At least once each day I receive a request from a reader for more dinner recipes that serve just two people. Not everyone is feeding a crowd of hungry, growing boys each night! Whether you’re a young couple just learning to cook, a small family with only one baby to feed, or empty nesters with children who have left the house, it can be challenging to find recipes that serve just one or two people. Fortunately, this Sheet Pan Supper is a simple, flavorful meal that can easily be prepared in small quantities. The Honey Garlic Shrimp, Rice, and Green Beans all cook together on one tray for a healthy and easy dinner that’s ready in just 12 minutes from start to finish!
Oh my goodness, friends. This is a GOOD one! In fact, after I prepared multiple batches of the honey garlic shrimp for recipe testing and photographing, my 3-year-old was fighting me for the cold leftovers at lunch over the next few days. It’s seriously delicious.
With just a touch of sweetness from the honey, a salty, savory contrast from the soy sauce, and plenty of rich, flavorful garlic, this Honey Garlic Shrimp is a nutritious and tasty way to enjoy a complete seafood dinner with practically no effort at all. You literally dump the raw ingredients on a tray, toss with the sauce, and let the oven do the work.
Maybe the best part of a Sheet Pan Supper? The clean up! Because there is ONE tray. Gotta love it.
So here’s the deal: as I mentioned at the beginning of this post, you can tweak the recipe to prepare as many servings as you want. As written, the recipe serves 3 or 4 (small) portions. If you want to bulk it up a little bit and serve larger portions for four people, I would add a second pouch of rice to the pan. If you prefer a lot of sauce, you can double the sauce recipe and use about 24 ounces of shrimp as well. That will give you plenty for one meal, or maybe even some leftovers for lunch the next day. That’s what I would do for my family of 5.
On the other hand, if you’re looking for a dinner that serves 2 people and you don’t want to mess with too many leftovers, simply decrease the amount of shrimp that you’re using from 1 lb. to a single 12-ounce bag. You can keep the green beans the same (or decrease them to about 8 ounces), use one pouch of rice (as called for in the recipe), and prepare the same amount of sauce as called for in the recipe. Voila!
Make the meal your own, adapt it to suit your family’s needs, and enjoy the ease of a simple Sheet Pan Supper that’s loaded with sweet and salty Honey Garlic Shrimp, tender brown rice, and nutritious green beans. I’m not kidding…this is better than Chinese take-out!
- ¼ cup olive oil
- 2 tablespoons low-sodium soy sauce (or gluten-free tamari as an alternative)
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 lb. peeled, deveined raw shrimp
- 1 (8.5 ounce) microwaveable pouch rice (I used Uncle Ben’s Ready Rice in the Brown Basmati variety, but any flavor will work)
- 10 ounces frozen cut green beans, thawed
- Optional Garnish: sliced green onion, toasted sesame seeds, and/or fresh lime juice
- Position oven rack 4 inches from broiler. Preheat oven to BROIL.
- Line a large, rimmed sheet pan with aluminum foil (for easy clean up) and spray with cooking spray.
- In a small bowl, whisk together olive oil, soy sauce, garlic, and honey.
- Spread shrimp and green beans on the prepared baking sheet. Drizzle the olive oil mixture over the top and toss to coat.
- Broil shrimp and green beans for 5 minutes. While the shrimp is in the oven, microwave rice according to package instructions (this will take 90 seconds).
- After 5 minutes, remove shrimp from the oven. Add microwaved rice to the sheet pan, stir all of the ingredients, and return to the oven to broil for an additional 2-3 minutes (or until shrimp are pink and cooked through).