A new week is about to start, and there is nothing better than an easy sheet pan meal to start off your week. This Sriracha Garlic Shrimp Sheet Pan recipe is a low carb meal and perfect for meal prep.
I have been getting lots of request to create more meal prep recipes. Meal prep is usually good if you are trying to maintain a certain weight or even lose weight. Having your meal prep ready prevents you from grabbing fast foods or even binging on the unhealthy options you have at home. This is a huge problem for me because I get so busy and when I get hungry, I don’t have something meal prepped ahead and I end up eating things I am not supposed to (like all my kids junk food :D). After my recent vacation, I gained 10 lbs that has been so hard to lose. I am a terrible eater, I love the good stuff. If it’s there, I can’t pass. But also, I prepare so much food for my blog and I have to test them and make sure they taste good and all. With all the delicious treats I make, I find myself breaking all my diet plans. I try, I really do. Well, maybe not hard enough. LOL.
Alright back to the Sriracha Garlic Shrimp Sheet Pan. It’s seriously so easy. Let’s get to how to make it.
HOW TO PREPARE THE SRIRACHA GARLIC SHRIMP SHEET PAN:
After you thaw the raw shrimps, you pat dry them with a paper towel and set in a bowl. Prepare the marinade and marinate them for as long as you want. If you are in a hurry, you can cook them right after marinating them.
Next, lay a parcement paper over the sheet pan and place the shrimps flat, spacing them out. Broil each side for 5 minutes.
While waiting for the shrimps, you can cut the veggies. Add the spices to them on both sides and drizzle some olive oil over them generously.
Remove the sheet pan from the oven and place the veggies however way you want around the shrimps. Bake on 400 degrees for another 10-15 minutes at the max. At this point the veggies should be tender. Do not over cook or else the shrimps will dry up.
You can serve as is or meal prep them for the week.
Since I added a little bit of honey to this Sriracha Garlic Shrimp Sheet Pan recipe, the srirasha sauce becomes less spicy, making it possible for the kids to eat as well. It will have just a little hint of spicy taste. I hope you enjoy this recipe. Please take a minute to share this recipe on your social media outlets with family and friends or simply pinning it to save it for future use.
If you love this recipe, you can also check my Steak and Potato With Asparagus Recipe.
Sriracha Garlic Shrimp Sheet Pan
Ingredients
- 2 lbs raw large shrimps
- 2 large squash
- 1 lb asparagus spears trimmed
- 1 tsp salt
- 1 tbsp ground black pepper
- 1 tbsp olive oil
- 1 cup cherry tomatoes
MARINADE:
- 1 tbsp sriracha sauce
- 1 tbsp honey
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp ground black pepper
- 2 tbsp mined garlic
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp pepper flakes
Instructions
- Thaw shrimps, then pat dry and set in a bowl.
- In another bowl, prepare the marinade then pour over the shrimps and mix well to coat all the pieces well.
- Place a piece of parchment paper over the sheet pan and place the pieces of shrimps flat, spacing them apart.
- In the oven, broil each side for 5 minutes.
- Meanwhile, prepare the veggies by slicing the squash, trimming the asparagus and marinating them with the ground pepper, salt and olive oil. Add the tomato pieces around.
- Remove the shrimps from the oven and place the veggies around the shrimps then place in them back in the oven to bake for 10 minutes on 400 degrees.
- Remove from the oven and serve.
Notes
Nutrition
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