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.
WHAT IS SRIRACHA GARLIC SHRIMP?
This is a really easy meal that you can make pretty quickly and then sort into meal prep containers. Since you are baking it all on the same pan, the clean-up is a breeze!
I love the combination of spicy sriracha sauce with the earthy garlic. Don’t skip the marinade. It’s what infuses it with all the vibrant flavors!
AN EASY SHEET PAN RECIPE PERFECT FOR MEAL PREP
I have been getting lots of requests to create more meal prep recipes, so I’m thrilled to share one of my favorite seafood ideas with you.
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 MAKE SRIRACHA GARLIC SHRIMP SHEET PAN
There are basically two simple steps to this recipe. First, you need to marinate the shrimp and vegetables. Then, you bake them.
That’s pretty much it!
SHEET PAN INGREDIENTS
For my sheet pan recipe, I used the following meat and vegetables.
Shrimp: I used frozen whole shrimp. You can use any type of shrimp you like – jumbo, large, tail-on, tail-off. They all taste and bake the same.
Squash: I used yellow squash. Zucchini tastes perfect with it too.
Asparagus: If you want, you can omit the asparagus and use any other type of vegetable instead. Fresh green beans would taste amazing.
Tomatoes: I used cherry tomatoes. You can use grape tomatoes too.
You can use this marinade for lots of other meats. It tastes amazing on chicken.
Sriracha: I personally love the taste of sriracha, but any other hot sauce can work too.
Honey: If you don’t have honey, you can use a little bit of granulated sugar.
Lime Juice: This adds a little tartness to it. Lemon can work in a pinch, but lime tastes the best.
Olive Oil: Any type of oil will work. You can substitute avocado oil or vegetable oil.
Garlic: Fresh garlic has the best flavor. If you don’t have any you can use garlic powder.
Paprika: This adds a smoky flavor to the marinade. If you don’t have any, you can omit it.
Onion Powder: I used onion powder instead of fresh onion because it mixes better in the marinade.
Red Pepper Flakes: This will add some extra spice to your shrimp and vegetables. If you don’t like spicy foods, skip the red pepper flakes.
Salt and Pepper
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 parchment 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 overcook 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 sriracha 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.
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MORE SHRIMP AND SHEET PAN RECIPES
If you enjoyed this sheet pan recipe, you will love these shrimp and sheet pan ideas too.
- Shrimp Taco Meal Prep(Opens in a new browser tab)
- Sheet Pan Cilantro Chicken with Lemon(Opens in a new browser tab)
- Blackened Shrimp Meal Prep(Opens in a new browser tab)
Sriracha Garlic Shrimp Sheet Pan
- 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
- 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
- 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.
- It's important to trim the pale ends of each asparagus stalk because they tend to be woody and tough.
- If using frozen shrimp, make sure you thaw them.
- Purchase deveined, shelled shrimp to make your life easier!
- You can use this marinade for lots of other meats. It tastes amazing on chicken.
- You can swap out the veggies for your favorite quick cooking veggies such as mushrooms, zucchini or bell peppers and keep the cooking times the same. You can swap out for longer cooking veggies and adjust time accordingly.
- You can always squeeze some lime or lemon juice on top when you serve the dish.
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