This Sheet Pan Honey Ginger Shrimp and Veggie Bake is the perfect quick and easy meal for those busy nights. With a healthy blend of protein and veggies, it can be prepared in under 30 minutes!
This post is sponsored by Pier 33.
Good morning! I’m excited to share a fun, quick and easy recipe with you today! I promise it’s easy…even though it’s a mouthful.
How was your week? The weeks before the holidays are always extra hectic. Wouldn’t you agree? With rushing around to the post office, finalizing travel plans, and squeezing in clients, I barely have a chance to prepare a home cooked meal. Busy times equate to the need for quick, easy meals for me. And let me tell ya – sheet pan meals do the trick.
The best part about recipe testing is the food you get to eat after. After tweaking this recipe a few times, we were set on meals for a few nights. It was almost like extra meal prep – go me!
Plus, ginger + garlic is a dream flavor to me. I also really happen to love soy sauce and the flavor it imparts on mixed dishes. It’s one of those sauces we always have on hand, where a little goes a long way.
Because we’re going to have a newborn soon, we’re practicing with quick, easy and minimal meals. Sikeeee – This is nothing new. I’ve always cooked this way. Cooking healthy ain’t gotta take up your whole night. What is new, though, is this honey basil combination that I’m pretty smitten with. And soy sauce too, because it’s incredibly yummy. Just go for the low sodium stuff because it tastes the same.
And let’s talk about frozen veggies – they are life savers. I used a bag of frozen veggies (defrosted) for this recipe, but you could totally use fresh. And mix up the veggies to what you like! I used a bag of the broccoli, cauliflower and carrot mix, as well as the stir fry blend. They really do get so much use in our house.
And one pan meals with less dishes? That’s always a win.
I feel like shrimp is one of those underrated foods. It’s so good and SO EASY to cook with, but people rarely buy it. I wonder why that is? Hopefully this easy recipe will help change your mind.
I recently learned about Pier 33 Gourmet through their salmon, and have since tried many of their other affordable seafood products. They are extremely focused on sustainability, which is something I stand behind. They also share exactly where their products are sourced from. For example, the Wild Argentine Red Shrimp are caught in the ocean waters off the coast of Argentina.
Shrimp is actually a great, nutrient dense seafood option. Shrimp is high in selenium, which is a natural antioxidant in the body. Just four ounces of shrimp provides about 325 -375 milligrams of omega-3 fatty acids, including about 50% EPA (eicosapentaenoic acid) and 50% DHA (docosahexaenoic acid). Both of these are great for all of us, but especially for pregnancy because they contribute to the baby’s brain health.
Unlike most shrimp on the market, Pier 33’s Wild Argentine Shrimp is cold water shrimp. What sets these apart is that they taste like (and have a similar texture to) lobster! You get the delicate, fancy tastes and feels for a fraction of the price. Plus, shrimp cook very quickly so are a perfect weeknight meal option.
I highly suggest pairing the shrimp and veggies with a grain of some sort. Mainly because grains can be bland on their own, but when youcover them with a flavor combination like this, your taste buds come alive. I prefer to serve the shrimp over rice or pasta for a balanced meal. If you serve it over rice, it makes a delicious shrimp stir fry.
- 4 tbsp honey
- 3 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, ground
- 3 cloves garlic, minced
- 1 tbsp freshly squeezed lemon juice, to taste
- Salt and black pepper, to taste
- 1 lb Pier 33 shrimp, thawed
- 1-2 bags frozen vegetables, thawed (I used stir fry mixtures)
- 2 tsp sesame seeds (optional)
- 2 tbsp fresh basil, chopped, to top
Preheat oven to 450 degrees.
In a medium size bowl, whisk honey, soy sauce, sesame oil, ginger, garlic and lemon juice. Season with salt and pepper. Add shrimp to bowl and let marinate.
Spread veggies in a single layer on one end of baking sheet, seasoning with salt and pepper. Bake for 12 minutes.
Add cooked veggies to bowl with sauce and shrimp and mix well.
Arrange shrimp and veggies on baking sheet and bake for 8-10 minutes, or until shrimp are firm and cooked through. I like to broil mine for two additional minutes after.
Garnish with sesame seeds and basil, if desired.
**Note: The sheet pan may be liquidy after taking it out of the oven. That’s okay. Let it cool and dump some of the liquid, or save it and reuse it as a sauce to top.
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Are you a fan of sheet pan meals? Favorite seafood?