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- 1 lb large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 4 cloves garlic, minced - 1/4 cup honey - 2 tablespoons low sodium soy sauce - 1 tablespoon olive oil - 1 teaspoon fresh ginger, minced - 1/2 teaspoon black pepper - 1/4 teaspoon crushed red pepper flakes (optional) - Fresh cilantro or parsley In this recipe, I focus on simple and fresh flavors. The shrimp brings a nice sweet taste. The zucchinis and red bell peppers add crunch and color. Using fresh garlic and ginger gives you a great aroma. Honey adds a light sweetness that balances the soy sauce's saltiness. You can adjust the spice by adding or skipping the crushed red pepper flakes. Garnish with fresh cilantro or parsley for a bright finish. This dish is easy to make and perfect for busy nights. Enjoy! - Preheat your oven to 400°F (200°C). - Line a sheet pan with parchment paper. This makes cleanup easy. - Combine honey, soy sauce, garlic, olive oil, ginger, black pepper, and red pepper flakes. - Whisk until well blended. This will make a tasty sauce. - Add shrimp to the marinade and stir gently. - Let sit for 10 minutes to absorb the flavors. The shrimp will soak up the marinade well. - Spread zucchini and red bell pepper on the sheet pan. - Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. - Arrange the marinated shrimp over the vegetables. - Bake for 10-12 minutes, until shrimp turn pink and opaque. Keep a close eye to avoid overcooking. - Remove from oven and garnish with fresh herbs like cilantro or parsley. This adds a fresh touch to your dish. - Watch cooking time carefully. Shrimp cook fast! - Use a meat thermometer for precision. Aim for 120°F (49°C). Cooking shrimp can be tricky. If you cook them too long, they turn rubbery. Keep a close eye on them. When they turn pink and opaque, they are ready. A meat thermometer helps a lot. It shows you the right temp without guesswork. - Let shrimp marinate longer for deeper flavors. Aim for at least 30 minutes. - Adjust spice levels with crushed red pepper. Add more for extra heat. Marinating shrimp is key. Letting them sit in the sauce for longer lets the flavors soak in. I often let them marinate for at least 30 minutes. If you love heat, add more crushed red pepper. It makes the dish pop! - Benefits of using parchment paper. It makes cleanup a breeze. - Easy ways to wash the sheet pan efficiently. Soak it in warm, soapy water. Using parchment paper is a game changer. It keeps your sheet pan clean and saves time. When done cooking, just toss it away. For stubborn bits, soak the sheet pan in warm, soapy water. It makes washing easy and quick! {{image_2}} You can switch up the veggies in this dish. If you want, try using broccoli or bell peppers. Both add a nice crunch and flavor. Asparagus and snap peas also work well. They bring a fresh taste and are quick to cook. Don't feel stuck with shrimp. You can easily swap shrimp for chicken or tofu. Both options soak up the sweet honey garlic flavor. If you're a fish lover, consider using salmon. It cooks quickly and pairs nicely with the other ingredients. If you need a gluten-free meal, use tamari instead of soy sauce. Tamari offers a similar taste without the gluten. Always double-check the honey label as some brands may contain gluten. These swaps help you enjoy this recipe without worry. To keep your leftovers fresh, place them in the fridge. Use airtight containers to avoid air and moisture. This helps the dish stay tasty for up to three days. Make sure the shrimp and veggies cool down before sealing the containers. This prevents steam buildup that can lead to sogginess. When it’s time to enjoy your leftovers, you have a couple of choices. You can use the microwave or the oven. If you choose the microwave, heat in short bursts. Start with one minute, check, and stir. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes. Always check the shrimp to avoid overcooking. You want them warm, not rubbery! Freezing is a great way to save this dish for later. To freeze, let it cool completely. Then, place it in a freezer-safe container. Remove any excess air before sealing. Write the date on the container. This dish will stay fresh for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. This dish is quick to make. It takes about 10 minutes to prep. Cooking takes around 10 to 12 minutes. So, in total, you need about 25 minutes. Yes, you can! The shrimp and veggies can be prepped ahead. Store the marinated shrimp in the fridge for up to 2 hours. For cooked leftovers, keep them in airtight containers. They stay fresh for 2 to 3 days. Absolutely! This recipe is perfect for a busy night. You can prep and cook it all in one pan. The simple steps make it easy to follow, even when in a rush. You have many choices for sides! Serve it with steamed rice or quinoa for a filling meal. A fresh salad adds a nice crunch. Garlic bread can also be a tasty option to soak up the sauce. You can make a tasty Sheet-Pan Honey Garlic Shrimp & Zucchini with simple steps. We covered the ingredients, marinade, and cooking process. Don’t forget the tips for the best results and easy cleanup. Fresh herbs and adjusted spices can boost your dish, too. This meal fits busy weeknights and is easy to prep in advance. Enjoy cooking this dish and impressing your family or friends with your skills!

Sheet-Pan Honey Garlic Shrimp & Zucchini

Savor the flavorful goodness of this Sheet-Pan Honey Garlic Shrimp & Zucchini recipe! In just 25 minutes, you can bring together succulent shrimp and vibrant veggies, all coated in a sweet and savory marinade. Perfect for a quick and healthy meal, this dish is sure to impress. Click through to explore the full recipe and elevate your weeknight dinners with ease!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 medium zucchinis, sliced into half-moons

1 red bell pepper, sliced

4 cloves garlic, minced

1/4 cup honey

2 tablespoons soy sauce (low sodium)

1 tablespoon olive oil

1 teaspoon fresh ginger, minced

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the honey, soy sauce, minced garlic, olive oil, ginger, black pepper, and crushed red pepper flakes. Whisk until well blended.

      Add the shrimp to the bowl and stir to ensure each shrimp is coated with the marinade. Let it sit for about 10 minutes to absorb the flavors.

        While the shrimp marinates, spread the sliced zucchini and red bell pepper on the sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.

          After marinating, arrange the shrimp evenly over the vegetables on the sheet pan.

            Bake in the oven for 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender. Keep an eye on them to avoid overcooking.

              Once done, remove from the oven and garnish with fresh cilantro or parsley before serving.

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