5 from 2 votes
Easy Sheet Pan Honey Ginger Shrimp and Veggies
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
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!
Course: Main Course
Cuisine: American, veggies
Keyword: Sheetpan Shrimp
Servings: 3
Calories: 340 kcal
Author: Sarah Schlichter, MPH, RDN
  • 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
  1. Preheat oven to 450 degrees.
  2. 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.
  3. Spread veggies in a single layer on one end of baking sheet, seasoning with salt and pepper. Bake for 12 minutes.
  4. Add cooked veggies to bowl with sauce and shrimp and mix well.
  5. 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.
  6. Garnish with sesame seeds and basil, if desired.
Recipe Notes

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.