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- Large shrimp (1 pound, peeled and deveined) - Honey (1/4 cup) - Minced garlic (3 cloves) - Soy sauce (1 tablespoon, preferably low sodium) - Sriracha sauce (1 tablespoon, adjust spice level) - Olive oil (1 tablespoon) - Ground ginger (1 teaspoon) - Paprika (1 teaspoon) - Salt and black pepper - Sliced bell peppers (red and green) - Sliced red onion - Fresh cilantro or parsley for garnish - Lemon wedges for serving The key to this dish is fresh, high-quality shrimp. I like to use large shrimp for a satisfying bite. You’ll also want the honey to be pure and not a blend. It gives the dish a sweet touch that balances the heat from the sriracha. Minced garlic adds a strong flavor, so be sure to use fresh cloves. For the soy sauce, I recommend low sodium to keep the dish balanced. Adjust the sriracha to make it as spicy as you like. Using colorful bell peppers not only adds taste but also makes the dish look bright and appealing. The red onion gives a nice crunch and sweetness. When garnishing, fresh herbs like cilantro or parsley add a pop of color and fresh taste. Lastly, lemon wedges serve as a zesty finish. Squeeze them over the dish before eating to enhance the flavors. - Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. - In a medium bowl, mix honey, minced garlic, soy sauce, sriracha, olive oil, ginger, paprika, salt, and black pepper. This creates a tasty marinade. - Add the shrimp to the marinade. Make sure each piece is coated well. Let it sit for 15-20 minutes. This helps the shrimp soak up all the flavors. - While the shrimp marinates, slice your vegetables. Place the bell peppers and red onion on the sheet pan. Drizzle with olive oil and sprinkle salt and black pepper. Toss to coat them evenly. - Once the shrimp finish marinating, arrange them over the veggies on the sheet pan. Don’t crowd the shrimp; this helps them cook better. - Bake everything in your oven for 10-12 minutes. The shrimp should be pink and opaque, and the veggies should be tender yet crisp. Enjoy the wonderful smells as it cooks! - Ensure shrimp are not overcrowded on the sheet pan for even cooking. This way, they cook well without steaming. - Adjust sriracha for desired heat level. If you want it spicy, add more. For less heat, use less. - Serve directly from the sheet pan or transfer to a serving platter. Both options look great! - Drizzle leftover sauce over the dish. This adds flavor and makes it look nice. - Sprinkle with sesame seeds for a crunchy finish. It adds a lovely touch! {{image_4}} You can make this dish your own with simple swaps. Try using scallops or firm fish instead of shrimp. This keeps the dish fresh and fun. For a vegan option, swap honey for maple syrup. It adds sweetness and works well with the spices. Want more heat? Experiment with different hot sauces. You can try a smoky chipotle sauce or even a classic cayenne pepper. Each option brings its own flavor. Adjust the spice to what you like best. Feel free to add more veggies for flavor and crunch. Zucchini, asparagus, or snap peas will work great. They cook quickly and add nice texture. You can mix and match to find your favorite combination. Store your leftovers in an airtight container. You can keep them in the refrigerator for up to 2 days. This keeps the shrimp and veggies fresh. Just make sure to let them cool down before sealing the container. When you're ready to eat, you can reheat them in a pan or microwave for a quick meal. If you want to save some for later, freeze portions in a freezer-safe container. This dish freezes well for up to 3 months. Be sure to label the container with the date. When you're ready to enjoy, thaw in the fridge overnight. Reheat on the stove or in the microwave, and they will taste almost as good as fresh. Look for shrimp that are opaque and pink in color. This change means they are cooked through. The shrimp should curl into a nice "C" shape. If they form an "O," they may be overcooked. Keep an eye on them while baking to get the best result. Yes, just make sure to thaw and drain excess moisture before marinating. Frozen shrimp can work well. Place them in the fridge overnight or in cold water for a faster thaw. Once thawed, pat them dry. This helps the marinade stick better and prevents a watery dish. Serve with rice, quinoa, or a fresh salad for a complete meal. These sides soak up the spicy honey garlic sauce nicely. You can also add some crusty bread to mop up the sauce. For a lighter option, a simple green salad adds freshness and crunch. This blog post covers how to make a tasty sheet pan spicy honey garlic shrimp meal. We discussed ingredients, preparation steps, and cooking tips. You can swap ingredients or adjust spice levels to suit your taste. Remember, avoiding overcrowding on the sheet pan ensures even cooking. Whether you keep leftovers a few days or freeze for later, this dish is easy to store and reheat. Enjoy this flavorful, simple meal that brings fun to your kitchen. Now grab your ingredients and start cooking!

Sheet Pan Spicy Honey Garlic Shrimp

Make dinner effortless and delicious with this Sheet Pan Spicy Honey Garlic Shrimp recipe! In just 30 minutes, you can enjoy succulent shrimp marinated in a mouthwatering blend of honey, garlic, and spices, paired with colorful veggies. Perfect for busy weeknights or a fun gathering, this dish is as easy to serve as it is to make. Click through now to explore this flavorful recipe and impress your family and friends!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1/4 cup honey

3 cloves garlic, minced

1 tablespoon soy sauce (preferably low sodium)

1 tablespoon sriracha sauce (adjust based on desired spice level)

1 tablespoon olive oil

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 small red onion, sliced

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). For ease of cleanup later, line a sheet pan with parchment paper.

    Prepare the Marinade: In a medium mixing bowl, carefully combine the honey, minced garlic, soy sauce, sriracha, olive oil, ground ginger, paprika, salt, and black pepper. Use a whisk to blend all the ingredients thoroughly, creating a smooth marinade.

      Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate for about 15-20 minutes, allowing the shrimp to absorb all the rich flavors.

        Arrange the Vegetables: On your prepared sheet pan, spread the sliced red and green bell peppers along with the red onion. Drizzle them lightly with olive oil and season with a sprinkle of salt and black pepper. Toss the vegetables gently to coat them evenly.

          Add the Shrimp: Once the shrimp have marinated, arrange them evenly over the vegetables on the sheet pan. Be mindful not to overcrowd the shrimp, as this will help them cook more uniformly.

            Bake: Place the sheet pan into your preheated oven and bake for 10-12 minutes. The shrimp should turn a lovely pink shade and become opaque, while the vegetables should be tender but still retain a slight crispness.

              Garnish and Serve: Carefully remove the sheet pan from the oven. Garnish your dish with fresh cilantro or parsley for a pop of color and freshness. Serve with lemon wedges on the side to add a zesty kick to each bite.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4

                  - Presentation Tips: For an informal yet delightful presentation, serve the dish directly from the sheet pan. Alternatively, transfer the shrimp and vegetables to a large serving platter for a more formal setting. Don’t forget to drizzle any flavorful sauce left in the pan over the top of the shrimp and veggies for extra taste. For a charming finishing touch, sprinkle some sesame seeds before serving.