A colorful, healthy one-pan meal featuring juicy shrimp glazed with a sticky honey garlic sauce, roasted alongside tender seasonal vegetables. Packed with flavor and done in under 30 minutes!
Ingredients:
For the Shrimp:
400g (14 oz) large raw shrimp, peeled and deveined
2 tbsp soy sauce
1 tbsp honey
2 cloves garlic, minced
1 tsp sesame oil
1 tbsp olive oil
1/2 tsp paprika
Salt and pepper to taste
For the Vegetables:
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
1 tbsp olive oil
1/2 tsp dried oregano
Salt and pepper to taste
Instructions:
Marinate the Shrimp:
In a bowl, mix soy sauce, honey, garlic, sesame oil, paprika, salt, and pepper. Add shrimp and let marinate while preparing vegetables.
Prepare Vegetables:
Preheat oven to 200°C (400°F). Toss chopped vegetables with olive oil, oregano, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper.
Roast Veggies:
Roast the vegetables for 15 minutes.
Add Shrimp:
Remove the tray, push veggies to one side, and add the marinated shrimp to the pan. Roast for another 8–10 minutes or until shrimp are pink and opaque.
Serve:
Garnish with sesame seeds, fresh parsley, or a squeeze of lemon juice. Serve as is, or with rice or quinoa.
Tips:
Swap shrimp for tofu or chicken for a different protein.
Add broccoli or asparagus depending on the season.
Make it spicy with sriracha or chili flakes.