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This quick and easy Sheet Pan Honey Garlic Shrimp and Green Beans recipe is the perfect stress-free weeknight meal. Everything cooks together on one baking sheet for a healthy, easy dinner that’s ready in under 30 minutes from start to finish!
Table of Contents
- The Easiest Green Beans and Shrimp Sheet Pan Dinner
- Ingredients for Honey Garlic Shrimp and Green Beans
- How to Make Sheet Pan Shrimp and Green Beans
- Shrimp and Green Beans Serving Suggestions: How to Portion Perfect Dinners
- Recipe Variations and Cook’s Tips for Honey Garlic Shrimp and Green Beans
- More Easy Shrimp Dinner Ideas
- Sheet Pan Honey Garlic Shrimp and Green Beans Recipe
I often receive requests from readers for more easy dinner ideas that serve just two people. Not everyone is feeding a crowd of hungry, growing boys every night! Whether you’re a young couple just learning how to cook, a small family with one child to feed, or empty nesters, this quick one-pan meal is perfect for just one or two people. (It’s just as easy to double for the whole family as well!)
The Easiest Green Beans and Shrimp Sheet Pan Dinner
This healthy one-pan meal is a GOOD one, friends! After I prepared a few batches of this easy dinner for photographing, my youngest was fighting me for the cold leftovers for lunch the next day. It’s a seriously delicious recipe.
With just a touch of sweetness from the honey, a salty, savory sauce, and plenty of rich and flavorful garlic, this honey garlic shrimp recipe is as nutritious as it is tasty. It’s also a perfect last-minute dinner, as it takes practically no effort at all! You literally dump the ingredients on a baking sheet, toss with the sauce, and let the oven do the work. The whole family will be begging you to make it again and again.
Ingredients for Honey Garlic Shrimp and Green Beans
You only need a handful of simple ingredients from the grocery store to pull this recipe together. Below is an overview of the ingredients needed to make quick and easy honey garlic shrimp with tender green beans. For the complete ingredient list, including measurements and directions, scroll down to the printable recipe card below.
- Olive Oil: as an emulsifier, olive oil is the base of the sweet and savory honey garlic sauce.
- Soy Sauce: adds a salty, umami flavor to the sauce. You should use low-sodium soy sauce if you’re watching your salt intake.
- Garlic: for savory, zesty flavor in the sauce.
- Honey: makes the sauce sweet and sticky and perfectly coats the shrimp and green beans.
- Shrimp: you can use fresh or frozen raw shrimp. Save time and effort by always buying peeled and deveined shrimp.
- Green Beans: again, you can use fresh or frozen – I prefer frozen to save time.
- Rice: quick-cooking microwavable rice significantly lowers the total cooking time in this recipe, but you can use any kind of rice you prefer.
How much shrimp do you need for this sheet pan honey garlic shrimp recipe?
In this recipe, one pound of large shrimp will feed about 3-4 people (with standard serving sizes). When you buy shrimp from the grocery store, the bag will have a number on it. This number tells you the number of shrimp per pound. Jump shrimp have 20-25 shrimp per pound, large shrimp have 30-35 per pound, etc. For an entrée portion, you should plan on anywhere from 5-10 shrimp per person, depending on the size of the shrimp.
Should I use frozen or fresh green beans in this sheet pan dinner?
For convenience, I use cut frozen green beans and let them thaw – I don’t have to do any additional prep! However, you can absolutely use fresh green beans if you have them. Trim the ends off, and they’re ready for the oven. I’d recommend roasting the fresh green beans for about 8-10 minutes longer than the shrimp since shrimp cooks quickly and won’t need as much time.
What other vegetables can I use with sheet pan honey garlic shrimp?
It’s super easy to make this recipe with a different veggie – try broccoli florets, asparagus, yellow or green squash, or bell peppers! Keep in mind that some vegetables might extend the cooking time slightly, but only marginally.
How to Make Sheet Pan Shrimp and Green Beans
The best part of sheet pan meals? The clean up because it’s an absolute breeze. This sheet pan honey garlic shrimp and green beans recipe is full of delicious flavor – sweet, savory, salty, and tangy with a hint of lime juice. Altogether, it’s the perfect weeknight dinner whether you’re feeding 2 people or a whole crowd.
- Preheat the oven to broil.
- Prep a large baking sheet with foil or parchment paper and cooking spray.
- Prepare the rice.
- Whisk the sauce ingredients together in a small bowl.
- Spread the shrimp and green beans in a single layer on the baking sheet and coat with the sauce.
- Bake the sheet pan shrimp and green beans for 5 minutes, toss, add the rice, and bake for 2-3 minutes more.
Preparing the Shrimp and Green Beans
If you choose to use fresh green beans or a different vegetable like asparagus or squash, you’ll want to begin cooking the vegetables before the shrimp. In this case, simply preheat the oven to 400 degrees F, toss the vegetables with olive oil, salt, and black pepper, and roast them for 10-12 minutes. This will begin to tenderize and caramelize the veggies to the perfect texture.
When you’re ready to add the shrimp, simply toss them onto the sheet pan with the sauce, toss everything together, and return the pan to the oven.
How long does it take to cook shrimp on a sheet pan?
Because of their size, shrimp cook relatively quickly. In the recipe below, I roast my shrimp and green beans together under the broiler, which ranges from 500°F to 550°F on medium to high. At this temperature, it takes about 5-8 minutes to cook the shrimp, depending on their size.
When roasting the vegetables first and then adding the shrimp, the cooking time and temperature are slightly different. At 400°F, the shrimp will take about 10-12 minutes to cook through.
