Ginger Shrimp Vegetables Sheet Pan Dinner
While the shrimp and veggies cook, boil rice noodles for a quick side.
Ingredients
- 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, + extra for serving
- 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
- Cooked white rice
- Orange slices, garnish
- Cilantro, chopped, garnish
Instructions
- 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.
- Pull from the oven and serve with rice, quinoa, or noodles.
- Drizzle with a tiny bit of soy sauce.
- If desired, serve with orange slices and cilantro.
Notes
From BHG recipe