Sheet Pan Honey Garlic Shrimp and Green Beans

5 from 2 votes

Sheet Pan Honey Garlic Shrimp and Green Beans

This super easy sheet pan dinner is made with sweet and savory honey garlic shrimp, tender green beans, and fluffy rice. With minimal effort, it's the perfect 20-minute meal!

Course Main Course

Cuisine Mediterranean

Keyword Honey Garlic Shrimp, sheet pan dinner, shrimp and green beans, Shrimp with Rice

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 401kcal

Author The Seasoned Mom

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.

Nutrition