Preparing the Rice
Rice is the perfect addition to this easy sheet pan dinner, but the kind of rice you want to use is entirely up to you. In this recipe, I use Uncle Ben’s Ready Rice in the brown basmati variety. It takes about 90 seconds in the microwave and comes out perfectly cooked and fluffy. Tossing it on the sheet pan will ever so slightly crisp it up and mix it together with the sweet and savory sauce.
This recipe also works with traditionally prepared rice – white rice, brown rice, or even cauliflower rice for a low-carb meal.
Shrimp and Green Beans Serving Suggestions: How to Portion Perfect Dinners
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 suggest adding 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.
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 don’t want to mess with too many leftovers, simply decrease the amount of shrimp 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!
As for side dishes, the succulent shrimp, tender green beans, and fluffy rice make this a complete meal already! Because of the Asian-inspired flavors of the honey garlic sauce, I’d recommend a similar side dish if you need one: Ramen Noodle Salad (Chinese Coleslaw), 10-Minute Oven-Roasted Broccoli, or Sesame Ginger Snap Pea Salad.
Recipe Variations and Cook’s Tips for Honey Garlic Shrimp and Green Beans
- Garnish your serving with sesame seeds, green onions, a spritz of lime juice, or red pepper flakes for some heat.
- Add some zest to the honey garlic sauce by adding red pepper flakes for heat, or a little bit of sesame oil for flavor.
- Line the baking sheet with aluminum foil or parchment paper and spray it with cooking spray for easy cleanup.
- Other veggie options (if you’re not a fan of green beans) include snap peas, bell peppers, asparagus, or broccoli.
- Use coconut aminos in place of the soy sauce to reduce the sodium in the dish (it also makes the recipe gluten-free and soy-free aside from the rice).
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat the cooked shrimp on the stovetop for just a few minutes until heated through, over medium heat as to not dry out the shrimp.
This sheet pan honey garlic shrimp and green beans recipe can be adapted to fit your family’s needs without sacrificing any quality or speed – it’s simply that easy! Sheet pan recipes make the perfect busy weeknight dinners. What’s better than a simple supper loaded with sweet and savory honey garlic shrimp, tender brown rice, and nutritious green beans?! Even Chinese take-out couldn’t taste this good.
More Easy Shrimp Dinner Ideas
Sheet Pan Honey Garlic Shrimp and Green Beans
Ingredients
- 1 lb. raw shrimp peel and deveined, thawed if frozen
- 1 pouch microwaveable rice (8.5 oz.) any flavor
- 10 oz. frozen cut green beans thawed
Honey Garlic Sauce:
- ¼ cup olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon honey
- Optional Garnish: sliced green onion, toasted sesame seeds, and/or fresh lime juice
Instructions
- 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.¼ cup olive oil, 2 tablespoons low-sodium soy sauce, 1 tablespoon minced garlic, 1 tablespoon honey
- Spread shrimp and green beans on the prepared baking sheet. Drizzle the olive oil mixture over the top and toss to coat.1 lb. raw shrimp, 10 oz. frozen cut green beans
- 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).1 pouch microwaveable rice (8.5 oz.)
- 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).Optional Garnish: sliced green onion, toasted sesame seeds, and/or fresh lime juice
Notes
- Garnish your serving with sesame seeds, green onions, a spritz of lime juice, or red pepper flakes for some heat.
- Add some zest to the honey garlic sauce by adding red pepper flakes for heat, or a little bit of sesame oil for flavor.
- Line the baking sheet with aluminum foil or parchment paper and spray it with cooking spray for easy cleanup.
- Other veggie options (if you’re not a fan of green beans) include snap peas, bell peppers, asparagus, or broccoli.
- Use coconut aminos in place of the soy sauce to reduce the sodium in the dish (it also makes the recipe gluten-free and soy-free aside from the rice).
- Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat the cooked shrimp on the stovetop for just a few minutes until heated through, over medium heat as to not dry out the shrimp.
It can definitely be hard to cook for two people! It’s just my husband and I, but I usually make meals that serve four, mainly for leftovers, but also because it can be hard to scale down certain recipes. This sheet pan shrimp is calling my name, Blair! I love the honey garlic flavor, my favorite combo! What a perfect weeknight meal!
Thanks, Gayle! I’m a leftover lover too, but I think a lot of people don’t like them. 🙂 I just find it EASY!
I love one sheet pan meals due to the easy clean up! This shrimp flavor sounds delicious – may be trying this later this week!
Awesome! Enjoy Sarah! I agree — Sheet Pan Suppers are the best because there are so few dishes to deal with at the end!
Only 12 minutes from start to finish WHATTTT? How amazing is this? Not only is this recipe fast and has minimal clean-up, but it includes my beloved shrimp! Amen to this recipe!
Thanks, Bethany! I agree — it’s such a DREAM!
Could you use another type of meat? My husband is allergic to shrimp. Maybe chicken?
Totally! I would just cut up the chicken into bite-sized pieces so that it cooks quickly (just like the shrimp does). Enjoy!
This is such a delicious meal! What a clever idea to use microwave rice – so quick and easy!
Thanks, Kristy! It’s SO darn easy (and tasty)!
Could this be made easily with precooked shrimp?
Hi, Kate! Yes, I think that it would work fine with precooked shrimp. You obviously will not need to cook the shrimp as long, though, if they’re already cooked. You’re really just looking to heat them up, so you’ll want to be careful that you don’t leave them in the oven for too long and overcook them. Just add them to the tray when the green beans are almost done and let the shrimp finish in the oven and warm up during the final few minutes of cooking. Hope that helps, and enjoy!
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
Hi, Maria! The addition of mushrooms sounds great! So glad that you enjoyed the meal!
Looks Like I have to try this recipe.Thanks for the great article. Keep Blogging
This is a keeper!
Thank you, Theresa!