Ginger Shrimp Vegetables Sheet Pan Dinner
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Enjoy Ginger Shrimp Vegetables Sheet Pan Dinner, a delicious meal served over rice noodles. A healthy, easy weeknight dinner, yummy for leftovers.
Friends, there’s nothing quite like a delicious sheet pan dinner of meat and veggies. Today I’m sharing a Ginger Shrimp Vegetables Sheet Pan Dinner, inspired by BH&G sheet pan meal, and a beautiful poem called, Be Grateful.
Sheet Pan Meals
I’ve made sheet pan dinners for years. I love how easy they are. I usually line a pan with foil, add all my ingredients, and bake. It’s the easiest clean up ever! You may want to try my Parsnips Rutabaga Sausage Sheet Pan Dinner and Brussels Sprout Pear Bratwurst Sheet Pan Dinner and Pesto Chicken Thighs Sheet Pan Dinner.
You can say we love sheet pan meals! :)
This recipe you can serve on rice or noodles, it’s up to you!
How do you make sheet pan dinners?
A sheet pan dinner is all of your ingredients laid out on one large baking sheet, cooked at the same time.
For this recipe, start with 1.5 pounds of shrimp!
Pull from the oven and serve, or sometimes you can serve over rice, quinoa, or noodles. [My quick iphone pic of our shrimp bowls1]
Sprucing up the house
Family can be one of our greatest joys in life. It can also be messy, because home is where we show our true colors, right? This past holiday season was the best. It was sad to send our daughter back to Seattle (her final year in college), but now it’s a new year, the year she will be graduating. So it sounds much better. :)
Right before Abby left, we took the tree down and spruced up the house. As in, did some deep cleaning and thinning out. January is the perfect time for this. I’ve been to Goodwill three times this year!
Three … in seven days! Man, it feels good.
We’re also lighting more candles. My all-time favorite scent right now is Thymes Frasier Fir. In fact, I love this scent so much I keep a candle burning by my laptop! My friend gave me a bottle of their all-purpose cleaner. My counters have never smelled lovelier.
It reminds me of two things. The scent of home (check out Joanna’s Gaines’ Yuletide Potpourri from the Magnolia Journal recipe) on my wood stove. Oh, the scent of fresh pine and juniper.
And secondly, it makes me think of gratitude and this beautiful poem.
Being grateful also helps us grow, and we so want to be open to new things, new friendships, new experiences.
I really think we sometimes tend to live small. But I say, with just one life to live, why not live big? Our hearts can never be so full, that there is not room for other, or new, experiences, right?
When gratitude seeps from our souls … there seems to be so much … joy!
Be grateful that you don’t already have everything you desire,
If you did, what would there be to look forward to?
Be grateful when you don’t know something
For it gives you the opportunity to learn.
Be grateful for the difficult times.
During those times you grow.
Be grateful for your limitations
Because they give you opportunities for improvement.
Be grateful for each new challenge
Because it will build your strength and character.
Be grateful for your mistakes
They will teach you valuable lessons.
Be grateful when you’re tired and weary
Because it means you’ve made a difference.
It is easy to be grateful for the good things.
A life of rich fulfillment comes to those who are
also thankful for the setbacks.
Ginger Shrimp Vegetables Sheet Pan Dinner
- 1.5 pound medium shrimp in shells, peeled, deveined, and patted dry
- 3 carrots, thinly sliced
- 3 cups broccoli florets
- 2 red peppers, sliced thin
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. canola oil
- 1 Tbsp. fish sauce
- 1 Tbsp. orange juice
- 1 Tbsp. grated fresh ginger
- 2 cloves garlic, minced
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper
- Preheat oven to 400 degrees F. In a 15 x 10 x 1-inch baking pan, combine shrimp, carrots, broccoli, and red peppers.
- In a small bowl, whisk 2 tablespoons oil, the soy sauce, fish sauce, orange juice, ginger, garlic, 1/4 teaspoon black pepper, and the crushed red pepper. Pour over shrimp and vegetables; toss to coat. Roast 10 to 15 minutes or until vegetables are crisp-tender and shrimp is opaque. If desired, serve with orange slices and cilantro.
More sheet pan meals: Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal [Kalyn’s Kitchen], Baked Chicken Parmesan [The Cookie Rookie].
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