My favourite shrimp sheet pan dinner with veggies is perfect for meal prep or freezer-friendly make ahead meals!
When I’m in a pinch for planning my meals for the week, my ultimate go-to are Sheet Pan meals. You basically set-it and forget-it until the timer goes off and voila! You’re done.
This shrimp sheet pan dinner with tons of veggies has become one of my all-time favourite no-fuss meals, and I’m not just saying that because I’m a totally sleep deprived momma. I still have serious standards when it comes to food no matter how tired I get. So trust me when I say that not only is this recipe super simple, but it is also just so darn delish that you’ll be making it again and again. You’re welcome!
Table of contents
Why This Recipe Works
This recipe is super simple and is a great way to use up any extra veggies you’ve got lying around your fridge. If you needed more convincing, here are a few more reasons why you are going to LOVE this recipe!
- Made in under 20 minutes
- Nutrition-packed
- Flavourful AF!
- Gluten-free
- Easy to modify
Key Ingredients
Veggies – While you can totally use whatever veggies you have on hand for this sheet pan stir fry, we are using bell peppers and broccoli. But you can also add other stir fry veggies like carrot, mushroom, snap peas, zucchini etc!
Sauce – to make this DELISH stir fry sauce we combine honey, hoisin, soy, ginger, garlic, Chinese five spice, and sesame oil.
Shrimp – the main protein for this recipe is shrimp but you can also switch up the proteins for whatever you feeling!
How to Make This Recipe
Step 1: In a small bowl, mix together the honey, hoisin, soy, ginger, garlic, Chinese five spice, sesame and cornstarch.
Step 2: Grease two sheet pans and divide the veggies, shrimp and sauce. Toss well until coated.
Step 3: Roast for 12 minutes until everything is caramelized and cooked through. Top with white and black sesame seeds and serve with brown rice.
Expert Tips
Feel free to double, triple or quadruple the serving if you’re planning to batch cook and freeze this bad boy.
You can also double up on the sauce and use it with tofu or chicken, as well! It’s delicious either way.
Recipe FAQs
You can get it in the spices aisle at the grocery store or any ethnic specialty store. But its basically a blend of fennel, anise seed, ginger, licorice root, cinnamon, and cloves
This shrimp sheet pan dinner keeps in the fridge for about 3-4 days.
Yes this tends to freeze quite well! Store in an air tight container and consume within a few weeks so that it doesn’t lose its flavour.
More Recipes You Might Like
If you are obsessed with sheet pan dinners, here are a few more recipes you have to try out!
- Greek Chicken Sheet Pan Dinner
- Sheet Pan Balsamic Chicken with Rosemary & Grapes
- Sheet Pan Gnocchi with Veggies
- Chickpea Cauliflower Sheet Pan Dinner
Now, I want to know, what are some of your favourite sheet pan dinners? If you’ve tried this shrimp sheet pan dinner, let me know how it went!
Shrimp Sheet Pan Dinner with Veggies
Ingredients
Sauce:
- 2 tbsp honey
- 2 tbsp gluten free hoisin sauce
- 3 tbsp reduced sodium tamari
- 2 tsp grated ginger
- 1 small clove garlic finely minced
- 1/2 tsp Chinese Five Spice
- 1/4 tsp sesame oil
- 1 1/2 tsp cornstarch
Stir-Fry:
- 2 bell peppers multi-coloured, thinly sliced
- 1 small crown broccoli separated into florets
- 1 lb shrimp shelled and deveined
Garnish:
- White and black sesame seeds
Instructions
- Preheat oven to 425 F.
- In a small bowl, mix together the honey, hoisin, soy, ginger, garlic, Chinese five spice, sesame and cornstarch.
- Grease two sheet pans and divide the veggies, shrimp and sauce. Toss well until coated.
- Roast for 12 minutes until everything is caramelized and cooked through.
- Top with white and black sesame seeds and serve with brown rice.
Nutrition
Have you tried this sheet pan stir fry? Leave me a comment below with some other ideas for easy batch cooking freezer-friendly options!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Trina says
Hi Abbey, i love your recipes, trying this one tomorrow.
Why is it necessary to divide between 2 sheet pans, (do you bake both at once, or one at a time?) But can the recipe be baked on one?
Your steps and instructions are top notch, excited to cook more recipes.
thank you!
Abbey Sharp says
Hi Trina, it’s mostly based on the size of your pans. I divide so they aren’t too overcrowded! Everything goes in at the same time though.
Madeleine says
I’ve never thought to do stir fry on a sheet pan before! So excited to try this tonight with tofu and all the veggies in my fridge I need to use up.
But the big question is what is Chinese five spice?? I thought you were going to tell us how you made that spice blend or what was in it. I’ve never heard of it before!
Abbey Sharp says
You can get it in the spices aisle at the grocery store but its basically a blend of fennel, anise seed, ginger, licorice root, cinnamon, and cloves 🙂
Baxter@Foodtalko says
Yum, yum, yum! Totally making this!
Abbey Sharp says
Amazing! Enjoy!
Emily @Sinful Nutrition says
This is absolutely mouth watering! I need to make this instead of getting our usual weekly takeout!
Abbey Sharp says
Yes! Such a great swap!
Amy Gorin says
How delicious! Sheet pan dinners save me tons of time in the kitchen. I will have to add this one to my menu!
Abbey Sharp says
Yes! You’ll love this one