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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
4
Diet
Gluten Free
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
185
kcal
Carbohydrates:
20
g
Protein:
21
g
Fat:
4
g
Saturated Fat:
0
g
Sodium:
652
mg
Fiber:
4
g
Keyword
sesame-ginger shrimp, sheet pan meal
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