Sheet Pan Sesame-Ginger Shrimp with Carrot Noodles

Name: Sheet Pan Sesame-Ginger Shrimp with Carrot Noodles
Ingredients: 1 pound large shrimp (peeled and deveined); 12 oz sugar snap peas; 4 large carrots (spiralized or thinly sliced); 2 tablespoons reduced sodium soy sauce or gluten-free tamari; 2 teaspoons sesame oil; 1 tablespoon honey; 2 teaspoons grated fresh ginger root; 1 clove garlic (mined); 3 scallion (finely chopped); Sesame seeds (optional); Sriracha for serving (optional)

This 10-minute meal will save you on a busy weeknight.

May 4, 2019
Dana White, MS, RD, ATC
Category: Dinner, Most Popular Cookbook Recipes
Tag: noodles, seafood dinner, sheet pan meal

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This 10-minute meal will save you on a busy weeknight. Serve solo or with along with brown rice or rice pasta.

Sheet Pan Sesame-Ginger Shrimp with Carrot Noodles

This 10-minute meal will save you on a busy weeknight. Serve solo or with along with brown rice or rice pasta.

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Course Main Course

Cuisine Chinese

Servings

Diet Gluten Free

Ingredients

1 pound large shrimp peeled and deveined
12 oz sugar snap peas
4 large carrots spiralized or thinly sliced
2 tablespoons reduced sodium soy sauce or gluten-free tamari
2 teaspoons sesame oil
1 tablespoon honey
2 teaspoons grated fresh ginger root
1 clove garlic mined
3 scallion finely chopped
Sesame seeds optional
Sriracha for serving optional

Instructions

Preheat oven to 400-F.
Line a sheet pan with parchment paper.
Place shrimp on one side of the sheet pan, place sugar snap peas in the middle and carrots next to the peas.
In a small bowl combine soy sauce, sesame oil, honey, ginger and garlic; whisk to combine.
Pour sauce over shrimp and vegetables.
Place in the oven and roast for 10 minutes until shrimp is pink and vegetables are crisp-tender.
Remove from oven and garnish with sesame seeds and chopped scallions.
Serve with Sriracha, if desired.