Hey, What’s Cookin’?
Sheet pan dinners–complete meals that are oven-baked on a single lined baking sheet pan–are a hot item in today’s cooking circles. Not only do they have the distinct advantage of using a single piece of cookware to make the meal, they are almost always quick to get ready for the oven. Today’s recipe, Shrimp Sheet Pan Dinner, is no exception. It features raw shrimp that tossed in a piquant Thai-inspired sauce and are then cooked on the sheet pan with haricot verts (thin green beans). It’s perfect for a company meal or for when you’ve been craving restaurant shrimp but can’t stand paying restaurant prices.
I recommend Gulf shrimp for its amazing flavor and texture, but any wild-caught shrimp will do. Steer clear of farmed shrimp; it does not stack up flavor- or texture-wise. Haricots verts, fresh or frozen, can be found very reasonably priced at Trader Joe’s. And remember to pick up a bag of frozen cauliflower rice or a tray of frozen mashed cauliflower to go with your meal!
Shrimp Sheet Pan Dinner
Adapted from: a recipe by Ellie Krieger
Serves: 4 or 5
- 1 1/4 pounds large shrimp (16-20 count); shells and tails removed
- 2 tbs grapeseed or safflower oil
- 1 tbs fresh lime juice
- 1 tbs fish sauce
- 1 tbs coconut or palm sugar
- 1 tbs fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 tbs Thai red curry paste
- 16 ounces Trader Joe’s haricot verts (thin green beans), trimmed
- 1 to 2 fresh, hot red serrano chilies; seeded and thinly sliced (optional)
- 2 tbs fresh basil leaves, chopped
- 1/4 cup chopped peanuts
- Thaw (if needed) the shrimp and remove shells/tails. Rinse in cold water then pat dry. Set aside.
- In a bowl large enough to hold the shrimp, whisk together the oil, lime juice, fish sauce, coconut sugar, ginger, garlic, and Thai red curry paste. Add the shrimp and toss well. Let shrimp marinate for 15 minutes.
- Preheat oven to 425° F. Place a rack in the middle of the oven.
- Line a sheet pan with aluminum foil. Light brush or spray the foil with oil. Spread haricot verts over pan, then pour shrimp and sauce over the top. Toss lightly and then spread shrimp/green beans out evenly.
- Roast for 12 minutes until shrimp is pink.
- Divide the shrimp and green beans among the plates; sprinkle with chilies (optional) and basil leaves and chopped peanuts
Notes: Don’t forget to cook some riced or mashed cauliflower to complete your dinner!
Photograph via Pinterest