Sheet Pan Roasted Asian Shrimp & Vegetables

Please Share This Post!

This delicious sheet pan Roasted Asian Shrimp and vegetable recipe is mouth-wateringly yummy. Ready to serve in just 40 minutes it is a wonderful dish to serve alongside rice or noodles. Pop the following ingredients into your shopping cart – shrimp, broccoli, peppers, onions, rice wine vinegar, soy sauce, chili, and limes. Enjoy!

Sheet Pan Roasted Asian Shrimp

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Do you want an easy, healthy weeknight meal that is full of flavor?

Try this sheet pan roasted Asian shrimp and vegetables. It only takes about 40 minutes to make, and the best part is that there is minimal cleanup!

This dish is perfect for busy families who want a fuss-free meal. So, gather your ingredients, and let’s get cooking!

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

• Fresh Produce – Ginger, Broccoli Florets (Frozen), Mini Sweet Peppers, Red Onion, Lime, Green Onions (Scallions/Spring Onions)
• Protein –Shrimp
• Soy sauce or Tamari or Coconut Aminos – see below.
• Rice Wine Vinegar
• Sesame Oil
• Honey – try to buy locally produced honey when possible.
• Garlic Powder
• Crushed Red Pepper Flakes
• Toasted Sesame Seeds
• Special Equipment – Sheet Pan

Depending on your dietary requirements you may want to use one of the following in this recipe:

• Soy Sauce – the regular stuff made from fermented soybeans and roasted grains.
• Tamari – a gluten-free soy sauce (but always check the label) if this is a concern for you.
• Coconut Aminos – a soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

More Recipes Using Shrimp

One of the hero ingredients in this dish is shrimp, so here are some more recipes using the same:

• Shrimp Fajita Bowls with Cilantro-Lime Rice
• Sheet Pan Lemon Garlic Shrimp and Asparagus
• Italian-American Shrimp Oreganata Recipe with Cannellini Beans

More Sheet Pan Recipes

Looking for more dishes to make using a sheet pan? Check these recipes out next:

• Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
• Sheet Pan Pork Chops with Roasted Grapes and Fennel
• Sheet Pan Roasted Chicken Thighs with Potatoes

How Do I Make Sheet Pan Roasted Asian ShrimpX?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Continue to Content

Roasted Asian Shrimp & Vegetables

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This delicious sheet pan Roasted Asian Shrimp and Vegetable recipe is ready to serve in just 40 minutes

Print

Ingredients

• ¼ cup soy sauce or tamari or coconut aminos
• 2 Tbsp rice wine vinegar
• 1 Tbsp sesame oil
• 2 Tbsp honey
• ½ tsp garlic powder
• 2 tsp fresh ginger, finely minced
• ¼ tsp crushed pepper flakes
• Sea salt and black pepper, to taste
• 1 (12-oz/340g) bag frozen broccoli florets
• 1 lb (450g) mini sweet peppers, seeded and sliced
• 1 medium red onion, sliced
• 1 lb (450g) shrimp, peeled and deveined, tail on
• 1 large lime, cut into wedges
• 1 Tbsp toasted sesame seeds
• 5-6 large green onions, sliced

Instructions

1. Pre-heat oven to 200°C/400°F/Gas 6. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
2. Whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
3. Combine broccoli, peppers, and onion in a large bowl and pour two-thirds of the sauce on top. Toss until vegetables are evenly coated before spreading into a single layer without overcrowding onto the prepared baking sheet.
4. Place baking sheet in the center of the preheated oven and roast for 20 minutes, or until vegetables are crisp-tender and starting to develop a bit of color. Remove from oven and set aside.
5. While the vegetables are roasting, toss the shrimp with the remaining sauce in the same mixing bowl. Season with additional salt and black pepper, if desired, and set aside.
6. When the baking sheet has cooled slightly, pour shrimp onto the sheet and carefully spread them into a single layer among the veggies without overcrowding.
   
   
   
7. Return baking sheet to oven and roast for another 5-6 minutes, or until the shrimp is cooked through and opaque. Do not overcook the shrimp.
8. Remove from oven and cool slightly. Top with a squeeze of fresh lime juice, some toasted sesame seeds, and sliced green onions before serving. Enjoy!
   
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Baking Sheet Pans with Wire Rack

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1233mgCarbohydrates: 20gFiber: 3gSugar: 13gProtein: 4g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag @_ThePurplePumpkinBlog on Instagram with the hashtag #TPPBRecipes!

Make It A Special Dinner!

You’ve made the main dish, but what about the rest of the courses?

Here are additional recipes to create a menu for a special meal or dinner party:

• Appetizer: Easy Chinese Boiled Pork Dumplings for Chinese New Year
• Soup: Roasted Fennel & Tomato Soup with Coconut Milk
• Salad: Tropical Rice Salad
• Side Dish: Quick & Easy Shrimp Fried Rice Recipe
• Beverage: Jasmine Iced Tea
• Dessert: Delicious & Decadent Deep Dish Cherry Chocolate Ganache Pie

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

Please Share This Post!