Sheet Pan Honey Garlic Shrimp

This saucy shrimp and veggie sheet pan dinner is faster, easier, and even better than takeout. I regularly mix this dish into my weekly meal prep menus because it’s ready in 30 minutes and is always a hit with my family. The real magic of this recipe is in the sauce. It’s an easy-to-make, cleaned-up version that doubles as a marinade for the shrimp and a sweet-and-savory glaze. The shrimp come out juicy, the beans tender-crisp, and everything gets tossed together in that irresistible honey garlic coating after it’s all done baking. This is one of those dishes that proves I really can have it all on a busy weeknight: quick prep, bold flavors, wholesome ingredients, and a meal that disappears fast from the table.

Ingredient Notes And Substitutions

• Shrimp: Fresh or frozen raw (gray) shrimp both work for this recipe. To save time, I’ll choose pre-peeled and deveined shrimp. As always, I also make sure to buy wild-caught or U.S.-raised shrimp, not farmed or imported, to ensure I’m choosing a safer and more sustainable seafood option.
• Green beans: For this sheet-pan dinner, I’ll pick up 12 ounces of fresh green beans and trim the ends. Small, fresh broccoli florets or asparagus can also make great substitutes. Green beans are a beloved green veggie, and for good reason. They’re easy to digest, a good source of fiber and folate (which is important for pregnancy and overall disease prevention), and deliver skin- and immune-protective vitamins (vitamin C and vitamin A).
• Coconut aminos: Also called coconut liquid aminos, this ingredient has a similar savory taste to soy sauce but is slightly milder and sweeter. They contain 70 percent less sodium than traditional soy sauce and are made simply from the nectar of coconut blossoms. Coconut aminos don’t contain wheat, soy, or gluten, making them incredibly dietary-friendly. If I don’t happen to have the aminos on hand, I can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (e.g., 1/4 cup soy sauce mixed with 1/4 cup water). 
• Honey: This natural sweetener is less processed than refined sugars and provides antioxidants, with darker varieties containing even more. Some evidence suggests local honey may support immune defenses against seasonal allergens. (Plus, buying local helps the community, too.) I have found I can substitute maple syrup if I don’t want to use honey or have any when I’m about to make the recipe. 
• Garlic: I typically mince about 6 cloves of garlic for this recipe or use 2 tablespoons of pre-minced garlic.
• Lemon: I use 1 ½ tablespoons of fresh lemon juice (about 1/2 the lemon) and save the rest to use as a garnish and for squeezing over the final serving portions. 
• Toasted sesame oil: I toss this oil with the green beans before roasting them, which adds an amazing extra layer of flavor to this dish. I prefer toasted (or dark) sesame oil, but I can also use untoasted sesame oil, if that’s what I happen to have on hand at the time. 
• Cornstarch: I use cornstarch to make a quick cornstarch slurry, which thickens the honey garlic sauce. I’ll toss it with the cooked shrimp and green beans. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make this Sheet Pan Meal

1. Make the honey garlic sauce: In a bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until the honey dissolves into the mixture.
2. Marinate the shrimp with half the sauce: Pour half of the mixture over the shrimp in a bowl and toss (can marinate shrimp with sauce in the fridge for 30 minutes up to 24 hours, if desired). Pour the other half of the liquid mixture into a small saucepan; set aside. 
3. Roast the green beans on a sheet pan: Toss green beans with sesame oil, salt, and pepper. Spread green beans out over a parchment-lined baking sheet and cook at 400℉ for 12 minutes. 
4. Add shrimp to the sheet pan: Remove the baking sheet from the oven and push the green beans to one side. Using a slotted spoon or spatula to remove shrimp from the liquid mixture, add the marinated shrimp to the other side of the baking sheet and return to the oven for an additional 8-10 minutes (adjust cook time according to the size of shrimp – smaller shrimp will cook faster). 
5. Thicken the remaining sauce: Place the saucepan with the liquid over medium-high heat and bring to a simmer. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid has thickened. 
6. Toss the sauce with the shrimp and green beans: Transfer the cooked shrimp and green beans to a large bowl. Pour the thickened liquid over top and toss until the shrimp and beans are coated in the honey-garlic mixture.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Grain-Free

I can make this shrimp dish grain-free by using arrowroot powder instead of cornstarch to thicken the sauce.

My Favorite Side Dish Pairings

This honey garlic shrimp recipe is delicious on its own, but I love to serve it with some traditional and non-traditional side dishes. Of course, it tastes great when served over quick-cooked white rice or brown rice. It’s also excellent over other whole-grain choices, such as quinoa or farro. I could also keep things low-carb by serving the honey garlic shrimp and green beans over cauliflower rice, a fresh green salad, or a side of Asian Zucchini Noodles. If I want more veggie-heavy sides, I’ll opt for: 

• Asparagus
• Broccoli
• Cherry or grape tomatoes
• Corn
• Snap peas
• Sweet bell peppers
• Zucchini and yellow squash

Storing Leftovers

Leftovers can be stored in a covered, airtight container in the fridge for up to 3 days. I recommend reheating the saucy shrimp and green beans in a skillet over medium-high heat until warmed through. 

Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.

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