy sauce)
• ⅓ cup honey
• 6 garlic cloves, minced (about 2 tbsp)
• Juice of ½ lemon (1½ tbsp)
• 1 tbsp toasted sesame oil
• ¼ tsp coarse salt
• ¼ tsp black pepper

Thickening & Garnish

• 2 tbsp cornstarch or arrowroot powder
• 2 tbsp water (for slurry)
• 2 green onions, sliced (green parts only)
• Pinch of red pepper flakes (optional)
• Pinch of sesame seeds (optional)

Tools & Equipment

• Large sheet pan
• Parchment paper
• Small saucepan
• Mixing bowls
• Whisk
• Slotted spoon or spatula

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Step 2: Make the Honey Garlic Sauce
In a small bowl, whisk together coconut aminos, honey, minced garlic, and lemon juice. Pour half over the shrimp and toss to coat. (You can marinate for 30 minutes up to 24 hours for extra flavor.) Set the other half of the sauce aside in a small saucepan.

Step 3: Roast the Green Beans
Toss green beans with sesame oil, salt, and pepper. Spread on the baking sheet and roast for 12 minutes.

Step 4: Add the Shrimp
Push the beans to one side of the sheet. Use a slotted spoon to place shrimp on the other side, discarding leftover marinade. Roast everything for 8–10 more minutes, or until shrimp are pink and cooked through.

Step 5: Thicken the Sauce
While the shrimp bake, bring reserved sauce to a simmer in the saucepan. In a small bowl, mix cornstarch and 2 tbsp water into a slurry. Slowly whisk the slurry into the simmering sauce. Cook 2–3 minutes until thickened and glossy.

Step 6: Toss and Serve
Transfer cooked shrimp and green beans to a bowl. Pour the thickened sauce on top and gently toss. Garnish with sliced green onions, red pepper flakes, and sesame seeds if using. Serve over hot rice or noodles.

Pro Tip: Don’t skip the sauce thickening—it makes all the difference!

Notes & Variations

Soy-Free? Stick with coconut aminos.

No green beans? Swap with broccoli, snap peas, or asparagus.

Want extra spice? Add 1 tsp sriracha to the sauce before baking.

Low-carb option: Serve with cauliflower rice or just as is!

Common mistake: Overcooking shrimp—watch closely after 7 minutes. They cook fast and turn rubbery quickly.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or leftover sauce to prevent drying out. You can also microwave in 30-second bursts, but stir often.

Serving and Pairing Suggestions

• Serve over jasmine rice, rice noodles, or even quinoa.
• Garnish with crushed peanuts for crunch.
• Add a simple cucumber salad or pickled veggies on the side.
• Great for quick weeknight dinners or even Sunday meal prep.

FAQs

1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before marinating.

2. Can I make this vegetarian?
Swap shrimp for tofu cubes or roasted chickpeas. Just adjust the bake time.

3. What if I don’t have coconut aminos?
Low-sodium soy sauce or tamari works great.

4. Can I use pre-cooked shrimp?
Yes, but add them only in the last 2–3 minutes of baking to warm through—don’t overcook.

5. Can I freeze this?
It’s best fresh, but you can freeze the shrimp and sauce (separately) for up to 2 months. Reheat gently.

Final Thoughts

There’s something so comforting about knowing dinner can be fast and delicious. This Sheet Pan Honey Garlic Shrimp has become one of my go-tos—not just because it’s easy, but because it brings everyone to the table with smiles (and clean plates).

Give it a try this week, and tag me if you do—I’d love to see your version or hear what you paired it with! Let’s keep cooking joyful.