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To create your Sheet Pan Honey Sriracha Shrimp and Veggies, you need the following ingredients: - 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 1 medium zucchini, sliced - 1 tablespoon olive oil - 2 tablespoons honey - 3 tablespoons sriracha sauce - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste - Sesame seeds for garnish - Fresh cilantro for garnish (optional) Each ingredient plays a key role in this dish. The shrimp gives you a juicy protein, while the veggies add crunch and color. Honey brings sweetness, and sriracha adds a spicy kick. Garlic and ginger give depth to the flavor. Olive oil helps everything cook evenly. Make sure your shrimp are fresh for the best taste. Choose vibrant veggies for a pop of color. This mix of ingredients will create a delightful meal in no time. - Preheat your oven to 400°F (200°C) and prepare a large baking sheet. Line it with parchment paper for easy cleanup. - In a small bowl, whisk together 2 tablespoons of honey, 3 tablespoons of sriracha sauce, 2 minced garlic cloves, and 1 tablespoon of grated ginger. This mix adds a sweet and spicy kick. - In a large bowl, combine 1 pound of peeled and deveined shrimp, 2 cups of broccoli florets, 1 sliced bell pepper, and 1 sliced zucchini. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper. Toss until everything is well coated. - Pour the honey sriracha mixture over the shrimp and veggies. Toss again to ensure every bite gets that amazing flavor. - Spread the shrimp and veggies in a single layer on the prepared baking sheet. Make sure they are evenly spaced for the best cooking. - Bake in the oven for 12-15 minutes. Check for doneness when the shrimp turn pink and the veggies are tender but still crisp. How to select fresh shrimp When picking shrimp, look for ones that smell clean and ocean-like. The shells should be shiny, and the flesh must be firm. Avoid any shrimp that have a strong fishy smell or dark spots. Importance of uniform veggie sizes for even cooking Cutting your veggies evenly helps them cook at the same rate. If some pieces are bigger, they may stay hard while smaller ones become mushy. Aim for similar sizes, about one inch each, for the perfect bite. Adjusting spice level with Sriracha Sriracha packs a punch! If you like less heat, use less sauce. You can also mix in some honey to balance the spice. For more heat, add a bit more Sriracha. Start small and taste as you go. Complementary sides and drinks This dish pairs well with rice or quinoa. For drinks, try a light white wine or sparkling water. A crisp salad can also add freshness to your meal. Ideal garnishes for presentation Garnish your dish with sesame seeds and fresh cilantro. These add color and a nice crunch. A few lime wedges on the side can also brighten the flavors. {{image_2}} You can easily change the veggies in this dish. Try using snap peas or carrots for a fresh twist. They add a nice crunch and color. You can also mix in bell peppers of different colors for even more vibrancy. If you want to switch proteins, chicken or tofu work well too. Chicken will take longer to cook, so cut it into small pieces. Tofu absorbs flavors nicely, so it’s a great choice for a vegetarian option. If you want a milder sauce, reduce the sriracha to one tablespoon. You can also add more honey to balance the heat. For vegan options, use agave nectar or maple syrup instead of honey. These alternatives provide sweetness without the use of animal products. Make sure to mix them well to keep the flavor smooth. To keep your leftovers fresh, store them in airtight containers. This helps prevent them from drying out. Place the shrimp and veggies in the fridge. They will stay good for up to three days. Make sure to cool them down before sealing the container. This keeps the food safe and tasty. When you want to enjoy your leftovers, reheating is key. You can use the oven to maintain the right texture. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking sheet. Heat for about 10 minutes or until warm. You can also use a microwave for quick reheating. Just cover the dish to keep the moisture in. This way, your meal stays juicy and delicious. Can I use frozen shrimp instead of fresh? Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. Pat them dry before cooking. This helps keep them juicy. How can I make this dish gluten-free? This dish is mostly gluten-free. Just check the sriracha label. Some brands add soy sauce, which has gluten. Choose a gluten-free sriracha or make your own. What can I substitute for honey in this recipe? If you need a substitute for honey, try maple syrup. It adds sweetness without changing the flavor too much. Agave syrup is another good choice. Can I prepare this recipe ahead of time? You can prep this dish in advance. Cut the veggies and shrimp, then store them in the fridge. Mix the sauce and keep it separate. Combine everything when you are ready to cook. Is there an alternative to Sriracha if I don't have it? If you don’t have Sriracha, try hot sauce or chili paste. Adjust the amount to match your spice level. You can also blend red pepper flakes with a bit of vinegar for a quick fix. In this blog post, we explored a simple shrimp and veggie dish. We listed fresh ingredients like shrimp, broccoli, and bell peppers. Then, I shared easy steps to prepare and cook it. Tips for selecting shrimp and serving suggestions were offered too. Overall, this recipe is flexible; you can swap ingredients or adjust spices. Enjoying this dish will bring great flavors to your table!

Sheet Pan Honey Sriracha Shrimp and Veggies

Savor the bold flavors of Sheet Pan Honey Sriracha Shrimp and Veggies with this quick and easy recipe! Perfectly roasted shrimp and colorful veggies are tossed in a spicy honey sriracha sauce for a delicious, hassle-free meal. In just 25 minutes, you can create a healthy dish that’s bursting with flavor and perfect for busy weeknights. Click through to explore this recipe and elevate your dinner game today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 bell pepper (red or yellow), sliced

1 medium zucchini, sliced

1 tablespoon olive oil

2 tablespoons honey

3 tablespoons sriracha sauce

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together the honey, sriracha sauce, minced garlic, and grated ginger until well combined.

      In a large bowl, combine the shrimp, broccoli, bell pepper, and zucchini. Drizzle with olive oil and season with salt and pepper. Toss until the veggies and shrimp are evenly coated.

        Pour the honey sriracha mixture over the shrimp and vegetables. Toss again to ensure everything is well coated in the sauce.

          Spread the shrimp and veggies in a single layer on the prepared baking sheet, ensuring they are evenly spaced.

            Bake in the oven for 12-15 minutes or until the shrimp are pink and cooked through, and the veggies are tender-crisp.

              Remove from the oven and sprinkle sesame seeds and fresh cilantro over the top as a garnish before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4